Antimutagenicity of an acetone extract of yogurt.
Reconstituted non-fat dry milk powder, fermented by a mixture of Streptococcus thermophilus CH3 and Lactobacillus bulgaricus 191R to produce yogurt, was freeze-dried and extracted in acetone. After evaporation of the acetone, the extract was dissolved in dimethyl sulfoxide (DMSO) and tested for antimutagenicity. In the Ames test, significant dose-dependent activity was observed against N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), 4-nitro-quinoline-N-oxide (4NQO), 3,2'-dimethyl-4-aminobiphenyl (DMAB), 9,10-dimethyl-1,2-benz[a]anthracene (DMBA), and 3-amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2). Weak activity was observed against 1,2,7,8-diepoxyoctane (DEO), and no activity was observed against methyl methanesulfonate (MMS), ethyl methanesulfonate (EMS), or aflatoxin B1 (AFB1). In a related assay (Saccharomyces cerevisiae D7), significant antimutagenic activity was detected against MNNG and 4NQO. Activity against the experimental colon carcinogens MNNG and DMAB was examined further, as assayed in the Ames test (Salmonella typhimurium TA100). Compounds responsible for both activities were less soluble in aqueous solutions than in DMSO. Adjustment of yogurt pH to 3, 7.6, or 13 prior to freeze-drying and acetone extraction did not significantly alter the amount of anti-MNNG activity recovered. In contrast, extractability of anti-DMAB activity was significantly greater at acidic pH. Conjugated linoleic acid, a known dairy anticarcinogen, failed to inhibit mutagenesis caused by either mutagen, suggesting that other yogurt-derived compound(s) are responsible. Unfermented milk was treated with lactic acid, yogurt bacteria without subsequent growth, or both, to determine if formation of antimutagenic activity required bacterial growth. Extracts of the milk treatments exhibited the same weak antimutagenicity observed in unfermented milk, approximately 2.5-fold less than in the yogurt extracts, suggesting that antimutagenic activity is associated with bacterial growth.
Nadathur
S R
SR
Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602.
Gould
S J
SJ
Bakalinsky
A T
AT
D015112:4-Nitroquinoline-1-oxide / Q000633:toxicity; D015127:9,10-Dimethyl-1,2-benzanthracene / Q000037:antagonists & inhibitors / Q000633:toxicity; D000096:Acetone; D000611:Aminobiphenyl Compounds / Q000037:antagonists & inhibitors / Q000633:toxicity; D000704:Analysis of Variance; D016588:Anticarcinogenic Agents / Q000302:isolation & purification* / Q000494:pharmacology; D016587:Antimutagenic Agents / Q000302:isolation & purification* / Q000494:pharmacology; D002243:Carbolines / Q000037:antagonists & inhibitors / Q000633:toxicity; D004305:Dose-Response Relationship, Drug; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000502:physiology; D008769:Methylnitronitrosoguanidine / Q000633:toxicity; D009152:Mutagenicity Tests; D012441:Saccharomyces cerevisiae / Q000187:drug effects; D012486:Salmonella typhimurium / Q000187:drug effects; D013291:Streptococcus / Q000502:physiology; D015014:Yogurt / Q000032:analysis / Q000382:microbiology
D000611:Aminobiphenyl Compounds; D016588:Anticarcinogenic Agents; D016587:Antimutagenic Agents; D002243:Carbolines; D008769:Methylnitronitrosoguanidine; C001042:2',3-dimethyl-4-aminobiphenyl; D000096:Acetone; D015112:4-Nitroquinoline-1-oxide; D015127:9,10-Dimethyl-1,2-benzanthracene; C019133:3-amino-1-methyl-5H-pyrido(4,3-b)indole