Browse > Article
http://dx.doi.org/10.3746/jkfn.2004.33.7.1192

Genotoxicological Safety of Gamma-Irradiated Salted and Fermented Anchovy Sauce  

육홍선 (충남대학교 식품영양학과)
차보숙 (수원여자대학 식품과학)
김동호 (한국원자력연구소 방사선식품ㆍ생명공학연구)
이주운 (한국원자력연구소 방사선식품ㆍ생명공학연구)
변명우 (한국원자력연구소 방사선식품ㆍ생명공학연구팀)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.7, 2004 , pp. 1192-1200 More about this Journal
Abstract
Gamma irradiations at 5 or 10 kGy were applied to salted and fermented anchovy sauce, for improving the hygiene Quality and evaluating the genotoxicological safety. In vitro genotoxicological safety of irradiated sauces was evaluated by Salmonella Typhimurium (TA98, TA100, TAI535 and TAI537) and E. coli WP2 uvrA, reversion assay, SOS chromotest (Escherichia coli PQ37), and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence or presence of an exogenous metabolizing system (S9 mix). The gamma-irradiated samples were not significantly different from nonirradiated-control for three in vitro tests (p＜0.05). ：In vivo micronucleus test using ICR mice (male) was not significantly different from the control at p＜0.05. The salted and fermented anchovy sauce exposed to 5 or 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test upto 50,000 $\mu$g/plate, respectively. The results indicated that 5 or 10 kGy gamma-irradiated salted and fermented anchovy sauces did not show any mutagenicity.
Keywords
salted and fermented anchovy sauce; gamma irradiation; Ames test; SOS chromotest; chromosome aberration test; micronucleus test;
Citations & Related Records
연도 인용수 순위
  • Reference
1 JEMS-MMS. 1988. Atlas of chromosome aberration by chemicals, Japanese environmental mutagen society-mammalian mutagenicity study group. Tokyo, Japan.
2 Kim YM. 1996. Processing technique and quality control of fermented seafood. Bulletin of Food Technology 9: 65-86.
3 Choi YJ, Kim IS, Cho YJ, Seo DH, Lee TG, Park YB, Park JW. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various protease. J Korean Fish Soc 32: 488-494.
4 Oh KS. 1999. Quality characteristics of salt-fermented anchovy sauce and sandlance sauce. J Korean Fish Soc 32: 252-255.   과학기술학회마을
5 Byun MW. 1994. Application of irradiation techniques to food industry. Radioisotope News 9: 32-37.
6 Roberts T, Unnevehr L. 1994. New approaches to regulating food safety. Food Rev 17: 2-8.
7 Kim JH, Ahn HJ, Kim JO, Ryu GH, Yook HS, Lee YN, Byun MW. 2000. Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation. J Korean Soc Food Sci Nutr 29: 1035-1041.   과학기술학회마을
8 Codex Alimentarius Commission. 1984. Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods. CAC/VOL. XV, FAO, Rome.
9 WHO. 1992. Global health situation and projections estimates. World Health Organization, Geneva.
10 NIER. 1998. A law no. 1998-41 of NIER.
11 Schmid W. 1975. The micronucleus test. Mutat Res 31: 9-15.   DOI
12 WHO. 1992. Review of the safety and nutritional adequacy of irradiated food. WHO/HPP/FOS/92.2.
13 Maron DM, Ames BN. 1983. Revised methods for the Salmonella mutagenicity test. Mutat Res 113: 173-215.   DOI
14 Quillardet P, Hofnung M. 1985. The SOS Chromotest, a colorimetric bacterial assay for genotoxins: procedures. Mutat Res 147: 65-78.   DOI   ScienceOn
15 Ishidate M Jr, Sofuni T, Yoshikawa K. 1981. Chromosomal aberration tests in vitro as a primary screening tool for environmental mutagens and /or carcinogens. GANN Monograph on Cancer Res 27: 95-107.
16 Dean BJ, Danford N. 1984. Assays for the detection of chemically-induced chromosome damage in cultured mammalian cells. In Mutagenicity testing - a practical approach. Venitt S, Parry JM, eds. IRL Limited, Oxford, England. p 187-232.
17 Heddle JA, Stuart E, Salamone MF. 1984. The bone marrow micronucleus test. In Handbook of mutagenicity test procedures. 2nd ed. Kilbey BJ, Legator M, Nichols W, Ramel C, eds. Elsevier Science Publishers, BV. p 441-457.
18 KFDA. 1998. A law no. 1998-17 of KFDA.
19 KFDA. 1999. A law no. 1999-61 of KFDA.
20 Lovell DP, Anderson D, Albanese R, Amphlett GE, Clare G, Ferguson R, Richold M, Papworth DG, Savage JRK. 1989. Statistical analysis on in vivo cytogenetic assays. In Statistical evaluation of mutagenicity test data. Kirkland DJ, ed. Cambridge University Press, Cambridge, UK. p 184-232.
21 Kang IJ, Kwak HJ, Lee BH, Kim KH, Byun MW, Yook HS. 1998. Genotoxicological and acute toxicological safeties of gamma irradiated beef. J Korean Soc Food Sci Nutr 30: 775-780.   과학기술학회마을
22 SAS Institute. 1989. SAS/STAT User's Guide. Version 6, 4th ed. Cary, NC, USA. Vol 1.
23 SAS Institute. 1989. SAS/STAT User's Guide. Version 6, 4th ed. Cary, NC, USA. Vol 2.
24 Mittler S. 1979. Failure of irradiated beef and ham to induce genetic aberrations in drosophila. Int J Radiation Biology 35: 583-588.   DOI
25 Jo SK, Yook HS, Byun MW. 1997. Genotoxicological safety of the amma-irradiated Korean red ginseng in vitro. J Korean Soc Food Sci Nutr 26: 958-964.
26 Yook HS, Kim DH, Lee JW, Cha BS, Byun MW. 2001. Toxicological safety of gamma-irradiated Korean soybean fermentation foods by SOS chromotest. J Food Hyg Safety 16: 133-138.   과학기술학회마을
27 Lee HJ, Kang KW, Yook HS. 2001. In vitro genotoxicological safety of fresh vegetable-extract juice by gamma irradiation. J Korean Soc Food Sci Nutr 30: 1227-1236.   과학기술학회마을
28 Ha KW, Jung HK, Oh HY, Heo OS, Sohn SJ, Han ES, Jung SC, Choi BY, Kim YM, Kim PS, Moon HH. 1994. Studies on the genotoxicity of the gamma-irradiated Panax Ginseng Radix in vitro and in vivo. J Food Hyg Safety 9: 67-74.   과학기술학회마을
29 Park YH, Chang DS, Kim ST. 1997. Seafood processing. 2nd ed. Hyung Seol Publisher, Seoul. p 771-788.
30 WHO. 1981. Wholesomeness of irradiated food. Report of a Joint FAO/IAEA/WHO Expert Committee. Tech. Rep. 651. World Health Org., Geneva.
31 ICGFI. 1994. Summary report, Eleventh Meeting of the International Consultative Group on Food Irradiation. 2-4 Nov. 1994, FAO/IAEA/WHO.