ENHANCING EFFECT OF CARBOHYDRATE PYROLYSATES ON MUTAGENESIS IN SALMONELLA-TYPHIMURIUM

被引：10

作者：

OKAMOTO, H

MIZUSAKI, S

YOSHIDA, D

MATSUMOTO, T

机构：

[1] Central Research Institute, The Japan Tobacco andSalt Public Corporation, Yokohama, Kanagawa, 227, 6-2 Umegaoka, Midori-ku

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1979年 / 43卷 / 07期

关键词：

D O I：

10.1080/00021369.1979.10863648

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Carbohydrate pyrolysates obtained at 700°C intensively enhanced mutagenicities of several mutagenic agents on Salmonella typhimurium. The pyrolysates obtained by heating from 1 to 15 min had an enhancing effect on the mutagenicity of a similar level. Of the 8 kinds of carbohydrates tested, sucrose pyrolysate showed the highest enhancing effect. The enhancement of mutagenicity by sucrose pyrolysate was much more effective on aromatic amines such as 2-aminofiuorene and 2-aminoanthracene than on polycyclic aromatic hydrocarbons. The enhancing effect of sucrose pyrolysate was exhibited in the presence of a metabolic activation system. © 1979 Taylor and Francis Group, LLC.

引用

页码：1433 / 1438

页数：6

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