Stich H F, Chan P K, Rosin M P
Int J Cancer. 1982 Dec 15;30(6):719-24. doi: 10.1002/ijc.2910300607.
The objectives of this study were to simulate in vitro some of the conditions that may prevail in man during the ingestion of a meal and to quantitate the inhibitory effect of phenolics and phenolic-containing beverages on the formation of mutagenic nitrosation products. The test system consisted of nitrosating (pH 2, 1 h, 37 degrees C) an aqueous fraction of a salt-preserved Chinese fish (Pak Wik) with or without the inhibitors to be tested and estimating the frequency of his+ revertants per survivor of Salmonella typhimurium (strain TA1535). The phenolics and teas were added to the nitrosation mixture. Catechin, chlorogenic acid, gallic acid, pyrogallol and tannic acid suppressed the formation of mutagenic nitrosation products. The inhibitory efficiency was comparable to that of ascorbic acid. A Japanese, a Chinese and a Ceylonese tea also prevented the formation of mutagenic nitrosated fish products at doses which are usually consumed by man. Moreover, saliva exerted an inhibitory effect. The inhibitory effect was not additive when the phenolics or saliva were added concurrently to the nitrosation mixture. The possibility that phenolics are involved in the apparent chemopreventive effect of fruits and vegetables is discussed.
本研究的目的是在体外模拟人体进食一顿饭时可能出现的一些情况，并定量酚类物质和含酚饮料对诱变亚硝化产物形成的抑制作用。测试系统包括在有或没有待测抑制剂的情况下，对一种盐渍中国鱼（白威）的水相部分进行亚硝化处理（pH 2，1小时，37摄氏度），并估计鼠伤寒沙门氏菌（TA1535菌株）每个存活菌的his +回复突变频率。将酚类物质和茶添加到亚硝化混合物中。儿茶素、绿原酸、没食子酸、连苯三酚和单宁酸抑制了诱变亚硝化产物的形成。抑制效率与抗坏血酸相当。一种日本茶、一种中国茶和一种锡兰茶在人体通常饮用的剂量下也能防止诱变亚硝化鱼制品的形成。此外，唾液也有抑制作用。当酚类物质或唾液同时添加到亚硝化混合物中时，抑制作用没有叠加。文中讨论了酚类物质参与水果和蔬菜明显化学预防作用的可能性。
