Utjecaj fermentiranoga soka cikle na kemijski induciranu mutaciju sojeva Salmonella typhimurium TA98 i TA100

摘要

The ability of fresh and fermented beetroot juice to limit chemical mutations has been studied using the Ames test and the strains of Salmonella typhimurium TA98 and TA100. Beetroot juice was fermented in either spontaneous or controlled fermentation, with the use of selected cultures of lactic acid bacteria, three Lactobacillus paracasei strains designated as 0916, 0920, 0923, and one Lactobacillus brevis strain 0944. N-methyl-N’-nitro-N-nitrosoguanidine (MNNG) was used as a standard mutagen for the induction of His+ revertants in mutations of Salmonella typhimurium TA98 and TA100. The ability to reduce mutations was studied using the Ames test and the doses of beetroot juice of 0.5, 1.0, 2.0, 5.0 and 10.0 mL per plate. The study showed that the fermented beetroot juice (10 µL/plate) reduced the level of MNNG-induced mutations by 64 % in Salmonella typhimurium TA98 and by 65 % in Salmonella typhimurium TA100. The beetroot juice obtained by spontaneous fermentation retained only 24–25 % of initial antimutagenic activity (in Salmonella strain and at the highest tested dose of the juice, i.e. 10 µL/plate). The doses of 10 µL/plate of the beetroot juice fermented by three L. paracasei cultures (0916, 0920 and 0923) decreased the intensity of mutations induced by MNNG by 61, 50 and 56 % in Salmonella typhimurium TA98 and by 65, 56 and 49 % in Salmonella typhimurium TA100, respectively. The juice (10 µL/plate) fermented by L. brevis 0944 strain reduced the number of mutations by 58 % in Salmonella typhimurium TA98 and by 55 % in Salmonella typhimurium TA100. Thus, the controlled lactic acid fermentation of beetroot juice conducted by selected Lactobacillus strains maintains its antimutagenic activity.