Fujita Y, Wakabayashi K, Nagao M, Sugimura T
Mutat Res. 1985 Apr;142(4):145-8. doi: 10.1016/0165-7992(85)90013-2.
Detailed quantitative studies on the mutagenicity of methylglyoxal showed that its contribution to the total mutagenicity of instant coffee on S. typhimurium TA100 was minor although we reported previously (Kasai et al., 1982) that its contribution to the mutagenicity of freshly brewed coffee was about 50%. Cysteine suppressed the mutagenicity of methylglyoxal and of methylglyoxal when added to instant coffee, but did not affect the mutagenicity of coffee itself. Catalase suppressed most of the mutagenicity of coffee, but not that of methylglyoxal or of methylglyoxal added to coffee.
对甲基乙二醛诱变性的详细定量研究表明，尽管我们之前报道过（Kasai等人，1982年）它对现煮咖啡诱变性的贡献约为50%，但其对速溶咖啡在鼠伤寒沙门氏菌TA100上的总诱变性的贡献较小。当添加到速溶咖啡中时，半胱氨酸可抑制甲基乙二醛的诱变性，但不影响咖啡本身的诱变性。过氧化氢酶可抑制咖啡的大部分诱变性，但不能抑制甲基乙二醛或添加到咖啡中的甲基乙二醛的诱变性。
