Effects of vegetable juice on mutagenicity in extracts from roasted beef.

Abstract

Ground lean meat of beef was roasted at 230.degree. C in the gas oven, and the mutagenic potentialities of the resulted compounds extracted into water fraction were investigated using the Salmonella typhimurium TA98 system. The antimutagenicity of vegetable juice freshly prepared was measured. The results obtained are as follows: 1) The mutagenic potentiality of the water-soluble fraction of roasted beef was increased in parallel to the duration of treatment at 230.degree. C, and the mutagenic activity of that from the beef roasted for 30 minutes increased tenfold compared with that from raw beef. 2) All of six kinds of fresh vegetable juice examined in the present study suppressed the mutagenic activities present in the extract from the roasted beef. The rates of suppression were 88.5% in the case of parsley, 81.6% in green perilla, 79.8% in Chinese chive, 66.8% in leaf lettuce, 41.7% in carrot and 10.7% in Japanese radish.