Roasting coffee beans produces compounds that induce prophage lambda in E. coli and are mutagenic in E. coli and S. typhimurium.
Freshly brewed blended coffee, instant coffee and instant caffeine-free coffee induced prophage lambda in lysogenic E. coli K12, strain GY5027. Because coffee prepared from green beans by the same extraction method as used for freshly brewed blended coffee had no prophage-inducing activity, this activity may be attributed to compounds produced in the roasting process. Roasting also produced compounds that were mutagenic in S. typhimurium TA100 and E. coli WP2 uvrA/pKM101.
D010582:Bacteriophage lambda / Q000187:drug effects*; D003069:Coffee; D004269:DNA, Bacterial / Q000378:metabolism; D004279:DNA, Viral / Q000378:metabolism; D004926:Escherichia coli / Q000187:drug effects*; D005511:Food Handling; D006358:Hot Temperature; D009153:Mutagens; D012486:Salmonella typhimurium / Q000187:drug effects*; D014775:Virus Activation / Q000187:drug effects*
D003069:Coffee; D004269:DNA, Bacterial; D004279:DNA, Viral; D009153:Mutagens