In vitro mutagenicity assessment of fried meat-based food from mass catering companies

被引：1

作者：

Sanz-Serrano, Julen ^{[1
]}

Garayoa, Roncesvalles ^{[2
]}

Vitas, Ana Isabel ^{[3
,4
]}

Azqueta, Amaya ^{[1
,4
]}

de Cerain, Adela Lopez ^{[1
,4
]}

机构：

[1] Univ Navarra, Sch Pharm & Nutr, Dept Pharmacol & Toxicol, Irunlarrea 1, Pamplona 31008, Spain

[2] Univ Navarra, Sch Pharm & Nutr, Dept Nutr Food Sci & Physiol, Irunlarrea 1, Pamplona 31008, Spain

[3] Univ Navarra, Sch Med, Dept Microbiol & Parasitol, Irunlarrea 1, Pamplona 31008, Spain

[4] Navarra Inst Hlth Res, IdiSNA, Irunlarrea 3, Pamplona 31008, Spain

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2021年 / 156卷

关键词：

Mutagenicity; Genotoxicity; Meat; Mass catering; Ames test; Micronucleus test; CONSUMPTION; SALMONELLA; RED;

D O I：

10.1016/j.fct.2021.112494

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The current article aimed to evaluate the in vitro mutagenicity of ten fried meat-based food extracts obtained from different catering companies from Navarra (Spain). A miniaturized 6-well version of the Ames test in Salmonella typhimurium TA98, and the in vitro micronucleus test (OECD TG 487) in TK6 cells were performed. None of the ten extracts of fried meat-based food induced gene mutations in S. typhimurium TA98 with or without metabolic activation, but five induced chromosomal aberrations after 24 h treatment of TK6 without metabolic activation. More studies are needed to check the biological relevance of these in vitro studies.

引用

页数：7

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