Ames test evaluation of mutagenicity of some Thai grilled pork and repeatedly heated oil extracts

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Published: Jan 26, 2021
Keywords:
Grilled pork mutagenicity nitrosation Salmonella typhimurium frying oil

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J. Saengprakai
Institute of Food Research and Product Development (IFRPD), Kasetsart University, Bangkok 10900, Thailand
K. Suvanasilp
Department of Sciences Branch of Genetics, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand
S. Iamtham
Department of Sciences Branch of Genetics, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen, Nakhon Pathom 73140, Thailand; Center for Advanced Studies in Tropical Natural Resource, NRU–KU, Kasetsart University, Bangkok 10900, Thailand; Research Unit of Orchid Tissue Culture, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand

Abstract

The purpose of this study is to investigate the mutagenicity potential of some grilled pork, pork dripping and repeatedly heated oil extracts using the Ames test. These included grilled pork, pork dripping, heated oil of batter-fried chicken, heated oil of fried chicken, heated oil of fried fish-bar and heated oil of fried mackerel collecting from Thai local markets. The mutagenic activities of all sample extracts were examined using Salmonella typhimurium strains TA98 and TA100 in absence of a metabolic activation system (reaction with/without nitrite salt) under acidic conditions. The extracts of the samples were added into the plate culture at concentrations of 0.08, 0.16, 0.40 and 0.80 mg extract/plate to evaluate the correlation between the concentration of the extract and the number of bacterial colonies. Results indicated that none of the sample extracts showed mutagenic activity without nitrite treatment. After nitrite treatment under acidic conditions, all pork dripping samples showed  direct-mutagenic activity towards S. typhimurium TA98 and TA100 at a concentration of 0.80 mg/plate, and all grilled pork samples exhibited weak mutagenicity only with TA98 at a concentration of 0.80 mg/plate. The repeatedly heated oil extracts showed no mutagenicity with TA98 or TA100. The mutagenic activity was found only at the maximum dose tested, so the sample dose-response relationship was not seen. Only the pork dripping from the market D sample was evident that the sample was mutagenic in both substitutions: frameshift and base-pair. However, minimizing the consumption of grilled and fried food has to be recommended.

Article Details

Issue
Vol. 53 No. 4 (2020): October-December
Section
Research Articles

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