Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Genotoxicological Safety of Gamma-Irradiated Salted and Fermented Anchovy Sauce

감마선 조사된 멸치액젓의 유전독성학적 안전성 평가

  • 육홍선 (충남대학교 식품영양학과) ;
  • 차보숙 (수원여자대학 식품과학) ;
  • 김동호 (한국원자력연구소 방사선식품ㆍ생명공학연구) ;
  • 이주운 (한국원자력연구소 방사선식품ㆍ생명공학연구) ;
  • 변명우 (한국원자력연구소 방사선식품ㆍ생명공학연구팀)
  • Published : 2004.08.01
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Abstract

Gamma irradiations at 5 or 10 kGy were applied to salted and fermented anchovy sauce, for improving the hygiene Quality and evaluating the genotoxicological safety. In vitro genotoxicological safety of irradiated sauces was evaluated by Salmonella Typhimurium (TA98, TA100, TAI535 and TAI537) and E. coli WP2 uvrA, reversion assay, SOS chromotest (Escherichia coli PQ37), and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence or presence of an exogenous metabolizing system (S9 mix). The gamma-irradiated samples were not significantly different from nonirradiated-control for three in vitro tests (p＜0.05). ：In vivo micronucleus test using ICR mice (male) was not significantly different from the control at p＜0.05. The salted and fermented anchovy sauce exposed to 5 or 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test upto 50,000 $\mu$g/plate, respectively. The results indicated that 5 or 10 kGy gamma-irradiated salted and fermented anchovy sauces did not show any mutagenicity.

감마선 조사(10 kGy)된 멸치 액젓의 유전독성 학적 안전성 시험을 수행하기 위해 Salmonella Typhimurium TA98, TA100, TA1535, TA1537과 E. coli WP2 uvrA 균주를 사용한 복귀돌연변이시험과 Escherichia coli PQ37을 이용한 SOS chromotest 및 CHL 세포를 이용한 염색체 이상시험을 활성대사효소계 미적용 및 적용하에 실시하였고, ICR마우스의 골수세포를 이용한 in vivo 소핵세포실험을 수행하였다. 감마선 조사(10kGy)된 멸치액젓은 위의 3가지 in vitro실험에서 비조사 된 멸치액젓과 마찬가지로 음성으로 나타났다. 또, 감마선 조사 및 비조사된 멸치 액젓의 in vivo소핵세포실험에서도 소핵이 발견되지 않았다. 따라서 10kGy까지 감마선 조사된 멸치 액젓은 위 수행된 in vitro 및 in vivo 유전독성 시험을 실시한 결과, 음성을 나타낸 것으로 보아 유전독성학적으로 돌연변이원성이 없는 것으로 확인되었다.

Keywords

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