桂明英; 郭永红; 朱萍; 刘蓓; 赵博; 丁晓雯
昆明食用菌研究所; 西南大学食品学院
【中文摘要】 通过蚕豆根尖细胞微核实验和Ames实验,研究了美味牛肝菌水提液的致突变作用,为其安全性评价提供基础。实验结果表明,当美味牛肝菌水提液的使用剂量从2.48 mg/mL增加到25.46 mg/mL时,蚕豆根尖细胞的微核率(‰)由27.21±9.53增加到33.33±1.53,表明美味牛肝菌水提液对蚕豆根尖细胞产生一定的微核诱导作用;在相同剂量下,它们对10μg/mL环磷酰胺诱导产生的蚕豆根尖细胞微核抑制作用由完全抑制下降到很低的抑制水平。Ames实验证明,当美味牛肝菌水提液的使用剂量由每皿3.5 mg增加到70 mg时,TA97,TA98和TA102的回复突变率有一定幅度增加,但均未达到阴性对照的2倍。
【英文摘要】 The mutagenic potential of aqueous extracts of Boletus edulis fruit bodies was determined by measuring the rate of micronucleus formation in horse bean root tip(HBRT) cells and by the Ames test.The rate of micronucleus formation increased from control values of 21.10‰ ±2.02‰ to between 27.21‰ ±9.53‰ and 33.33‰ ±1.53‰ when HBRT cells were exposed to B.edulis extracts over the range 2.48～25.46 mg/mL.Lower concentrations(2.48～10.02 mg/mL) strongly inhibited the rate of micronucleus formation induced by 10 μg/mL cyclophosphamide whereas higher concentrations(25.46 mg/mL) had no significant inhibitory effect.The Ames test revealed that B.edulis extracts did not induce mutations involving frame shifts or base pair substitution,and the fungus is therefore relatively safe to consume.
【中文关键词】 美味牛肝菌; 微核率; 蚕豆根尖微核实验; Ames实验
【英文关键词】 Boletus edulis; micronucleus formation; horse bean root tip cell; Ames test
【基金】云南省科研院所技术开发专项“云南野生食用菌新型产品加工技术工程化应用推广”(编号:2005KFZX-05)的部分研究内容
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2008年02期 【DOI】CNKI:SUN:SYJB.0.2008-02-011