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Identification of a mutagenic substance in a spice, sumac, as quercetin.
The mutagenicity of a spice, sumac, was demonstrated on Salmonella typhimurium strain TA98. The active principle was purified and characterized by thin-layer chromatography, UV-absorption spectroscopy and mass spectrometry. All the mutagenic activity of sumac was found to be due to quercetin.
A preliminary assessment of possible mutagenicity of betel nut and ingredients of the betel quid when administered alone or in combinations to larvae of Drosophila melanogaster.
The "carcinogenic" betel nut and constituents of betel quid were tested for possible mutagenicity in Drosophila. The test compounds were administered either alone or in combinations by larval feeding. The data on sex-chromosome loss, sex-linked recessive lethals and autosomal translocations suggest lack of mutagenicity.
Genetic effects of turmeric and curcumin in mice and rats.
Incorporation of either turmeric (0.5%) or curcumin (0.015%) into diets of mice did not show significant effect on the incidence of micronucleated polychromatic erythrocytes, structural and numerical aberrations in bone-marrow chromosomes, pregnancy rate, number of live and dead embryos, total implants and mutagenic index. Also rats fed cooked diets containing turmeric (0.5 and 0.05%) did not show significant differences in the incidence of chromosomal aberrations in their bone marrow.
Genotoxicity of garlic, turmeric and asafoetida in mice.
The genotoxic effects of orally administered garlic and turmeric were evaluated in bone-marrow cells of mice by performing the micronucleus test. Another spice, asafoetida, was tested for the induction of sister-chromatid exchanges (SCEs) in spermatogonia of mice. Results of the micronucleus test with garlic and turmeric were not significantly different from control values. Orally administered asafoetida, however, showed a weak SCE-inducing effect in spermatogonia.
Do curried foods produce micronuclei in buccal epithelial cells?
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Clastogenic effects produced by black pepper in mitotic cells of Vicia faba.
Black pepper, as is well known, is an important spice widely used in the cooking and processing of meat and fish. The aim of the present investigation was to evaluate the clastogenic potential of black pepper. This was accomplished by treating root meristems of Vicia faba with aqueous extracts of black pepper. Examination of the treated roots showed the presence of chromatid breaks, chromosome breaks, gaps and exchanges. Statistically significant differences from controls were observed. Experiments to evaluate its clastogenic potential in mouse systems are in progress and the results will be published elsewhere.
Mutagenicity of soy sauce treated with nitrite in the presence of ethanol or alcoholic beverages.
The mutagenicity induced by soy sauce after reaction with 50 mM nitrite at pH 3, 37 degrees C, for 60 min in the presence of 1.25-10% ethanol was reduced in proportion to the ethanol concentration. The mutagenicity of soy sauce treated with nitrite was also reduced in the presence of commercial alcoholic beverages, Japanese sake, wine, 'shochu', whiskey and brandy, but not beer, in proportion to the concentration. The mutagenicity of nitrite-treated tyramine, which is a major precursor of a mutagen in soy sauce treated with nitrite, was strongly reduced in the presence of ethanol, n-propanol or isopropanol and more strongly reduced in the presence of methanol, but was increased twofold in the presence of the sugars glucose or sucrose. The reduction of the mutagenicity of nitrite-treated tyramine required simultaneous treatment of tyramine with ethanol and nitrite. The mutagenicity of tyramine treated with nitrite was clearly reduced in the presence of shochu and whiskey, similarly to ethanol. Analysis by high-performance liquid chromatography revealed that the reduction of the mutagenicity of nitrite-treated tyramine in the presence of ethanol resulted from the reduced production of mutagenic 3-diazotyramine from tyramine.
This and that: the essential pharmacology of herbs and spices.
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Formation of mutagens by pepper-nitrite reaction.
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Mutagen and anti-mutagen in ginger, Zingiber officinale.
