桂明英; 郭永紅; 朱萍; 劉蓓; 趙博; 丁曉雯
昆明食用菌研究所; 西南大學食品學院
【中文摘要】 通過蠶豆根尖細胞微核實驗和Ames實驗,研究了美味牛肝菌水提液的致突變作用,為其安全性評價提供基礎。實驗結果表明,當美味牛肝菌水提液的使用劑量從2.48 mg/mL增加到25.46 mg/mL時,蠶豆根尖細胞的微核率(‰)由27.21±9.53增加到33.33±1.53,表明美味牛肝菌水提液對蠶豆根尖細胞產生一定的微核誘導作用;在相同劑量下,它們對10μg/mL環(huán)磷酰胺誘導產生的蠶豆根尖細胞微核抑制作用由完全抑制下降到很低的抑制水平。Ames實驗證明,當美味牛肝菌水提液的使用劑量由每皿3.5 mg增加到70 mg時,TA97,TA98和TA102的回復突變率有一定幅度增加,但均未達到陰性對照的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.
【中文關鍵詞】 美味牛肝菌; 微核率; 蠶豆根尖微核實驗; Ames實驗
【英文關鍵詞】 Boletus edulis; micronucleus formation; horse bean root tip cell; Ames test
【基金】云南省科研院所技術開發(fā)專項“云南野生食用菌新型產品加工技術工程化應用推廣”(編號:2005KFZX-05)的部分研究內容
【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2008年02期 【DOI】CNKI:SUN:SYJB.0.2008-02-011