Antimutagenicity against Urethane and In vivo Nitrosated Methylurea of Three Bakeries Fortified with Fruit and Herbal Wines

Abstract

Butter cake, pancake and doughnut fortified with each wine, namely, grape wine, Krachaidum wine, Mamao wine and mangosteen wine were determined for their antimutagenicity against urethane and the in vivo nitrosated methylurea. The three-day old trans-heterozygous (mwh flr⁺/mwh TM3) larvae were transferred from regular medium to an experimental medium (substituted each wine fortified bakery for carbohydrate) for mutagenicity test. The antimutagenicity of each bakery was revealed by transferring three-day old trans-heterozygous larvae to an experimental medium containing urethane (20 mM) or the combination of sodium nitrite (36 mM) and methylurea (10 mM). The round wings from the surviving adult flies were analyzed for the occurrence of mutant spots. The results showed that neither wines nor bakeries fortified with wines were mutagenic. Interestingly, fortification of butter cake, pancake and doughnut with most wines improved the antimutagenicity against urethane of bakeries. The antimutagenicity against in vivo nitrosated methylurea of some fortified butter cakes, pancakes and doughnuts was also observed. We proposed that these fruit and herbal wines fortified bakeries might either inhibit activating enzymes (phase I), induce detoxifying enzymes (phase II) or trap urethane. Surprisingly, the ordinary pancake strongly enhanced the mutagenicity of in vivo nitrosated methylurea, but pancake fortified with grape, mamao and mangosteen wines decreased the enhancing activity of the ordinary bakery. Interestingly, pancake fortified with krachaidum expressed significant antimutagenicity against this mutagen. Thus, some components of pancake could increase the formation of mutagen in the in vivo nitrosation of methylurea and those in fortified pancake might inhibit the formation of mutagen. The result in the present study revealed that doughnut fortified with wine possessed strong antimutagenicity and therefore might be the most suitable bakery for wine fortification in order to obtain a functional food that could counteract the action of mutagens.