来自各种亚硝化氨基酸 - 葡萄糖混合物的美拉德褐变反应产物的致突变性。

Mutagenicity of Maillard browning reaction products from various nitrosated amino acid-glucose mixtures.

作者信息

Yen G C, Lee T C

机构信息

Department of Food Science, National Chung Hsing University, Taichung, Taiwan Republic of China.

出版信息

Proc Natl Sci Counc Repub China B. 1988 Jan;12(1):14-20.

PMID:3406207

Abstract

Ten different amino acid-glucose Maillard browning products before and after reaction with nitrite were evaluated by the Ames mutagenicity assay. No mutagenic response was observed in the methylene chloride extracts of any browning products tested before nitrosation. However, mutagenicity was showed in most of the browning mixtures, e.g., glycine-glucose, lysine-glucose (I), arginine-glucose, phenylalanine-glucose (II), and methionine-glucose after nitrosation when examined by Salmonella typhimurium strains TA98 and TA100 either with or without S-9 metabolic activation. Among the browning mixtures, (I) and (II) showed the greatest mutagenic activity after reaction with nitrite. The mutagenicity of lysine-glucose with nitrite was dependent on browning intensity, nitrosation pH, nitrosation time, nitrite level and blocking agents.

摘要

通过Ames致突变性试验评估了10种不同的氨基酸 - 葡萄糖美拉德褐变产物与亚硝酸盐反应前后的情况。在亚硝化之前测试的任何褐变产物的二氯甲烷提取物中均未观察到诱变反应。然而，当用鼠伤寒沙门氏菌菌株TA98和TA100在有或没有S - 9代谢激活的情况下进行检测时，大多数褐变混合物，如甘氨酸 - 葡萄糖、赖氨酸 - 葡萄糖（I）、精氨酸 - 葡萄糖、苯丙氨酸 - 葡萄糖（II）和蛋氨酸 - 葡萄糖在亚硝化后表现出致突变性。在褐变混合物中，（I）和（II）与亚硝酸盐反应后表现出最大的诱变活性。赖氨酸 - 葡萄糖与亚硝酸盐的致突变性取决于褐变强度、亚硝化pH值、亚硝化时间、亚硝酸盐水平和阻断剂。