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大蒜摄入量与患胃癌的风险呈负相关,可能具有防胃癌作用。我们使用Ames试验探讨了大蒜对人胃癌可疑病因N-亚硝酰胺致突变性的影响。结果表明大蒜球茎匀浆在无毒性的剂量(5-15mg/皿)范围内有阻断100nmol/皿ENNG (N-ethyl-N′-nitro-N-nitrosoguanidine)、150nmol/皿的MNU(N-methyl-N-nitrosourea)和200μl/皿亚硝化鱼露直接致TA100回复突变作用,但在平板掺入试验中增强5nmol/皿MNNG(N-methyl-N′-nitro-N-nitrosoguanidine)致突变强度,在预培养试验中则抑制它的致突变作用。大蒜的有效成分大蒜素(0.1-0.3μmol/皿)能明显地阻断TA100的致突变性。以上结果证明大蒜及其有效成分有抗N-亚硝酰胺致突变的作用。文中对大蒜在特殊条件下促进MNNG致突变的机理进行了讨论。
Garlic intake and the risk of gastric cancer was negatively correlated, may have anti-gastric cancer. We use the Ames test to investigate garlic on human gastric cancer suspicious cause of N-nitrosamino mutagenicity. The results showed that garlic bulb corpus luteum blocked 100nmol / mL ENNG and 150nmol / MNU (N- (N-ethyl-N’-nitro-N-nitrosoguanidine) methyl-N-nitrosourea) and 200μl / dish of nitrosated fish sauce directly induced TA100 back-mutation, but the mutagenicity of N-methyl-N’-nitro-N-nitrosoguanidine (MNNG) , In the pre-culture test is to inhibit its mutagenic effect. Garlic allicin (0.1-0.3μmol / dish) can effectively block TA100 mutagenicity. The above results show that garlic and its active ingredients have anti-N-nitrosamines mutagenic effect. The mechanism of garlic mutagenesis promoted by MNNG under special conditions was discussed in this paper.