Suppression effect of plant origin lactic acid bacteria on urinary and fecal mutagenicity arising from eating burned beef (antimutagenicity of plant origin lactic acid bacteria part III)

Abstract

The effect of plant origin lactic acid bacteria on antimutagenicity for humans was tested. Mutagenicity of urine during 24 hours and of feces during 10 days for 4 healthy adults (men non-smoking) were measured when burned beef administration. Then fermented milk prepared with Lactobacillus casei subsp. casei 327 which was isolated from rice, burned beef and milk were administered to 8 healthy adults (men non-smoking) and mutagenicity was measured. Mutagen in urine and feces was extracted using blue rayon method. Mutagenicity was analysed with the Ames test, using Salmonella typhimurium TA98 (with S9 mix). Six hours after eating burned beef, mutagenicity extracted from urine increased, then returned to the original level. Fecal mutagenicity increased after 1 day, then returned to the original level after about 4 days. When eating burned beef and fermented milk, urinary and fecal mutagenicity were almost the same as the original level and the mutagenicity significantly lowered compared to when burned beef was administered. When eating burned beef and drinking milk, urinary and fecal mutagenicity increased as it did when burned beef was administered alone. The number of Lactobacillus strain bacteria in feces significantly increased when fermented milk was administered. These results suggest that administering L. casei subsp. casei 327 suppresses urinary and fecal mutagenicity arising from eating burned beef.