Use of a bacterial mutagenicity assay as a rapid method for the detection of early stage of Maillard reactions in orange juices

Ekasari, Indriati; Jongen, W.M.F.; Pilnik, W.

doi:10.1016/0308-8146(86)90157-3

Cited by 13 publications

(14 citation statements)

References 10 publications

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“…Friedman, Wilson, and Ziderman (1990) investigated mutagenic response on fresh and heated orange juice using 1000 mL per plate, with Ames tester strains S. Thyphimurium TA 98, TA 100, TA 102, and TA 2637. However, their results did not agree with the increase in mutagenicity reported by Ekasari, Jongen, and Pilnik (1986) in thermally treated juices. Ekasari et al (1993) worked with heated orange juice (93 C, 2 min) and, after submitting to Salmonella/mutagenicity assay, elucidated the molecular weight and chemical structure of the mutagenic agents.…”

Section: Discussioncontrasting

confidence: 68%

“…However, Nijveldt et al (2001 reported that there is much controversy regarding the toxic or even mutagenic properties of quercetin. Ekasari, Jongen, and Pilnik (1986) used Ames test and commented that freshly pressed orange juice had no mutagenic properties and that mutagenicity was induced by heat treatment (30 min at 93 C) using 200 mL per plate in TA100 tester strain. The mutagenic response was attributed to Maillard intermediary products as the heat treatments were mild and not sufficient to produce brown pigments.…”

Section: Discussionmentioning

confidence: 99%

“…Mazaki, Ishii, and Uyeta (1982) examined hydrolyzates of citrus fruit juices for mutagenicity, attributing it to flavonols such as quercetin. Ekasari, Jongen, and Pilnik (1986), working with freshly pressed orange juice heated for 30 min at 93 C and with commercial juices, reported heat induced mutagenicity due to Maillard products. Friedman, Wilson, and Ziderman (1990) and Franke et al (2004) studied mutagenicity of fresh and processed orange juices.…”

Section: Introductionmentioning

confidence: 98%

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Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Rodríguez

Oteiza²,

Giannuzzi

et al. 2016

Toxicological & Environmental Chemistry

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UV radiation is an alternative technology for the elimination of pathogenic micro-organisms in liquid food. The objectives of this work were to investigate mutagenesis using the Ames test in : (1) fresh squeezed orange juice submitted to UV radiation doses required to achieve 5 and 10 log 10 reductions of different strains of Escherichia coli serotype O157:H7 at two temperatures, and (2) commercial pasteurized orange juice submitted to thermal treatment. Two histidine-auxotrophic strains, Salmonella Typhimurium TA98 and TA97a, were used in the Ames test with and without metabolic activation. In commercial pasteurized orange juices, mutagenesis was not observed with S. Typhimurium TA98 strain with and without metabolic activation, but high mutagenic effect was observed using TA97a with metabolic activation. UV radiation did not affect the stability of ascorbic acid in aqueous solution. However, degradation of ascorbic acid was observed when UV treatment was performed on squeezed orange juice, following first order kinetics. UV treatment required to achieve 5 log 10 reductions (1.5 J/cm 2 ) did not show a mutagenic effect with and without metabolic activation using the tested strains, but a higher UV radiation dose necessary to produce 10 log 10 reductions (3.0 J/cm 2 ) showed mutagenicity with metabolic activation.

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Section: Discussioncontrasting

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Rodríguez

Oteiza²,

Giannuzzi

et al. 2016

Toxicological & Environmental Chemistry

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“…Ekasari et al [37] also showed that fresh orange juice had no mutagenic properties but that mutagenicity was induced by the heat treatment during juice extraction.…”

Section: Resultsmentioning

confidence: 99%

Effect of Processing, Post-Harvest Irradiation, and Production System on the Cytotoxicity and Mutagenicity of Vitis labrusca L. Juices in HTC Cells

et al. 2014

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The juices of grapes (Vitis labrusca L.) are similar to the fruit itself because the main constituents of the fruit are present in the juice. However, their quality characteristics may be modified by the harsh technological processes used for the production of integral food, such as production systems of raw materials and post-harvest treatment of grapes with ultraviolet (UV) irradiation. Therefore, the present study analyzed juices produced naturally (by liquefying the fruit) or by the technological process of extraction by steam distillation (90°C) of grapes from organic and conventional production systems that were untreated or treated with UV type C (65.6 J/m2 for 10 minutes). Using cultures of Rattus norvegicus hepatoma cells (HTC) in vitro, cytotoxic effects were assayed by the MTT test and by calculating the cytokinesis blocked proliferation index (CBPI), and mutagenic effects were measured by the cytokinesis block micronucleus assay. The results of the MTT assay and the CBPIs indicated that none of the juices were cytotoxic, including those that induced cell proliferation. The results of the micronucleus assay showed that none of the juices were mutagenic. However, the average number of micronuclei was lower in the juices produced from organic grapes, and cell proliferation, soluble acids and phenolic compounds were significantly higher. Compared with the natural juices, the integral juices of conventional grapes showed a higher average number of micronuclei as well as lower stimulation of cell proliferation and lower levels of bioactive compounds. The results demonstrate a beneficial effect of UV-C irradiation of post-harvest grapes in stimulating the synthesis of nutraceutical compounds without generating cytotoxic or mutagenic substances. Taken together, our findings support the consumption of grape juice and the application of food production techniques that enhance its nutritional value and promote its production, marketing and consumption.

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“…The complexity of Maillard reactions (Hodge, 1953;Namiki and Hayashi, 1983;Nursten and O'Reily, 1986) makes it difficult to find a simple chemical method for the detection of intermediates resuonsible for browning. I Being successful in measuring heat load of orange juices using a modified Salmonella mutagenicity assay (Ekasari et al, 1986(Ekasari et al, , 1988, we attempted to apply this assay to apple juice. While the obiective was still the measurement of heat bad, this study acquired a further dimension, investigation of antimutagenic factors in apple juices.…”

Section: Introductionmentioning

confidence: 99%

Antimutagenic Effects of Apple Juices: Interference with Heat Load Measurement by Microbiological Methods

Ekasari

Jongen

Pilnik

1990

Journal of Food Science

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Whole heated clear apple juice subjected to a modified Salmonella mutagenicity assay did not show any mutagenic response. However, when fractionated, one fraction obtained from gel filtration did show a dose-related mutagenic response. This suggested the presence of antimutagenic factors. The Ames standard mutagenicity test was used to investigate the antimutagenic activity of apple juice samples against the direct acting mutagens nitroquinoline-N-oxide (NQO) and N-methyl-N'nitro-N-nitrosoguanidine (MNNG). There was a dose and heat load dependent reduction in the mutagenicity of both mutagens, indicating the presence of antimutagenic factors.

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Use of a bacterial mutagenicity assay as a rapid method for the detection of early stage of Maillard reactions in orange juices

Cited by 13 publications

References 10 publications

Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Effect of Processing, Post-Harvest Irradiation, and Production System on the Cytotoxicity and Mutagenicity of Vitis labrusca L. Juices in HTC Cells

Antimutagenic Effects of Apple Juices: Interference with Heat Load Measurement by Microbiological Methods

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