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首页> 外文期刊>Food Chemistry >Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle: A preliminary study
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Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle: A preliminary study

机译：新鲜和辐射的块茎黑松露的水和乙醇提取物的诱变和抗诱变特性：初步研究

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摘要

A preliminary study was performed on fresh and irradiated Tuber aestivum black truffles to investigate the presence of mutagenic and antimutagenic activities in the fresh product and to examine the possible effects of treatment with gamma rays. The study was performed on aqueous and ethanolic extracts from truffles, untreated or irradiated with a final dose of 1.5 kGy. Two Salmonella typhimurium His" strains, TA 98 and TA100, were used. The preliminary results indicate that black truffles may contain compounds having an inhibitory effect against direct and indirect acting mutagenic compounds. The irradiation did not lead to the formation of mutagenic compounds, but the level of antimutagenic activity was slightly decreased after the treatment.
机译：对新鲜和辐射的块茎黑松露进行了初步研究，以调查新鲜产品中是否存在诱变和抗诱变活性，并研究用伽马射线处理的可能效果。该研究对未经处理或最终剂量为1.5 kGy的松露的水和乙醇提取物进行了研究。使用了两个鼠伤寒沙门氏菌His“菌株TA 98和TA100。初步结果表明，黑松露可能含有对直接和间接作用的诱变化合物具有抑制作用的化合物。辐射并没有导致诱变化合物的形成，但是治疗后抗突变活性水平略有下降。

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