Ohta T
Institute of Environmental Toxicology, Kodaira, Tokyo.
Crit Rev Toxicol. 1993;23(2):127-46. doi: 10.3109/10408449309117114.
The number of studies in the research field of antimutagenesis is increasing. The aims of many of these studies are preventing genetic hazards from environmental mutagens and elucidating the process of mutagenesis. Some naturally occurring flavorings such as vanillin, cinnamaldehyde, and coumarin have been reported to inhibit mutagenesis induced by mutagens in bacterial and mammalian cells. These flavorings are considered to act as antimutagens by modifying DNA replication and/or DNA repair systems after cellular DNA was damaged by mutagens. A factor that suppresses mutagenicity in a given situation, however, sometimes exerts enhancing effects when the endpoints investigated or the test conditions used are varied. This makes the evaluation of antimutagenic factors complicated. Different modifying effects of the above-mentioned flavorings observed in various test systems for genotoxicity are discussed, based on their proposed mechanisms.
抗诱变研究领域的研究数量正在增加。这些研究中的许多目的是预防环境诱变剂造成的遗传危害并阐明诱变过程。据报道，一些天然存在的调味剂，如香草醛、肉桂醛和香豆素，可抑制细菌和哺乳动物细胞中诱变剂诱导的诱变作用。这些调味剂被认为是在细胞DNA被诱变剂损伤后，通过修饰DNA复制和/或DNA修复系统来发挥抗诱变剂的作用。然而，在特定情况下抑制诱变性的一个因素，当所研究的终点或所使用的测试条件改变时，有时会产生增强作用。这使得对抗诱变因素的评估变得复杂。基于上述调味剂的作用机制，讨论了在各种遗传毒性测试系统中观察到的它们不同的修饰作用。
