Characterization of mutagenic activity in instant hot beverage powders

Abstract

Extracts of several grain-based coffee-substitute blends and instant coffees were mutagenic in the Ames/Salmonella test using TA98, YG1024, and YG1029 with metabolic activation. The beverage powders induced 150 to 500 TA98 and 1,150 to 4,050 YG1024 revertant colonies/g, respectively. Increased sensitivity was achieved using strain YG1024. No mutagenic activity was found in instant hot cocoa products. The mutagenic activity in the beverage powders was shown to be stable to heat and the products varied in resistance to acid nitrite treatment. Differential bacterial strain specificity, and a requirement for metabolic activation suggest that aromatic amines are present. Characterization of the mutagenic activity, using HPLC and the Ames test of the collected fractions, showed the coffee-substitute blends and instant coffees contain several mutagenic compounds. Known heterocyclic amines are not responsible for the major part of the mutagenic activity. The main mutagenic activity in grain-based coffee-substitute blends and instant coffees is due to several unidentified compounds, which are most likely aromatic amines.

Radical scavenging activity, anti‐bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting

“…Mutagenic activity was independent of the roasting technology [19]. Extracts of several grain-based coffee-substitute blends and instant coffees were mutagenic in the Ames/Salmonella test using TA98, YG1024, and YG1029 with metabolic activation [16]. Similar results were found by Kato et al [20] for brewed and instant coffee, which increased the number of revertants in the TA98 without metabolic activation.…”

“…However, no study compared the effects of raw, pre-roasted and roasted cocoa, in order to consider particularly the roasting effects, which has been shown for coffee [28] or fermented tea [29]. Similarly to the result of Johansson et al [16] we could not find mutagenic effects in cocoa in the TA98 strain, neither without nor with metabolic activation. A higher response was found in TA102 strain, which has not been tested in cocoa so far.…”

“…No mutagenic activity was found in instant hot cocoa products in the Ames/Salmonella test using TA98, YG1024, and YG1029 with metabolic activation [16]. Cocoa powder was found to be inactive in the Ames assay and the mouse lymphoma assay, in cytogenetic assays measuring chromosome breakage and sister chromatid exchange (SCE), and a cell-transformation assay using BALB/c-3T3 cells [17].…”

Hydrogen peroxide and coffee induce G:C->T:A transversions in the lacI gene of catalase-defective Escherichia coli

“…Numerous studies deal with the genetic effects of the various constituents of coffee, such as caffeine, aliphatic dicarbonyls like glyoxal and methylglyoxal, phenolic compounds, aromatic amines and H 2 O 2 , which is generated by oxygenation of coffee during the preparation procedure (see for example Ariza et al, 1988;Nehlig and Debry, 1994;Stadler et al, 1994;Johansson et al, 1995). The contribution of these components to the mutagenic activity of coffee depends upon other parameters of the biological endpoints used for measurement.…”

“…The contribution of these components to the mutagenic activity of coffee depends upon other parameters of the biological endpoints used for measurement. Therefore, while the strains TA100 and TA98 of the His reverse mutation test might mainly recognize the mutagenicity of aliphatic dicarbonyls or aromatic amines, respectively, the Ara forward mutation assay, sensitive to low coffee doses, mainly detects the mutagenic activity of H 2 O 2 (Pueyo and Ariza, 1993;Nehlig and Debry, 1994;Johansson et al, 1995).…”