THAI JOURNAL OF AGRICULTURAL SCIENCE

Volume 53, No. 04, Month OCTOBER, Year 2020, Pages 218 - 227

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

Janpen Saengprakai, K. Suvanasilp, Siriluck Iamtham

Abstract Download PDF

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.

Keywords

Grilled pork mutagenicity nitrosation Salmonella typhimurium frying oil

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