胃癌高发区食品:鱼露的Salmonella突变作用研究  

THE SALMONELLA MUTAGENICITY OF FISH SAUCE FROM GASTRIC CANCER HIGH--RISK AREA

作　　者：邓大君[1] 张汝黻[1] 金山 

机构地区：[1]北京市肿瘤防治研究所

出　　处：《肿瘤》1989年第6期251-253,共3页Tumor

摘　　要：福建长乐县的漳港乡男性胃癌标化死亡率高达113.20/10~5,当地居民具有较高的NO_3^-和N0_2^-暴露水平。胃液中NO_2^-浓度升高可为N-亚硝基化合物在胃内合成提供有利条件。这类化合物,特别是N-亚硝酰胺,可能是人类胃癌的主要病因之一。有报道胃癌高发的日本居民常吃的海鱼亚硝化后,具有明显的致突变作用并可诱发大鼠胃腺癌。鱼露是长乐县居民的传统调味品。Fish sauce (FS) is a kind of traditional seasoning used daily (about 30ml percapita) by residen-ts of Chang-Le County, a high gastric cancer mortality area inFu-jian Province in southeast China. It may contain nitrosable amino compounds,one of the precursors of carcinogenie N-nitroso compounds, for it is made fromsmall sea fishs after long term fermentation. Its mutagenicity was examined bySalmonella typhimurium test (Ames test). The results showed that the mutagenicitywas not observed in the extract of FS with ethyl acetate, but after nitrosation WithNaNO_2 the FS extract demonstrated direct mutagenic activity in TA100 and the dosoresponse relationship was obtained. This indicated that FS contains the nitrosabloamino compounds and their nitrosated products are direct mutagens. The highest muta-genicity of FS extract can be seen with 4000 ppm NaNO_2 treated at pH 1-2, the acidiccondition of human gastric juice. It is known that the local residents have high lotve 19of exposure to NO_3^- and NO_2^-·Therefore, eating FS may result in the formation ofdirect mutagenic N-nitroso compounds in vivo and might be one of the contributingfactors for the cause of gastric cancer in that area.

关 键 词：胃肿瘤 鱼露 致突变 

分 类 号：R735.2[医药卫生—肿瘤]