Orrhage K, Sillerström E, Gustafsson J A, Nord C E, Rafter J
Department of Microbiology, Huddinge University Hospital F 88, Karolinska Institute, Sweden.
Mutat Res. 1994 Dec 1;311(2):239-48. doi: 10.1016/0027-5107(94)90182-1.
Lactic acid bacteria have been reported to have antimutagenic/anticarcinogenic properties in vitro and in vivo. One possible mechanism for this effect involves a physical binding of the mutagenic compounds to the bacteria. The purpose of the present investigation was to study the binding capacity of eight human intestinal or lactic acid bacterial strains for mutagenic heterocyclic amines formed during cooking of protein-rich food. Binding of the mutagens Trp-P-2, PhIP, IQ and MeIQx by the bacterial strains was analyzed by HPLC. There were only minor differences in the binding capacities of the tested strains but the mutagenic compounds were bound with markedly different efficiencies. Trp-P-2 was almost completely bound and the binding tended not to be of a reversible nature. The binding of PhIP, which reached about 50%, was important as PhIP is a major mutagen in the western diet. IQ and MeIQx were slightly less well bound. pH appeared to be of importance for the binding efficacy. Binding correlated well with the reduction in mutagenicity observed after exposure of the heterocyclic amines to the bacterial strains. The results indicate that cooked food mutagenic compounds, commonly found in the western meat-rich diet, can be bound to bacteria from the normal intestinal microflora in vitro.
据报道，乳酸菌在体外和体内均具有抗诱变/抗癌特性。这种作用的一种可能机制涉及诱变化合物与细菌的物理结合。本研究的目的是研究8种人类肠道或乳酸菌菌株对富含蛋白质食物烹饪过程中形成的诱变杂环胺的结合能力。通过高效液相色谱法分析细菌菌株对诱变剂Trp-P-2、PhIP、IQ和MeIQx的结合情况。受试菌株的结合能力仅有微小差异，但诱变化合物的结合效率明显不同。Trp-P-2几乎完全被结合，且这种结合往往不可逆。PhIP的结合率约为50%，这很重要，因为PhIP是西方饮食中的主要诱变剂。IQ和MeIQx的结合稍差一些。pH似乎对结合效率很重要。结合与杂环胺暴露于细菌菌株后观察到的诱变性降低密切相关。结果表明，西方富含肉类的饮食中常见的烹饪食物诱变化合物在体外可与正常肠道微生物群中的细菌结合。
