Felton J S, Wu R, Knize M G, Thompson L H, Hatch F T
Biology and Biotechnology Program, Lawrence Livermore National Laboratory CA 94550, USA.
Princess Takamatsu Symp. 1995;23:50-8.
Cooking, heat processing, and pyrolysis of protein-rich foods induce the formation of structurally related heterocyclic aromatic amines that have been found to be mutagenic in bacteria, mammalian cells in culture and mice. All these compounds are potent mutagens and most are active below 1 ng/plate, in Ames/Salmonella tester strain TA1538 in the presence of S9 liver microsomal preparations from rat, mouse, or hamster. They are also potent in strains TA98, TA97, moderately active in TA1537, weakly active in TA100, and virtually inactive in TA1535 and TA102. Thus, they show powerful frameshift activity in reverting specific GC-rich sequences, but do not cause base substitution mutations or revert an AT-rich sequence. They are 100-fold less active in the uvrB+, repair-proficient strain TA1978, and in the case of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ), cause insertions and large deletions not seen in TA1538.
富含蛋白质食物的烹饪、热加工及热解过程会诱导形成结构相关的杂环芳香胺，这些杂环芳香胺在细菌、培养的哺乳动物细胞及小鼠中已被发现具有致突变性。所有这些化合物都是强效诱变剂，在大鼠、小鼠或仓鼠的S9肝微粒体制剂存在的情况下，在艾姆斯/沙门氏菌测试菌株TA1538中，大多数在每平皿1纳克以下就具有活性。它们在TA98、TA97菌株中也具有强效，在TA1537中活性中等，在TA100中活性较弱，而在TA1535和TA102中实际上无活性。因此，它们在回复特定富含GC的序列时表现出强大的移码活性，但不会引起碱基置换突变或回复富含AT的序列。它们在uvrB +、修复 proficient的菌株TA1978中的活性低100倍，就2 - 氨基 - 3 - 甲基咪唑[4,5 - f]喹啉（IQ）而言，会导致在TA1538中未见的插入和大的缺失。
