Evaluation of mutagenic and anti-mutagenic activities of several flavonoids by forward mutation assay using Salmonella typhimurium TM677 and effect of heat treatment with and without seasoning mixture

Mutagenicity and anti-mutagenicity of 16 flavonoids were examined by forward mutation assay using Salmonella typhimurium TM677. The changes of these activities of 11 flavonoids, which were active in the above mentioned test, was also studied after heat treatment with and without seasoning mixture. As the result, 1) both mutagenic and anti-mutagenic activities were detected from morin, fisetin, quercetin, rutin, naringenin and hesperetin. 2) Direct mutagenicity of 3 flavonoids and the anti-mutagenicity against BaP showed no apparent change, but indirect mutagenicity and the anti-mutagenicity against 4NQO were suppressed by heat treatment. 3) Direct mutagenicity and the anti-mutagenicity against BaP increased after heat treatment under the presence of seasoning mixture, but indirect mutagenicity and the anti-mutagenicity against 4NQO reduced fairly or even disappeared in some cases. 4) Presence of the seasoning mixture was thought to be more responsible than heat treatment to the declining of indirect mutagenicity of flavonoids and the increase of inhibition ratio against BaP.