Effect of glucose-lysine Maillard reaction products on bacterial and mammalian cell mutagenesis

• Published in: Journal of agricultural and food chemistry Vol. 41; no. 12; pp. 2353 - 2358
• Main Authors: Kitts, David D, Wu, Chiu H, Stich, Hans F, Powrie, William D
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.12.1993
• Subjects: ABERRACION CROMOSOMICA; ABERRATION CHROMOSOMIQUE; Biological and medical sciences; CELLULE; CELULAS; CULTIVO DE CELULAS; CULTURE DE CELLULE; FOIE; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; GLUCOSA; GLUCOSE; HIGADO; LISINA; LYSINE; Methods of analysis, processing and quality control, regulation, standards; MUTACION; MUTAGENE; MUTAGENOS; MUTATION; OVAIRE; OVARIOS; RAT; RATA; REACCION DE MAILLARD; REACTION DE MAILLARD; RODENTIA; SALMONELLA TYPHIMURIUM; TOXICIDAD POR INGESTION; TOXICITE PAR INGESTION; Biological properties; Mutagenesis; Lysine; Liver; Reaction product; Maillard reaction; Bacteria; Melanoidin; Glucose; Cell; Salmonella typhimurium; Enterobacteriaceae
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00036a026

A glucose-lysine (gluc-lys) browning reaction mixture and its fractionated components were examined for mutagenic (Salmonella typhimurium strains TA-100 and TA-98) and clastogenic (chromosome aberration) activities, both in the presence and in the absence of a liver S-9 mix. Mutagenic activity was observed with the gluc-lys Maillard reaction products (MRP) in both TA-98 and TA-100 test strains without S-9 pretreatment but was reduced in TA-100 and eliminated totally in TA-98 with added S-9. Considerable variation in active dose ratios for both intact and nonvolatile neutral and basic fractions of MRP and melanoidin fractions was found with different short-term tests used to estimate genotoxicity. Clastogenic responses were observed in both MRP reactant intermediates and high molecular weight melanoidins without S-9 and were reduced in all fractions with S-9 pretreatment