Merugu Narendra Kishore, Manapuram Saikumar, Chakraborty Tanushree, Karanam Sita Kumari, Imandi Sarat Babu
Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India.
Department of Biotechnology, GITAM School of Science, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India.
Food Sci Biotechnol. 2023 Jan 31;32(5):599-620. doi: 10.1007/s10068-022-01240-7. eCollection 2023 Apr.
Mutagens are chemical molecules that have the ability to damage DNA. Mutagens can enter into our body upon consumption of improperly cooked or processed food products such as high temperature or prolonged cooking duration. Mutagens are found in the food products can be classified into N-nitroso derivatives, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines. Food products with high fat and protein content are more prone to mutagenic formation. Microorganisms were found to be a potent weapon in the fight against various mutagens through biotransformation. Therefore, searching for the microorganisms which have the ability to transform mutagens and the development of techniques for the identification as well as detection of mutagens in food products is much needed. In the future, methods for the identification and detection of these mutagens as well as the identification of new and more potent microorganisms which can transform mutagens into non-mutagens are much needed.
诱变剂是具有损伤DNA能力的化学分子。食用烹饪不当或加工不当的食品（如高温或长时间烹饪）时，诱变剂会进入我们的身体。食品中发现的诱变剂可分为N-亚硝基衍生物、多环芳烃和杂环芳香胺。高脂肪和高蛋白含量的食品更容易形成诱变剂。通过生物转化，发现微生物是对抗各种诱变剂的有力武器。因此，迫切需要寻找具有转化诱变剂能力的微生物，并开发食品中诱变剂的鉴定和检测技术。未来，迫切需要鉴定和检测这些诱变剂的方法，以及鉴定能够将诱变剂转化为非诱变剂的新的、更有效的微生物。
