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首页> 外文期刊>Korean Journal of Food Science and Technology >Effect of fermented anchovy extracts on the N-methyl-N'-nitro-N-nitrosoguanidine-induced mutagenicities
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Effect of fermented anchovy extracts on the N-methyl-N'-nitro-N-nitrosoguanidine-induced mutagenicities

机译：an鱼发酵提取物对N-甲基-N'-硝基-N-亚硝基胍诱导的致突变性的影响

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摘要

The effects of raw anchovy, salted raw anchovy (20 percent salt+anchovy), 6- and 12-month fermented anchovy (20 percent salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of 0.125-5 mg/plate in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant. S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E. coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.
机译：生an鱼，盐腌生raw鱼（20％盐+ cho鱼），6个月和12个月发酵cho鱼（添加20％盐）对N-甲基-N'-硝基-N-亚硝基胍（MNNG）诱导的影响使用沙门氏菌测定法和SOS chromotest评估致突变性。在Ames试验中，从生的，腌制的和发酵的cho鱼（FA）样品中提取的甲醇可将鼠伤寒沙门氏菌TA100的回复株提高至0.125-5 mg /板。盐腌的原始an鱼提取物诱导了最多数量的回复子。所有的FA提取物对MNNG有致癌作用。在FA样品中，十二个月的FA汁产生的最低的成因活性。 12个月FA的致突变性是由于盐和组氨酸共同作用于FA中。因此，使用组氨酸需要突变体的Ames试验。鼠伤寒沙门氏菌不适用于测定富含组氨酸的FA的致突变性。在使用大肠杆菌的SOS色度测试中，在没有MNNG的情况下，未加工的，腌制的和发酵的an鱼提取物未显示出任何诱变性。生的和发酵的cho鱼样品阻止了MNNG诱导的大肠杆菌PQ37的SOS反应，而生盐腌的cho鱼则增加了SOS诱导因子。 12个月FA汁液比6个月FA样品（固态和液态）显示出更高的抗诱变作用。在SOS色度测试中，成熟的（12个月）FA和未加工的cho鱼具有抗诱变活性。

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