title: Inhibitory effect of cheese and some food constituents on mutagenicity generated in Vicia faba after treatment with nitrite.
abstract: The inhibitory potential of various food constituents on the mutagenicity generated in fava beans after treatment with nitrite has been investigated. Cheese was able to inhibit this direct-acting mutagenicity. The antimutagenic factor was not extractable from cheese; solvents of different polarity were used for the extraction. Casein, pectin, gelatin, Vicia faba protein and, to a lesser extent, whey protein and starch could also inhibit mutagenicity. A decrease in mutagenicity was always accompanied by a decrease in total N-nitroso content, as measured analytically. The mutagenic principles appeared to bind more strongly onto cheese than onto V. faba. The implications of this finding are discussed.
mesh_terms: D002611:Cheese; D007887:Fabaceae / Q000633:toxicity*; D005502:Food; D006863:Hydrogen-Ion Concentration; D009153:Mutagens; D009573:Nitrites / Q000378:metabolism*; D010940:Plant Proteins / Q000494:pharmacology; D010946:Plants, Medicinal
chemical_list: D009153:Mutagens; D009573:Nitrites; D010940:Plant Proteins