抄録
Mutagenicity tests were performed using Ames' Salmonella typhimurium, strains TA98 and TA100, on the pyrolysis products of 4 fresh vegetables, boiled rice, seaweed, soy sauce, as well as three amino acids (alliin, methyiin and S-methyl-L-cysteine) and tetrafractane which are contained in garlic.
Pyrolysis products of garlic, onion and seaweed were mutagenic to TA98 and TA100 only with S-9 Mix which consists of rat liver microsomes and some metabolic enzymes.
Pyrolysates of the three amino acids contained in garlic were mutagenic, and this was especially strong for the pyrolysate of S-methyl-L-cysteine.
Differences in mutagenicity of soy sauce pyrolysates as dependent on the duration of heating and temperature were investigated: Strongest mutagenicity was observed when soy sauce was heated for 30min. at 400°C.
Checking the production of Soy sauce mutagens when heated in a frying pan, it was found that the longer the frying pan was preheated, the stronger was the production of mutagens.
All of the pyrolysates tested revealed mutagenicity by metabolic activation in the presence of S-9 Mix.
