大蒜对酱油致突变的抑制作用  

The Inhibitory Effect of Garlic on Mutagenicity Induced by Soy Sauce

作　　者：陈少华[1] 刘凌冰[1] 洪振丰[1] 林丽 

机构地区：[1]福建医学院生物学教研室

出　　处：《福建医学院学报》1992年第3期201-204,共4页

摘　　要：以骨髓嗜多染红细胞微核、染色体畸变和姊妹染色单体交换3个细胞遗传学指标检测酱油的致突变作用。结果表明,酱油能诱发小鼠骨髓细胞3个指标发生率增高,与对照组比较,差异有高度显著性(P<0.01)。以大蒜匀浆滤液对小鼠进行灌胃处理,能有效地抑制酱油的致突变作用(P<0.05)。In this paper, we examined the mutagenicity induced by soy sauce with three cytogenetics indexes of micronucleus frequency in mouse bone marrow polychromatophilic erythroblasts, chromosome aberra- tion frequency and sister chromatid exchange frequency. The results showed that feeding the mice with soy sauce could induce the increase of frequencies of the three indexes.Compared with the control group, the three indexes of experimental groups were significantly different (P<0.01). After the garlic juice intragastric administration to the mouse, the mutagenicity induced by soy sauce could be inhibited effectively, the difference being significant (P<0.05).

关 键 词：酱油 大蒜 染色体 畸变 DSCE 

分 类 号：R282.710.5[医药卫生—中药学]