CHARACTERIZATION OF MUTAGENIC ACTIVITY IN INSTANT HOT BEVERAGE POWDERS

被引:8
作者
JOHANSSON, MAE [1 ]
KNIZE, MG [1 ]
JAGERSTAD, M [1 ]
FELTON, JS [1 ]
机构
[1] LAWRENCE LIVERMORE NATL LAB,BIOL & BIOTECHNOL RES PROGRAM,LIVERMORE,CA
关键词
MUTAGENIC ACTIVITY; COFFEE SUBSTITUTE; INSTANT COFFEE; BEVERAGE;
D O I
10.1002/em.2850250209
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Extracts of several grain-based coffee-substitute blends and instant coffees were mutagenic in the Ames/Salmonella test using TA98, YG1024, and YG1029 with metabolic activation. The beverage powders induced 150 to 500 TA98 and 1,150 to 4,050 YG1024 revertant colonies/g, respectively. Increased sensitivity was achieved using strain YG1024. No mutagenic activity was found in instant hot cocoa products. The mutagenic activity in the beverage powders was shown to be stable to heat and the products varied in resistance to acid nitrite treatment. Differential bacterial strain specificity, and a requirement for metabolic activation suggest that aromatic amines are present. Characterization of the mutagenic activity, using HPLC and the Ames test of the collected fractions, showed the coffee-substitute blends and instant coffees contain several mutagenic compounds. Known heterocyclic amines are not responsible for the major part of the mutagenic activity. The main mutagenic activity in grain-based coffee-substitute blends and instant coffees is due to several unidentified compounds, which are most likely aromatic amines. (C) 1995 Wiley-Liss, Inc.
引用
收藏
页码:154 / 161
页数:8
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