Mutagenicity of soy sauce treated with a physiologically feasible concentration of nitrite.
Soy sauce treated with nitrite was found to be more mutagenic to Escherichia coli WP2 uvrA/pKM101 than Salmonella typhimurium TA100 without S9 mix. The mutagenicity of soy sauce treated with nitrite was affected by the concentration of soy sauce in the nitrosation mixture, and a concentration of 5% resulted in the highest specific activity (revertants/ml soy sauce equivalent). By incubating soy sauce at a concentration of 5% in a solution of 1 mM nitrite at pH 3 for 1 h at 37 degrees C, the equivalent of 1 ml of soy sauce induced 2790 revertants of E. coli WP2 uvrA/pKM101 without S9 mix.
D001711:Biotransformation; D003212:Condiments / Q000032:analysis*; D004357:Drug Synergism; D004926:Escherichia coli / Q000187:drug effects*; D009573:Nitrites / Q000494:pharmacology*; D012486:Salmonella typhimurium / Q000187:drug effects*; D013025:Glycine max / Q000032:analysis*; D013045:Species Specificity
D009573:Nitrites