When rhizome juice of ginger, zingiber officinale, was added to a solution of 2(2-furyl)-3(5-nitro-2-fury)acryl amide (AF2) or N-methyl-N'-nitro-N-nitrosoguanidine (NTG), mutagenesis by these chemicals was markedly increased. As a result of the component fractionation of the ginger juice, it was found that [6]-gingerol was a potent mutagen. However, the ginger juice also contained anti-mutagenic component(s) against [6]-gingerol (CAS No. 58253-27-3) (present study) and tryptophan pyrolysates (Kada et al., 1978; Morita et al., 1978). It is suggested, therefore, that the [6]-gingerol component may be mutagenically activated by the presence of AF2 and NTG.
A preliminary analysis of the genotoxicity of a few spices in Drosophila.
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Mutagenicity of soy sauce treated with a physiologically feasible concentration of nitrite.
Soy sauce treated with nitrite was found to be more mutagenic to Escherichia coli WP2 uvrA/pKM101 than Salmonella typhimurium TA100 without S9 mix. The mutagenicity of soy sauce treated with nitrite was affected by the concentration of soy sauce in the nitrosation mixture, and a concentration of 5% resulted in the highest specific activity (revertants/ml soy sauce equivalent). By incubating soy sauce at a concentration of 5% in a solution of 1 mM nitrite at pH 3 for 1 h at 37 degrees C, the equivalent of 1 ml of soy sauce induced 2790 revertants of E. coli WP2 uvrA/pKM101 without S9 mix.
Mutagenic activity in regional foods and beverages from the Venezuelan Andean region.
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Investigation of soy sauce treated with nitrite in the chromosomal aberration test in vitro and the micronucleus test in vivo.
Soy sauce pretreated with 2300 ppm nitrite caused no more aberrations than did untreated soy sauce in the chromosomal aberration test in vitro using a Chinese hamster fibroblast cell line with or without S9 mixture. The aberration induction by soy sauce is likely to be caused by the 17% sodium chloride it contains. Soy sauce with or without pretreatment with 2300 ppm nitrite was orally given to ICR mice at a dose of 14 ml/kg body weight once or 6 ml/kg body weight/day for 5 consecutive days. This oral administration did not induce any significant increase in micronuclei in the micronucleus test in vivo.
Spicy meal disturbs sleep: an effect of thermoregulation?
Tabasco sauce and mustard taken with the evening meal markedly disturbed sleep of six, young, healthy male subjects; reducing slow wave and stage 2 sleep, increasing total time awake and tending to increase sleep onset latency. Whilst post meal effects on temperature and oxygen consumption were not significantly different from control meals the spicy food condition elevated body temperature during the first sleep cycle. The possibility that the spice principle capsaicin affects sleep via changes in body temperature is discussed.
Study of the Bacillus flora of Nigerian spices.
Bacteriological examination of 230 samples of five different unprocessed spices (aligator pepper, red pepper, black pepper, thyme and curry powder) collected randomly from Port Harcourt main markets revealed that the spices were highly contaminated, with bacterial counts ranging from 1.8 x 10(4) to 1.1 x 10(8) per gram. Bacillus cereus was isolated in high numbers in the majority of the 230 samples examined. It was also observed that other Bacillus spp. including B. subtilis, B. polymyxa and B. coagulans occurred in significant numbers.
Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi.
The inhibitory effects of 10 selected Turkish spices, oregano essential oil, thymol and carvacrol towards growth of 9 foodborne fungi were investigated in culture media with pH 3.5 and 5.5. The antifungal effects of sodium chloride, sorbic acid and sodium benzoate and the combined use of oregano with sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only oregano at 1.0, 1.5, 2.0% (w/v) levels showed effect on all fungi. 8% (w/v) sodium chloride was less effective than oregano. Oregano essential oil, thymol or carvacrol at concentrations of 0.025% and 0.05% completely inhibited the growth of all fungi, showing greater inhibition than sorbic acid at the same concentrations. The combined use of oregano and sodium chloride exhibited a synergistic antifungal effect.