Possible occurrence of new mutagens with the DNA breaking activity in coffee

Kato, Tetsuta; Hiramoto, Kazuyuki; Kikugawa, Kiyomi

doi:10.1016/0027-5107(94)90163-5

Cited by 14 publications

(5 citation statements)

References 33 publications

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“…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.…”

Section: Introductionsupporting

confidence: 84%

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

Summa

McCourt

Cämmerer

et al. 2008

Molecular Nutrition Food Res

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Raw, pre-roasted and roasted Cocoa samples were separated into four different molecular weight fractions (> 30, 30-10, 10-5 and< 5 kDa) with ultrafiltration and tested for their antibacterial, mutagenic, as well as their radical-scavenging effects. Radical-scavenging effects were tested with electro paramagnetic resonance spectroscopy, anti-mutagenicity in the Salmonella microsome assay (with and without metabolic activation), and antibacterial effects by incubating the fractions with several strains of Bifidobacteria, Enterobacter and Escherichia, and observing their growth. The radical-scavenging activity and reducing substance concentrations increased, particularly in the 5-10-kDa roasted fraction. Chromaticity testing elucidated that the 10-5-kDa fraction was one of the darkest fractions. The Salmonella microsome assay showed neither mutagenic nor anti-mutagenic effects in any of the samples at any of the different concentrations applied when using TA98, TA100 and TA102. All fractions reduced the growth of pathogenic bacteria, in particular at the highest concentration of 100 microg/mL; however, the same trends were also observed for Bifidobacteria.

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Section: Introductionsupporting

confidence: 84%

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

Summa

McCourt

Cämmerer

et al. 2008

Molecular Nutrition Food Res

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“…The biological relevance of the reaction of H 2 O 2 with carbonyls has been demonstrated in several studies. For example, brewed coffee and instant coffee give strong chemiluminescence due to singlet oxygen and reactive aldehydes [ 73 ], and the mutagenicity of coffee has been partly attributed to its content of both methylglyoxal and hydrogen peroxide [ 74 ]. The mutagenicity of glyoxal in Salmonella was found to be dependent on singlet oxygen generation and that catalase or scavengers of H 2 O 2 reduced the mutagenic effect [ 75 ].…”

Section: Singlet Oxygen Formation By the Reaction Of Hydroperoxidmentioning

confidence: 99%

“…On the other hand, these phenolic substances also have prooxidant activity in that they can react with oxygen to generate superoxide anions, hydrogen peroxide, and singlet oxygen [ 31 , 52 , 53 ]. Thus, consumption of coffee or tea, which is rich in these phytochemicals, also means consumption of substantial amounts of hydrogen peroxide and perhaps singlet oxygen [ 73 , 74 ]. Nevertheless, the consumption of foods rich in such substances, such as fruits and vegetables, and even tea and coffee has mainly been associated with beneficial effects [ 170 – 172 ].…”

Section: The Influence Of Dietary Factors On the Formation And Efmentioning

confidence: 99%

Endogenous Generation of Singlet Oxygen and Ozone in Human and Animal Tissues: Mechanisms, Biological Significance, and Influence of Dietary Components

Onyango

2016

Oxidative Medicine and Cellular Longevity

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Recent studies have shown that exposing antibodies or amino acids to singlet oxygen results in the formation of ozone (or an ozone-like oxidant) and hydrogen peroxide and that human neutrophils produce both singlet oxygen and ozone during bacterial killing. There is also mounting evidence that endogenous singlet oxygen production may be a common occurrence in cells through various mechanisms. Thus, the ozone-producing combination of singlet oxygen and amino acids might be a common cellular occurrence. This paper reviews the potential pathways of formation of singlet oxygen and ozone in vivo and also proposes some new pathways for singlet oxygen formation. Physiological consequences of the endogenous formation of these oxidants in human tissues are discussed, as well as examples of how dietary factors may promote or inhibit their generation and activity.

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“…Hiramoto et al [25] found that heating glucose and amino acids at 2001C for 5 min produced compounds, which could cause DNA breaking together with generation in chemilluminescent materials of singlet oxygen. Kato et al [26] also reported that the Maillard reaction and chemilluminescent material were formed during the process of coffee brewing, which led to DNA breaking. In addition, the results of another study showed that phenolic compounds mainly contributed to the antioxidant activity of water extract of Du-zhong, and that roasted cortex extract had lower phenolic content and antioxidant activity [10] Therefore, the inhibitory effect of roasted cortex extract on DNA damage in lymphocytes induced by H 2 O 2 is lower than that of leaf extract from Du-zhong.…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effect ofEucommia ulmoides Oliv. on oxidative DNA damage in lymphocytes induced by H2O2

Yen

Hsieh

2003

Teratog. Carcinog. Mutagen.

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This study used the alkaline single cell gel electrophoresis assay (comet assay) to investigate the effect of water extracts of roasted cortex and leaves from Du-zhong on DNA damage in lymphocytes induced by H(2)O(2). The results showed that the DNA damage in human lymphocytes increased with an increase in the concentration of H(2)O(2) (0-200 micro;M), but that the water extracts from Du-zhong (0-2 g l(-1)) only slightly affected DNA damage. The inhibitory effect of leaf extract on DNA damage induced by H(2)O(2) in lymphocytes was more significant (P<0.05) than that of roasted cortex. Leaf extract showed a rather significant inhibitory effect in a concentration-dependent manner. At a concentration of 2 g l(-1), the leaf extract inhibited 37.9% DNA oxidative damage in human lymphocytes. In order to elucidate the mechanism of the leaf extract suppression effect on DNA damage induced by H(2)O(2) in lymphocytes, an experiment was divided with six groups (A-F). Group A was used to evaluate the repair ability of the leaf extract for DNA damage; Group B was employed to determine the scavenging ability on H(2)O(2); and Group C was studied to assess the ability of leaf extract to increase the defense capability. Groups D-F were negative controls and blank. The results showed that group B had the best inhibitory effect. Also, leaf extract had significant ability to scavenge H(2)O(2) in an in vitro HRP-phenol red test. Thus, it appears that H(2)O(2) scavenging potency may be the major mechanism whereby leaf extract inhibits oxidative DNA damage induced by H(2)O(2).

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Possible occurrence of new mutagens with the DNA breaking activity in coffee

Cited by 14 publications

References 33 publications

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

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

Endogenous Generation of Singlet Oxygen and Ozone in Human and Animal Tissues: Mechanisms, Biological Significance, and Influence of Dietary Components

Inhibitory effect ofEucommia ulmoides Oliv. on oxidative DNA damage in lymphocytes induced by H2O2

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