胃癌高发区庄河咸猪肉致突变性研究  

STUDY ON THE MUTAGENICITY OF EXTRACTS OF SALTY PORK FROM HIGH RISK AREA OF STOMACH CANCAR

作　　者：林慧芝[1] 袁媛[1] 高华[1] 张荫昌[1] 陈跃[2] 邓大君[2] 潘凯枫[2] 张彤[2] 

机构地区：[1]中国医科大学肿瘤研究所 [2]北京市肿瘤防治研究所

出　　处：《中国医科大学学报》1993年第1期22-25,共4页Journal of China Medical University

摘　　要：通过生物学短期试验,研究了辽宁省胃癌高发区庄河地区居民自腌咸猪肉的致突变作用。结果表明:非亚硝化的成猪肉可诱发V_(79)细胞微核率(MNR)及核细胞率(MNCR)作用;但不能诱发V_(79)细胞DNA程序外合成(UDS),进一步分析亚硝化咸肉中仅有微量N—亚硝酰胺,但无致S.Typhirnurum TA_(100)The mutagenicity of salty pork (SP) sample from Zhuanghe, a high gastric cancer area in Nouth China was investigated with the biologic short- term tests. The results indicated that extract of SP did not mark mutagenic toward S. Lyphinecrium TA_(100), the non nitrosated SP induced microncilleus (MN) in V_(79) cell, Lut nitrosation SP did not increase. A little of N-nitrosamides were only foundin nitrosated SP.

关 键 词：胃肿瘤 癌 突变 

分 类 号：R735.2[医药卫生—肿瘤]