Nagao M, Fujita Y, Wakabayashi K, Nukaya H, Kosuge T, Sugimura T
Environ Health Perspect. 1986 Aug;67:89-91. doi: 10.1289/ehp.866789.
A cup of coffee contains mutagens which produce about 5 X 10(4)-10(5) revertants of Salmonella typhimurium TA 100 without S9 mix. One of the mutagens was identified to be methylglyoxal. Methylglyoxal was present in various beverages such as black tea, whisky, and brandy. Methylglyoxal itself induced tumors in rats when administered by subcutaneous injection. However, the mutagenic properties of coffee were different from those of methylglyoxal. The mutagenicity of coffee was suppressed by catalase, and coffee was found to contain hydrogen peroxide. Furthermore, coffee solution was found to have a hydrogen peroxide-generating system. Instant coffee (15 mg/mL) contains 130 microM hydrogen peroxide immediately after the dissolution of coffee powder in water at room temperature. The concentration of hydrogen peroxide increased with time. The mutagenicity of methylglyoxal was increased by the copresence of hydrogen peroxide. A maximum of 30-fold enhancement was observed. The mutagenicity of black tea but not that of whisky was suppressed by catalase.
一杯咖啡含有诱变剂，在无S9混合物的情况下，这些诱变剂可使鼠伤寒沙门氏菌TA100产生约5×10⁴ - 10⁵回复突变体。其中一种诱变剂被鉴定为甲基乙二醛。甲基乙二醛存在于各种饮料中，如红茶、威士忌和白兰地。当通过皮下注射给予大鼠时，甲基乙二醛本身可诱发肿瘤。然而，咖啡的诱变特性与甲基乙二醛不同。咖啡的诱变性被过氧化氢酶抑制，并且发现咖啡中含有过氧化氢。此外，发现咖啡溶液具有过氧化氢生成系统。速溶咖啡（15毫克/毫升）在室温下将咖啡粉溶解于水中后，立即含有130微摩尔的过氧化氢。过氧化氢的浓度随时间增加。过氧化氢的共存会增加甲基乙二醛的诱变性。观察到最大增强了30倍。过氧化氢酶抑制了红茶的诱变性，但未抑制威士忌的诱变性。
