酱油对小鼠骨髓细胞的致突变作用

THE MUTAGENICITIES ON THE BONE MARROW CELLS IN MOUSE INDUCED BY SOY SAUCE

本文应用昆明种小鼠进行体内实验,用细胞遗传学的三个指标,即小鼠骨髓嗜多染红细胞(PCE)微核率、染色体畸变(CA)率和姊妹染色单体交换(SCE)率检测酱油的致变性。结果表明,给予小鼠灌喂酱油能诱发小鼠骨髓PCE微核率、CA率和SCE率的增高。实验组的三个指标与阴性对照比较,有高度显著差异(P>0.01),并呈剂量反应关系。对煮沸处理和未煮沸处理的酱油进行比比较,差异无显著性(P>0.05),表明酱油中的致变物和前致变物对热较为稳定,结果证明,酱油对哺乳动物体内细胞具有和对细菌一样的致变性。

This paper adopts the in vivo experiments on Kunming strain mice,in which we examined the mutagenicity induced by soy sauce with threecytogenetics targets which were micronuleus (MN) frequency in mousebone marrow polychromatophilic erythroblasts (PCE), chromosome aberra-tion (CA) frequency. The results showed that feeding the mice with soysauce could induce the increase of MN, CA and SCE frequencies in mousebone marrow cells. Compared those of the negative groups with the threetargets of the experimental groups are significantly different (P<0.01),which presents a dosage-effect relationship to some degree. The mutagensand mutagen precursors in soy sauce reacted stably to high temperature.There was no obvious difference (>0.05) between the MN frequeney inducedby the soy sauce treated with boiling water and that induced by the soysauce without being treated with boiling water. The results of the experi-ment proves that the mutagenecity of the cells of the mammal body inducedby soy sauce is the same as that in the bacteria.