Keiji Wakabayashi

Analysis of estrogenic activity of foodstuffs and cigarette smoke condensates using a yeast estrogen screening method.

Hormone mimics present in our environment are of concern because such agents could potentially reduce fertility and increase sexual dysfunction in wildlife and increase the risk of breast and reproductive organ cancers in man. Therefore, monitoring of the levels of estrogenic compounds in environmental materials is essential in order to prevent their exposure to man and to discover potential harmful effects on human health. In the present study, we analyzed estrogenic activity in 23 foodstuffs and cigarette smoke condensate samples extracted with an organic solvent, using the yeast estrogen screening (YES) system. Three soybean-related foodstuffs (soy sauce, tofu, miso), beer, coffee and cigarette smoke condensates showed clear estrogenic activity in the YES system. HPLC fractionations followed by the YES of these YES-positive samples revealed the presence of many estrogenic compounds in cigarette smoke condensates, whereas the other samples exerted estrogenic activities in only one or two fractions. Genistein was able to be isolated as the major active principle in soy sauce, tofu and miso, its concentration in these three foodstuffs ranging from 0.1 to 394 microg/g or ml. 8-Prenylnaringenin was also isolated from beer extracts as a major compound with estrogenic activity present at 0.22-4.0 ng/ml. Estrogenic activity of 8-prenylnaringenin with YES was 10-times as high as that of genistein, although it was 100-times less than that of 17beta-estradiol. Based on our results in vitro, 10 mg miso and 10 ml beer can be calculated to have similar estrogenic activity to 1 pmole 17beta-estradiol. It is very important that the effects of genistein and 8-prenylnaringenin on human health are elucidated.

Presence of nitrosable mutagen precursors in cooked meat and fish

Broiled chicken, pork, mutton, beef and sun-dried sardine were found to yield direct-acting mutagenicity after nitrite treatment. When 50% methanol extracts of cooked foods were treated with 50 mM nitrite at pH 3 for 1 h at 37 degrees C, they induced 3800-17,900 revertants of Salmonella typhimurium TA100 and 15,000-43,600 revertants of TA98 per g. In contrast, raw meat and uncooked sun-dried sardine showed little or no mutagenicity after nitrite treatment. Treatment of broiled chicken with 0.5-3 mM nitrite, which is a physiologically feasible concentration in the human stomach under some conditions, induced direct-acting mutagenicity. When broiled chicken was treated with 1 mM nitrite at pH 3 for 1 h at 37 degrees C, its mutagenicities on TA100 and TA98 without S9 mix were 7100 and 5400 revertants/g, respectively.

The inhibitory effect of thioproline on carcinogenesis induced by n benzylmethylamine and nitrite

Thioproline, which is readily nitrosated to form nitrosothioproline, is expected to act as a nitrite scavenger. The effect of thioproline as an inhibitor of the carcinogenesis induced by N-nitroso-N-benzylmethylamine precursors was examined. Two groups of male F-344 rats were given diet containing 0.25% N-benzylmethylamine (group I) or 0.25% N-benzylmethylamine plus thioproline (0.25% until wk 17 and then 0.5%; group II). Both groups were given drinking-water containing sodium nitrite (0.1% until wk 17 and then 0.2%). The experiment was continued for 717 days. Squamous cell carcinoma of the forestomach developed in six out of seven rats in group I and in significantly fewer, two out of nine rats, in group II. The degree of invasion by the tumours was also less in group II rats, given thioproline, than in group I. Thus thioproline suppressed carcinogenesis induced by N-benzylmethylamine and nitrite, possibly by inhibiting the in vivo nitrosation of N-benzylmethylamine.