Appearance of direct-acting mutagenicity of various foodstuffs produced in Japan and Southeast Asia on nitrite treatment.
After nitrite treatment, various kinds of pickled vegetables and sun-dried fishes produced in Japan showed direct-acting mutagenicity on Salmonella typhimurium TA100, inducing 1900-18000 revertants/g. Kimchis, sun-dried fishes, sun-dried squid, soy sauces, fish sauces, bean pastes and shrimp paste produced in Korea, the Philippines and Thailand also showed direct-acting mutagenicity after nitrite treatment. All soy sauces and fish sauces tested contained as much tyramine as 17-1020 micrograms/ml, but very low or undetectable amounts of (-)-(1S,3S)- and (-)-(1R,3S)-1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acids.
D000818:Animals; D001210:Asia, Southeastern; D002243:Carbolines / Q000032:analysis; D003890:Desiccation; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005519:Food Preservation; D007564:Japan; D008460:Meat / Q000032:analysis*; D009152:Mutagenicity Tests; D009153:Mutagens / Q000032:analysis* / Q000494:pharmacology; D009573:Nitrites / Q000494:pharmacology*; D012486:Salmonella typhimurium / Q000187:drug effects; D014439:Tyramine / Q000032:analysis; D014675:Vegetables / Q000032:analysis*
D002243:Carbolines; D009153:Mutagens; D009573:Nitrites; C038114:1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid; D014439:Tyramine