Yoshida D, Matsumoto T
Mutat Res. 1978 Sep;58(1):35-40. doi: 10.1016/0165-1218(78)90093-9.
Pyrolyzates of protein and related materials were treated with nitrite under acidic conditions, and the mutagenic activity toward Salmonella tester strains was determined. After treatment with nitrite in acidic solution, casein pyrolyzate, an extract of roasted chicken meat, tobacco-smoke condensate and some aromatic amines showed appreciable decreases in their mutagenic activities toward Salmonella typhimurium TA 98. Aromatic amines in the pyrolyzates may be changed by nitrite treatment to other forms having no or lower mutagenic activity toward Salmonella typhimurium TA 98. The contribution by aromatic amines to the total mutagenic activity of the pyrolyzates was as high as 80% in both casein pyrolyzate and extract of roasted chicken meat and 50% in tobacco-smoke condensate. Pyrolyzates of protein and related materials did not show a decrease in the mutagenic activity toward Salmonella typhimurium TA 100 with the same treatment.
在酸性条件下，用亚硝酸盐处理蛋白质及相关物质的热解产物，并测定其对沙门氏菌测试菌株的诱变活性。在酸性溶液中用亚硝酸盐处理后，酪蛋白热解产物、烤鸡肉提取物、烟草烟雾冷凝物和一些芳香胺对鼠伤寒沙门氏菌TA 98的诱变活性明显降低。热解产物中的芳香胺可能通过亚硝酸盐处理转变为对鼠伤寒沙门氏菌TA 98无诱变活性或诱变活性较低的其他形式。在酪蛋白热解产物和烤鸡肉提取物中，芳香胺对热解产物总诱变活性的贡献高达80%，在烟草烟雾冷凝物中为50%。蛋白质及相关物质的热解产物在相同处理下对鼠伤寒沙门氏菌TA 100的诱变活性没有降低。
