Determination of Antimutagenic Effects of Some Foods and Drinks in vitro Binding Capacities of Some Dietary Fibers to Mutagens

Abstract

İn this study, mutagenic and antimutagenic activities o f various foods and drinks and in vitro binding capacities o f certain dietary fiber and dietary fiber coııstitııents are studied. Raw, boiled juice and l e a f and dried seeds o f Urtica sp., Stachys anımla, sage, rosehip, grape nıolasses and tarhana were not found mutagenic in Salmonella typhimıırium TA 100. Amoııg the foods tested, raw Urtica sp. (46.32%) and rosehip (44.03%) showed the highest antimutagenic effect, followed by boiled leaf o f Urtica sp. (41.25%), boiled juice o f Urtica sp. (40.07%), sage (39.53), dried seeds o f Urtica sp. (37.22%), Stachys annııla (36.42%), grape molasses (33.03%) and tarhana (28.60%) respectively. The antimutagenic activities o f Urtica sp. and rosehip were f o und to be sigııificantly higher thaıı the antimutagenic activity o f tarhana (p< 0.01). Direct acting mııtageıı sodiıım azid were not sorbed by dietary fiber (potato fib e r , glucomannan) and dietary fiber constituents (pectic acid, cellulose). Hovvever indirect acting mutagen 2- amino-3-methyl-3H-imidazo (4,5-f) quinoline was sorbed by them in variable ratios at 0°C, pH 4.5 and 37°C, PH 7.0. 2 -amino-3-methyl-3H-imidazo (4,5-f) cjuinoline (10) was not released from the dietary fibers and constituents in distilled water. 2.0-6.5 nıg IQ/g dietary fiber at 0°C, pH 4.5 and 2.2-3.8 mg IQ/g dietary fiber at 37°C, pH 7.0 were sorbed by dietary fibers and constituents. Amoııg the dietary fibers tested, potato fiber sho- \ved the highest binding capacity follo\ved by pectic acid, cellulose and glucomannan at 0°C, pH 4.5 condition.