In-vitro comparative studies : Three techniques for comparing the mutagenicity, genotoxicity of irradiated and processed food

Author(s): Serag El Dien Ahmed Farag, Dalal H.Alkhalifah

The present investigation was performed by three techniques for comparing toxicity in treated food resulted after irradiation with food processing. The extract of the inhibited sprouts potatoes (EISP) was used, the first wasAmes test using Salmonella/reversion assay in two strains of S. typhimurium namely TA98 and TA100, second was chromosomal aberrations (CA)techniques.Besides using samples ofEISP after irradiation at lowdose (0.01kGy)-the applied recommended dose on commercial scalethrough boiling or freezing. Whereas,another samples of food as coffee beans were used for genotoxicity test in the last one after irradiation (5.0 and 10.0kGy) or roasting (200 0C) for short (10 min.)or long time (20 min). The obtained results of Ames test showed slight mutagenic agent, for all the tested irradiate samples. Only ethyl alcohol extract (EAE) showed high significant values, whereas, whole sprouts or residue has less values approximately. Using EAE recorded high significant values as 93,115,120 ìg/plate by using 0.01,1.0 and 10.0 kGy at TA 98 respectively. Whereas, using TA100 recorded 92,115.0,124.0 ìg/plate by using 0.01,1.0 and 10.0 kGy respectively. A significant linear dose-response relationship was resulted with correlation coefficient R2 were resulted after using different doses which use for decontamination in food. These values were in proportion to irradiation dose and fortunately CA, whereby check (EISP) at low dose (0.01 kGy),with different concentration of EAE (1.0, 0.5,0.05 and 0.005%), different types of CA.All these types showed percent of CA which proportion with EAE (%)of irradiated samples at 0.01 kGy. These toxic compounds were more affected markedly by storage freezing or genotoxicity test results markedly higher values in roasted samples at 200 0Ceither at short time 10min.(light coffee) or long time 20min.(dark coffee), recorded high values of genotoxicity (BN/MN). Whereas, irradiation caused less values. Finally, there are toxic compounds resulted after irradiation process in the inhibited cells even at low doses but the mutagenicity were less at the applied dose and less than resulted from processed foods. Furthermore, safety food studies are needed.

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