Mutagenic action of triose reductone and ascorbic acid on Salmonella typhimurium AT 100 strain.

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概要

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• In order to investigate the functions of reductones, their mutagenic action was studied with and without cupric ion using Salmonella typhimurium TA 100 strain. Triose reductone (TR), which has the simplest enediol structure among reductones, induced a notable frequency of his+ revertants at 2.5 or 5 mM. The addition of cupric ion to TR at a molar ratio of 1:1, 000 lowered the most active concentration of TR to 1mM. Another typical enediol reductone, ascorbic acid (AsA), had no detectable mutagenic action by itself. However, the treatment of the bacteria with a freshly mixed solution of 5mM AsA and 1 or 5 μM cupric ion exerted effective mutagenic action. The mutagenecity of these reductones, with or without cupric ion, occurred at a relatively narrow range of concentrations. Furthermore, the frequency induced by these reductones was extremely low compared with that by N-methyl-N' nitro-nitrosoguanidine or the mixture of AsA and cupric ion which was used by STICH et al. (STICH, H. F., KARIM, J., KOROPATONIC, J., and LO, L., Nature, 260, 722 (1976)). On the other hand, ascorbyl-3-phosphate, in which 3-OH groups of AsA was esterified with phosphate, had no effective mutagenic function even in the presence of cupric ion. These findings indicated that enediol structure in reductones played an essential role in the mutagenesis. The higher concentrations of reductones or the mixture with cupric ion seemed to cause the lethal effect on the bacteria. Control with or without cupric ion exerted no mutagenic action.

• 財団法人 学会誌刊行センターの論文

著者

• 篠原 和毅

  Institute of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

• 野中 美智子

  Institute of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

• 村上 浩紀

  Institute of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

• 大村 浩久

  Institute of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

• 前田 秀夫

  Institute of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

関連論文

• Function of Cu2+ on the DNA-breaking actions of ascorbic acid and triose reductone.
• Electrophoretic study on the DNA-breaking actions of ascorbic acid and triose reductone in the presence of Cu2+.
• .LAMBDA.DNA-fragmenting actions of ascorbic acid and triose reductone in the presence of Cu2+.
• Mutagenic action of triose reductone and ascorbic acid on Salmonella typhimurium AT 100 strain.

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