烘焙咖啡豆会产生一些化合物，这些化合物能在大肠杆菌中诱导λ原噬菌体，并且在大肠杆菌和鼠伤寒沙门氏菌中具有致突变性。

Roasting coffee beans produces compounds that induce prophage lambda in E. coli and are mutagenic in E. coli and S. typhimurium.

作者信息

Kosugi A, Nagao M, Suwa Y, Wakabayashi K, Sugimura T

出版信息

Mutat Res. 1983 Mar;116(3-4):179-84. doi: 10.1016/0165-1218(83)90058-7.

PMID:6220221

Abstract

Freshly brewed blended coffee, instant coffee and instant caffeine-free coffee induced prophage lambda in lysogenic E. coli K12, strain GY5027. Because coffee prepared from green beans by the same extraction method as used for freshly brewed blended coffee had no prophage-inducing activity, this activity may be attributed to compounds produced in the roasting process. Roasting also produced compounds that were mutagenic in S. typhimurium TA100 and E. coli WP2 uvrA/pKM101.

摘要

新鲜冲泡的混合咖啡、速溶咖啡和速溶无咖啡因咖啡可诱导溶源性大肠杆菌K12菌株GY5027中的λ原噬菌体。由于采用与新鲜冲泡混合咖啡相同的提取方法从生咖啡豆制备的咖啡没有原噬菌体诱导活性，这种活性可能归因于烘焙过程中产生的化合物。烘焙还产生了在鼠伤寒沙门氏菌TA100和大肠杆菌WP2 uvrA/pKM101中具有致突变性的化合物。