フリーラジカルを経由する環境変異・発がん物質の生成と発現に関する研究

概要

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Free radicals including carbon-centered radicals, oxygen-centered radicals and pyrazine cation radicals were found to be involved in the DNA damage and the formation mutagens in foods. Carbon-centered radicals generated from aryldiazonium salts directly modified DNA bases and induced DNA strand breaks. The DNA damages by the carbon-centered radicals were prevented by ethanol and phenolic antioxidants. Reactive oxygen species generated from furanone and pyranone reductones produced by Maillard reaction in many foods or from hydroxyhydroquinone in roasted coffee beans induced DNA strand cleavage under the atmospheric conditions. However, dietary supplementation with these reductones did not cause DNA damage in animals. Pyrazine cation radicals produced in the Maillard reaction participated in the formation of heterocyclic amine mutagens. Decreasing pyrazine cation radicals by controlling sugar content or scavenging pyrazine cation radicals with ascorbate or erythorbate were effective in preventing the mutagenicity of cooked hamburger.
日本環境変異原学会の論文
2002-09-30