Soni K B, Lahiri M, Chackradeo P, Bhide S V, Kuttan R
Amala Cancer Research Centre, Kerala State, India.
Cancer Lett. 1997 May 19;115(2):129-33. doi: 10.1016/s0304-3835(97)04710-1.
Food additives such as turmeric (Curcuma longa), and active ingredient curcumin (diferuloyl methane), asafoetida (flavouring agent), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ellagic acid were found to inhibit the mutagenesis induced by aflatoxin B1 (AFB1) (0.5 microg/plate) in Salmonella tester strains TA 98 and TA 100. Turmeric and curcumin, which were the most active, inhibited mutation frequency by more than 80% at concentrations of 2 microg/plate. Other food additives were also significantly effective. Dietary administration of turmeric (0.05%), garlic (0.25%), curcumin and ellagic acid (0.005% each) to rats significantly reduced the number of gammaglutamyl transpeptidase-positive foci induced by AFB1 which is considered as the precursor of hepatocellular neoplasm. These results indicate the usefulness of antioxidant food additives in ameliorating aflatoxin-induced mutagenicity and carcinogenicity.
已发现食品添加剂如姜黄（姜黄属植物）及其活性成分姜黄素（二阿魏酰甲烷）、阿魏、丁基羟基茴香醚（BHA）、二丁基羟基甲苯（BHT）和鞣花酸可抑制黄曲霉毒素B1（AFB1）（0.5微克/平板）在沙门氏菌测试菌株TA 98和TA 100中诱导的诱变作用。活性最强的姜黄和姜黄素在2微克/平板的浓度下可使突变频率降低80%以上。其他食品添加剂也有显著效果。给大鼠喂食姜黄（0.05%）、大蒜（0.25%）、姜黄素和鞣花酸（各0.005%）可显著减少AFB1诱导的γ-谷氨酰转肽酶阳性病灶数量，而γ-谷氨酰转肽酶阳性病灶被认为是肝细胞肿瘤的前体。这些结果表明抗氧化剂食品添加剂在减轻黄曲霉毒素诱导的诱变性和致癌性方面具有作用。
