Mutagenicity of Maillard Reaction Products in Salmonella typhimurium

Maillard 반응 생성물의 열분해 산물에 대한 돌연변이 유발성 연구

  • 김숙영 (한국인삼연초연구소 화학부) ;
  • 문자영 (한국인삼연초연구소 화학부) ;
  • 이동욱 (한국인삼연초연구소 화학부) ;
  • 박기현 (한국인삼연초연구소 화학부)
  • Published : 1988.11.01


The mutagenicity of pyrolyzates (at 30$0^{\circ}C$, $600^{\circ}C$ and 75$0^{\circ}C$) prepared from three kinds of Maillard reaction Products, KG-19, KG-24 and KG-32, and that of the tar of cigarettes added these products were determined by using Salmonella typhimurium TA 98. The pyrolyzates of Maillard reaction products showed linear increases of revertant colonies according to the increase of pyrolysis temperature and dose of pyrolyzates, respectively. However, there was no difference in revertant colonies between the tar of cigarettes containing these products and those containing imported Maillard reaction products, or not containing any reaction product. It seems due to a little amount of these products added to the cigarettes.