Desmutagenic Effects of Sulfhydryl Compounds on a Mutagen Formed from Butylated Hydroxyanisole Reacted with Sodium Nitrite(Food & Nutrition)

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The desmutagenic activities of some vegetable and fruit juices to the mutagenicity of 2-tert-butyl-p-quinone (t-BQ) were assayed by the Ames test using Salmonella typhimurium TA 100. t-BQ is a strong mutagen and is produced from butylated hydroxyanisole when treated with nitrite under acdic condetions. The juices of sweet pepper, lemon, tomato, orange, strawberry, melon, and kiwi fruit reduced the mutagenicity of t-BQ, the desmutagenic activities being proportionally related to the content of the sulfhydryl group contained in these juices. The authentic sulfhydryl compounds, glutathione, pantetheine and dithiothreitol, were then tested for their desmutagenicity against t-BQ by the induced-mutation frequency method, and they were proved responsible for the desmutagenicity. Glutathione reduced half of the t-BQ to 2-tert-butyl-hydroquinone during the desmutagenic reaction, the other half being suggested to have been a conjugated compound between glutathione and t-BQ.
1988-11-23