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Binding activity of Natto (a fermented food) and Bacillus natto isolates to mutagenic-carcinogenic heterocyclic amines

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The fermented food, whole meal Natto, viscous polymeric material from Natto, Natto bean, cooked soya bean, and 28 bacterial isolates from Natto were studied for their binding capacity to foodborne mutagenic-carcinogenic heterocyclic amines. The mutagenic heterocyclic amines used were Trp-P-1 (3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole); Trp-P-2 (3-amino-1-methyl-5H-pyrido(4,3-b)indole); Glu-P-1 (2-amino-6-methyldipyrido(1,2-a:3'2'-d)imidazole); PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine); IQ (2-amino-3-methylimidazo(4,5-f)quinoline); MeIQ (2-amino-3,4-dimethylimidazo(4,5-f)quinoxaline); MeIQx (2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline); and MeAαC (2-amino-3-methyl-9H-pyrido(2,3)indole). The lyophilized Natto and other fractions of Natto exhibited high binding activity towards Trp-P-1, Trp-P-2, PhIP, and MeAαC, while Glu-P-1, IQ, and MeIQ were not effectively bound. The binding capacity of bacterial isolates (Bacillus natto) were isolate-mutagen dependent. Heat treated lyophilized cells, cell wall, and cytoplasmic contents of the bacterial isolate with the highest binding capacity were analyzed for their ability to bind different heterocyclic amines. The results indicate the importance of the cell wall in binding to heterocyclic amines, whereas the cytoplasmic contents were less effective. Heat-treated cells were not much different from that of viable cells in their binding. The impact of different factors, such as pH, incubation time, metal ions, different concentrations of sodium chloride and alcohol, various enzymes, and acetylation of mutagens on binding of Trp-P-1 and IQ, were discussed. The significance of the present results is also discussed from the viewpoint that Natto, a fermented food, is able to scavenge dietary mutagenic heterocyclic amines through binding.Key words: fermented food, mutagens, heterocyclic amines, Natto, binding.

Une nourriture fermentée, le repas complet Natto, des polymères visqueux extraits du Natto, de la fève Natto, de la fève soja cuite et 28 souches bactériennes isolées du Natto ont été utilisés pour vérifier leur capacité de liaison de différentes amines hétérocycliques mutagènes-carcinogènes présentes dans la nourriture. Dans cette étude, les amines hétérocycliques utilisées ont été: Trp-P-1 (3-amino-1,4-diméthyl-5H-pyrido(4,3-b)indole); Trp-P-2 (3-amino-1-méthyl-5H-pyrido(4,3-b)indole); Glu-P-1 (2-amino-6-méthyldipyrido (1,2-a:3'2'-d)imidazole); PhIP (2-amino-1-méthyl-6-phénylimidazo(4,5-b)pyridine); IQ (2-amino-3-méthylimidazo(4,5-f)quinoline); MeIQ (2-amino-3,4-diméthylimidazoÿ(4,5-f)quinoxaline); MeIQx (2-amino-3,8-diméthylimidazo(4,5-f)quinoxaline) et MeAαC (2-amino-3-méthyl-9H-pyrido(2,3)indole). Le Natto lyophylisé et d'autres fractions du Natto ont montré une capacité de liaison élevée envers Trp-P-1, Trp-P-2, PhIP et MeAαC, mais elles ne fixaient pas efficacement Glu-P-1, IQ et MeIQ. Les isolats bactériens (Bacillus natto) avaient une capacité de liaison qui dépendait du mutagène de l'isolat. Des cellules lyophilisées traitées à la chaleur, le contenu de la paroi cellulaire et du cytoplasme de l'isolat bactérien démontrant la capacité de liaison la plus élevée ont été analysés pour mesurer leur capacité à lier diverses amines hétérocycliques. Les résultats confirment le rôle important de la paroi cellulaire dans la liaison des amines hétérocycliques, mais le contenu cytoplasmique était moins efficace. En ce qui a trait à la liaison, les cellules traitées à la chaleur n'étaient pas tellement différentes des cellules viables. Nous discutons de l'impact de différents paramètres comme le pH, le temps d'incubation, la présence d'ions métalliques, les diverses concentrations de chlorure de sodium et d'alcool, de certaines enzymes et de l'acétylation des mutagènes sur la liaison de Trp-P-1 et IQ. L'interprétation des résultats obtenus est aussi faite dans la perspective que cette nourriture fermentée Natto est capable par liaison d'annuler ces amines hétérocycliques mutagènes alimentaires.Mots clés : nourriture

Keywords: Natto; amines hétérocycliques; binding; fermented food; heterocyclic amines; liaison; mutagens; mutagènes; nourriture fermentée

Document Type: Research Article

Publication date: October 1, 2001

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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