3种维生素对亚硝酸钠致蚕豆根尖细胞微核效应的影响  

Effect of Vitamin on Nitrite-induced Micronucleus of Vicia faba Root Tip Cells

作　　者：赵昕[1] 胡英考[1] 蔡民华[1] 胡晓菊[1] 李雅轩[1] 

机构地区：[1]首都师范大学生命科学学院,北京100048

出　　处：《食品科学》2010年第5期240-243,共4页Food Science

摘　　要：利用蚕豆根尖微核技术研究3种维生素对细胞分裂的影响以及对亚硝酸钠致微核效应的拮抗作用。统计分析表明,适当质量分数的VC、核黄素、烟酸都能显著降低NaNO2引起的蚕豆根尖细胞微核率,能够很好地对NaNO2的致畸效应起到拮抗作用。同时也发现当维生素质量分数过高时也会提高细胞的微核率,对细胞有损伤作用。结论:适量维生素可拮抗有毒物质亚硝钠对蚕豆根尖正常细胞的破坏作用。Nitrite has been widely used as the preservative at the low dosage in foods. However, it also exhibits obvious teratogenic and carcinogenic effects. In this study, the micronucleus technique of Vicia faba root tips was used to investigate the effects of three kinds of vitamin on cell division and nitrite-induced micronucleus appearing. Results indicated that vitamin C, riboflavin and niacin at the appropriate amount could all obviously reduce the micronucleus rate and exhibited an excellent antagonistic effect on nitrite-induced carcinogenesis. Meanwhile, excessive vitamin concentration could also result in the improvement of micronucleus frequency and destroy root tip cells. Therefore, vitamin at appropriate amount can inhibit the damage of cells due to nitrite, which suggests that it is necessary for us paying attention to the dosage during the intake of vitamin supplements.

关 键 词：蚕豆 微核率 维生素 NaNO2 SPSS 

分 类 号：Q319.2[生物学—遗传学]