Mutagenicity of Four Salted Foods and Their Modulating Effects on the Mutagenicity of Urethane

摘要: We determined the mutagenicity of boiled salted duck egg, pickled green mussel, fried Spanish mackerel and beef by transferring three-day old trans-heterozygous (mwh flr ⁺ /mwh TM3) larvae to an experimental medium (containing each sample 75% substituted for yeast). evaluated antimutagenicity 3-day that had urethane (20 mM)) as co-administration study while pre-feeding studies were also performed mating parental flies on obtain subsequently raised regular containing type 1 or 2 study. The round wings surviving analyzed occurrence mutant spots. results showed none was mutagenic. Interestingly, egg revealed its in all mussel exhibited only studies. Some digested proteins yolk protein occurred digestive tract might eliminate free radical generated via activation urethane. On other hand, enhanced 2. enhancing effect supposed be due amount sodium chloride could impair repairing system during DNA damage.