Inhibitory effects of flavourings on mutagenesis induced by chemicals in bacteria.
The antimutagenic potential of twenty-five flavourings was tested against the activity of several kinds of chemical mutagens in Escherichia coli and Salmonella typhimurium. Anisaldehyde, ethylvanillin and vanillin showed marked antimutagenic effects on mutagenesis induced by 4-nitroquinoline 1-oxide, furylfuramide (AF-2), captan or methylglyoxal in E. coli WP2s. However, they were not effective against mutations provoked by 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) or 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) in S. typhimurium TA98. Despite the decrease in the number of mutants, a remarkable increase was observed in the survival of mutagen-treated WP2s cells after exposure to these flavourings. We assume that these compounds may act as bio-antimutagens by enhancing an error-free recombinational repair system, because this reactivation of survival was strictly dependent on the recA gene function but not on the lexA and uvrA gene functions.
D001547:Benzaldehydes / Q000494:pharmacology; D004926:Escherichia coli / Q000187:drug effects / Q000235:genetics; D005421:Flavoring Agents / Q000494:pharmacology*; D009152:Mutagenicity Tests; D009153:Mutagens / Q000037:antagonists & inhibitors*; D012486:Salmonella typhimurium / Q000187:drug effects / Q000235:genetics
D001547:Benzaldehydes; D005421:Flavoring Agents; D009153:Mutagens; C024896:4-anisaldehyde; C100058:vanillin