Ohyama S, Inamasu T, Ishizawa M, Ishinishi N, Matsuura K
Food Chem Toxicol. 1987 Feb;25(2):147-53. doi: 10.1016/0278-6915(87)90148-7.
Mutagenicity in the urine of four non-smoking individuals who had eaten salted salmon cooked at home for both lunch and supper was monitored by means of Salmonella/microsome mutagenicity tests. Extracts from fresh and salted salmon had the same level of mutagenicity after being cooked for 10 min at 200 degrees C, but no activity was detected before cooking. Salmonella strains TA98 and TA1538 were equally sensitive to the mutagens and required metabolic activation. No mutagenicity was shown with TA100 and TA1535. Urine samples were tested using a concentrate prepared by means of an XAD-2 resin column. Mutagenicity was detected mainly in urine excreted during 4-5 hr after the ingestion of cooked salmon, but only weak mutagenicity, or none at all, was detected in the urine after the ingestion of vegetables. The levels of urinary mutagenicity due to salmon consumption were not affected when cabbage was eaten simultaneously. The excretion of mutagenic substances was completed within about 20 hr, and there were almost no mutagens in the urine 24 hr after the ingestion of cooked salmon.
通过沙门氏菌/微粒体诱变性试验监测了四名非吸烟个体的尿液诱变性，他们午餐和晚餐都食用了在家烹制的腌制三文鱼。新鲜三文鱼和腌制三文鱼在200摄氏度下煮10分钟后的提取物具有相同水平的诱变性，但烹饪前未检测到活性。沙门氏菌菌株TA98和TA1538对诱变剂同样敏感，并且需要代谢激活。TA100和TA1535未显示出诱变性。尿液样本使用通过XAD - 2树脂柱制备的浓缩物进行检测。诱变性主要在摄入熟三文鱼后4 - 5小时内排出的尿液中检测到，但在摄入蔬菜后的尿液中仅检测到微弱的诱变性或根本没有诱变性。同时食用卷心菜时，因食用三文鱼导致的尿液诱变性水平不受影响。诱变物质的排泄在约20小时内完成，摄入熟三文鱼24小时后尿液中几乎没有诱变剂。
