Corpet D E, Cassand P
Laboratoire de Sécurité des Aliments, Ecole Nationale Vétérinaire, Toulouse, France.
Nutr Cancer. 1995;24(3):249-56. doi: 10.1080/01635589509514414.
Dietary casein cooked at 180 degrees C promotes the growth of aberrant crypt foci and colon cancer in rats initiated with azoxymethane. We speculated that promotion was due to a product that could be extracted by a solvent, such as 5-hydroxymethyl-2-furaldehyde (HMF), with tumor- promoting activity or the carcinogenic heterocyclic aromatic amines (HAA). This hypothesis was tested by extracting cooked casein with solvents and water. The extracts were then 1) assayed by high-performance liquid chromatography for HMF and HAA, 2) measured for mutagenicity on a frame-shift-sensitive strain of Salmonella typhimurium, and 3) fed for 100 days to azoxymethane-initiated rats to test the promoting effect on aberrant crypt foci. Data show that 1) no HMF or HAA was detected in cooked casein, 2) no mutagenicity was detected on strain TA98, with or without metabolic activation, and 3) promotion was not associated with the extracts but with the cooked casein residue. Therefore the promotion by cooked casein would not appear to be associated with a product that can be extracted by solvents.
在180摄氏度下煮熟的膳食酪蛋白会促进用氧化偶氮甲烷启动的大鼠体内异常隐窝灶和结肠癌的生长。我们推测这种促进作用是由于一种可被溶剂提取的产物，比如具有促癌活性的5-羟甲基-2-糠醛（HMF）或致癌杂环芳香胺（HAA）。通过用溶剂和水提取煮熟的酪蛋白来验证这一假设。然后对提取物进行以下操作：1）用高效液相色谱法测定HMF和HAA；2）检测其对鼠伤寒沙门氏菌移码敏感菌株的致突变性；3）喂食经氧化偶氮甲烷启动的大鼠100天，以测试其对异常隐窝灶的促进作用。数据显示：1）在煮熟的酪蛋白中未检测到HMF或HAA；2）无论有无代谢激活，在TA98菌株上均未检测到致突变性；3）促进作用与提取物无关，而是与煮熟的酪蛋白残渣有关。因此，煮熟的酪蛋白的促进作用似乎与可被溶剂提取的产物无关。
