Laires A, Gaspar J, Borba H, Proença M, Monteiro M, Rueff J
Department of Genetics, Faculty of Medical Sciences UNL, Lisbon, Portugal.
Food Chem Toxicol. 1993 Dec;31(12):989-94. doi: 10.1016/0278-6915(93)90008-m.
Phenolic compounds and biogenic amines are known to be present in some foodstuffs which become directly genotoxic after nitrosation in vitro. Red wine has previously been shown to be genotoxic and this activity has been attributed mainly to flavonoids. Besides flavonoids, red wine contains a multiplicity of compounds, including biogenic amines. Using the Ames assay and the SOS chromotest, this study has shown that red wine and some of the nitrosatable molecules present in wine become directly genotoxic on nitrosation in vitro: these include the phenolic molecules tyramine, quercetin and malvidine-3-glucoside, whereas phenylethylamine and histamine were negative on nitrosation. Interestingly, quercetin had been predicted to be negative after nitrosation, using the CASE methodology. The concentrations of these three positive nitrosatable compounds in wine were determined by HPLC. Comparison of these concentrations and their respective levels of genotoxicity suggests that the genotoxicity after nitrosation is probably attributable to other molecules. It is also possible that synergistic effects may occur between various nitrosatable compounds in wine.
已知酚类化合物和生物胺存在于某些食品中，这些食品在体外亚硝化后会直接产生基因毒性。此前已表明红酒具有基因毒性，这种活性主要归因于黄酮类化合物。除了黄酮类化合物外，红酒还含有多种化合物，包括生物胺。本研究通过艾姆斯试验和SOS显色试验表明，红酒以及葡萄酒中存在的一些可亚硝化分子在体外亚硝化后会直接产生基因毒性：这些分子包括酚类分子酪胺、槲皮素和矢车菊素 -3- 葡萄糖苷，而苯乙胺和组胺在亚硝化后呈阴性。有趣的是，使用CASE方法预测槲皮素在亚硝化后应为阴性。通过高效液相色谱法测定了葡萄酒中这三种阳性可亚硝化化合物的浓度。比较这些浓度及其各自的基因毒性水平表明，亚硝化后的基因毒性可能归因于其他分子。葡萄酒中各种可亚硝化化合物之间也可能发生协同作用。
