Ohnishi Y, Kinouchi T, Tsutsui H, Uejima M, Nishifuji K
Princess Takamatsu Symp. 1985;16:107-18.
Identification of mutagenic factors in foods is of concern because they may represent carcinogens to man. Cooked foods, especially their basic fractions containing heterocyclic amines, have high mutagenicity; the neutral fractions containing mutagenic nitropyrenes, however, have not been studied in detail. The mutagenicity of various grilled foods--10 vegetables, 4 fish, and 4 kinds of meat with and without sauce--was studied. The concentration of 1-nitropyrene was measured after reduction by a specific nitroreductase purified from Bacteroides fragilis. 1-Nitropyrene was detected in grilled corn, horse-mackerel, and mackerel, and accounted for less than 10% of the total mutagenicity of the crude extracts in the Salmonella mutation test using strain TA98 in the absence of S9 mix. The mutagenicity of the diethyl ether-soluble basic fractions of meat grilled without a marinating sauce was very high. However, the sauce decreased the mutagenicity of the basic fractions and increased the mutagenicity of the neutral fractions. Moreover, considerable amounts of 1-nitropyrene were detected in pork and yakitori (grilled chicken) grilled with the sauce. The neutral fractions of yakitori grilled for 3, 5, and 7 min contained 3.8, 19, and 43 ng, respectively, of 1-nitropyrene per gram of yakitori, accounting for 3.0, 2.7, and 1.3%, respectively, of the total extract mutagenicity. We conclude that formation of 1-nitropyrene in the yakitori is due to pyrene produced by incomplete combustion of fat in the chicken, its nitration at acidic pH by nitrogen dioxide emitted by burning of cooking gas, and some components of the marinating sauce. Antimutagenic activity of edible mushrooms against 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indol (Trp-P-1) was also studied.
食品中诱变因素的鉴定备受关注，因为它们可能对人类具有致癌性。熟食，尤其是含有杂环胺的基本成分，具有很高的诱变性；然而，含有诱变硝基芘的中性成分尚未得到详细研究。对各种烤制食品——10种蔬菜、4种鱼类以及4种带或不带调味汁的肉类——的诱变性进行了研究。通过从脆弱拟杆菌中纯化的特定硝基还原酶还原后，测定了1-硝基芘的浓度。在烤玉米、竹荚鱼和鲭鱼中检测到了1-硝基芘，在无S9混合物的情况下，使用TA98菌株进行沙门氏菌突变试验时，其在粗提物总诱变性中所占比例不到10%。未用调味汁腌制烤制的肉类的二乙醚可溶碱性成分的诱变性非常高。然而，调味汁降低了碱性成分的诱变性，并增加了中性成分的诱变性。此外，在用调味汁烤制的猪肉和烤鸡肉（烤鸡肉串）中检测到了大量的1-硝基芘。烤制3分钟、5分钟和7分钟的烤鸡肉串的中性成分每克分别含有3.8纳克、19纳克和43纳克的1-硝基芘，分别占提取物总诱变性的3.0%、2.7%和1.3%。我们得出结论，烤鸡肉串中1-硝基芘的形成是由于鸡肉中脂肪不完全燃烧产生的芘、烹饪气体燃烧释放的二氧化氮在酸性pH下对其进行硝化以及腌制调味汁的某些成分所致。还研究了食用菌对3-氨基-1,4-二甲基-5H-吡啶并[4,3-b]吲哚（Trp-P-1）的抗诱变活性。
