Activating Effect of Several Enzyme-Proteins on the Mutagenicity of Amino-thiol Compounds

Abstract

Amino-thiol compounds were found to show mutagenicity, when they were activated with S-9 Mix. Further, the mutagenicity also appeared when these amino-thiol compounds were activated with pepsin, catalase, D-amino acid oxidase and thermolysin. All of their activating effects remained even after they were heated in a boiling water bath for 10 min. On the other hand, pancreatic lipase, lysozyme, peroxidase, papain, bovine serum albumin, casein, hemoglobin, RNase, gelatin and ovoalbumin did not show any effect on the mutagenicity of these amino-thiol compounds.
Kinetic studies of the reaction between these aminothiol compounds and pepsin or catalase suggested that the activation seems to be caused by proteins but not enzymatically.