Anti-mutagenic activity of white cabbage, raw and processed, juices towards food mutagens MeIQx and PhIP
Abstract number: P6.2-43
Borowska A., Klajn P., Mielzynska D., Siwinska E., Bartoszek A.
Department of Pharmaceutical Technology and Biochemistry, Technical University of Gdansk, Gdansk, Poland Institute of Occupational Medicine and Environmental Health, Sosnowiec, Poland. E-mail: ab@altis.chem.pg.gda.pl
Heterocyclic aromatic amines (HAAs) are major mutagenic and carcinogenic substances formed in meat upon thermal processing. Meals containing meat in Central Europe are traditionally served with white cabbage or its fermented counterpart – sauerkraut. Our studies attempted to investigate the possible health effect of this culinary tradition. Cabbage was submitted to home-like processing and then juices were obtained from four products prepared: fresh cabbage raw or stewed and sauerkraut raw or stewed. The anti-mutagenic potential of the juices was assessed by Ames test in which Salmonella typhimurium TA98 strain was treated with a constant dose of HAA: MeIQx (100 ng/plate) or PhIP (50 mg/plate). All cabbage juices studied offered a very substantial protection against mutagenicity of HAA ranging from about 40% for stewed sauerkraut juice to over 80% for fresh raw cabbage juice. The decrease of the number of revertants was linearly correlated with the juice dose applied. The protective effect was related neither to anti-oxidative activity of the juices nor to their ability to inhibit bacterial growth. The latter activities were much more profound in the case of sauerkraut juices. It can be concluded from our studies that the tradition of serving meat meals with cabbage is well grounded from health point of view and therefore should be preserved in dietary recommendations.
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