Kitazawa T, Kominami R, Tanaka R, Wakabayashi K, Nagao M
First Department of Biochemistry, Niigata University School of Medicine, Japan.
Mol Carcinog. 1994 Feb;9(2):67-70. doi: 10.1002/mc.2940090203.
2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is the most abundant mutagenic heterocyclic amine in cooked foods. Two mouse tumor cell lines, BMT11 and FM3A, were exposed to its proximate form, 2-hydroxyamino-1-methyl-6-phenylimidazo[4,5-b]pyridine (N-OH-PhIP). Fifty-six subclones of BMT11 and 39 subclones of FM3A were isolated and analyzed by DNA fingerprinting. Treatment with 10-20 microM N-OH-PhIP gave rise to extra bands or shifted bands, but treatment without N-OH-PhIP did not. This suggests that mutations resulting from recombination were induced. The mutation frequencies were 21-53% and 22-35% for BMT11 and FM3A, respectively. These findings suggest that PhIP induces recombinational mutations.
2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）是烹饪食品中最常见的致突变性杂环胺。将两种小鼠肿瘤细胞系BMT11和FM3A暴露于其近端形式2-羟基氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（N-OH-PhIP）。分离出56个BMT11亚克隆和39个FM3A亚克隆，并通过DNA指纹分析进行分析。用10 - 20微摩尔的N-OH-PhIP处理会产生额外的条带或条带移位，但未用N-OH-PhIP处理则不会。这表明诱导了由重组产生的突变。BMT11和FM3A的突变频率分别为21% - 53%和22% - 35%。这些发现表明PhIP诱导重组突变。
