A Study on the Mutagenicity of Autoxidized Soybean Oil

자동산화 대두유의 돌연변이원성에 관환 연구

  • Lee, Jin-Young (Dept. of Food Science and Nutrition, Sungshin Women's University) ;
  • Ahn, Myung-Soo (Dept. of Food Science and Nutrition, Sungshin Women's University)
  • 이진영 (성신여자대학교 식품영양학과) ;
  • 안명수 (성신여자대학교 식품영양학과)
  • Received : 1999.10.16
  • Published : 1999.12.31

Abstract

Commercial soybean oil, which did not contain any antioxidant, were autoxidized at $60{\pm}2^{\circ}C$ for 79 days, and the changes of peroxide value(POV), thiobarbituric acid value(TBAV), conjugated dienoic acid(CDA) content, and fatty acid composition of the oil were studied during the 79 day-storage period. The samples with POV S of 0, 150, 300, 500, 450, 400 and 300 meq./kg oil were used for the test of mutagenic activity. The Ames test was carried out with and without metabolic activation. Bacterial strains used in this study were the histidine auxotrophic strains of S. typhimurium TA100, TA1535, and TA102 for the detection of base pair, and TA98 and TA1537 for frame shift mutations. Each series of samples was disso1ved in tetrahydrofuran(inhibitor free) and tested at doses ranging from 0.05 to 5 mg/plate. The autoxidized soybean oil increased significantly(p<0.05) the number of $His^+$ revertant colonies in cases of TA 98 with S9 mix, TA100 without S9 mix, 1535 and 1537 with and without S9, respectively. The samples having the highest peroxide values showed the strongest mutagenicity. It seemed that the amount of hydroperoxides in the oils was closely related to the mutagenic activity of the respective oils.

자동산화된 유지의 산패도와 돌연변이원성과의 관련성을 알아보고자 대우유를 $60{\pm}2^{\circ}C$에서 자동산화시키면서 과산화물가가 일정한 수치에 도달한 시료를 대상으로 Salmonella typhimurium 변이균주 중 구조이동형(frame shift) 변이균주인 TA98, TA1537과 염기치환형(base-pair substituent) 변이균주인 TA100, TA1535 및 102를 사용하여 Ames test를 수행하였다. TA98은 대사활성화법에서, TA100은 직접법에서, TA1535 및 TA1537은 직접법과 대사활성화법 모두에서 돌연변이 활성이 인정되었으나 TA102는 시료유지의 전자동산화기간에서 돌연변이 활성이 나타나지 않았다. 또한 돌연변이원성이 과산화물가가 높은 시기에 나타나 유지의 과산화물 함량과 돌연변이 활성간에 갚은 관련성이 있는 것으로 생각되었다.

Keywords