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Mutagens in coffee and tea.

M Nagao, Y Takahashi, H Yamanaka

    Mutation Research
    |October 1, 1979
    PubMed
    Summary
    This summary is machine-generated.

    Common beverages like coffee and tea contain mutagenic substances that can harm bacteria. These mutagens are present even in decaffeinated coffee and are detected using Salmonella typhimurium mutagenicity testing.

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    Area of Science:

    • Toxicology
    • Microbiology
    • Food Science

    Background:

    • Beverages such as coffee and tea are widely consumed globally.
    • Previous research has indicated potential mutagenic properties in various food products.

    Purpose of the Study:

    • To investigate the mutagenicity of coffee and tea using bacterial assays.
    • To determine the impact of preparation methods and additives on mutagenicity.

    Main Methods:

    • Bacterial reverse mutation assay (Ames test) using Salmonella typhimurium strains TA100 and TA98.
    • Testing was performed with and without mammalian microsomal enzymes (S9 mix).
    • Enzymatic treatment with glycosidase (hesperidinase) was applied to tea samples.

    Main Results:

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    • Coffee, including instant and decaffeinated varieties, demonstrated mutagenicity towards Salmonella typhimurium TA100 without S9 mix.
    • Black tea, green tea, and Japanese roasted tea were mutagenic to TA100 without S9 mix.
    • Black and green tea showed mutagenicity towards TA98 after enzymatic treatment with hesperidinase in the presence of S9 mix.

    Conclusions:

    • Coffee and tea contain compounds that are mutagenic to bacteria, particularly without metabolic activation.
    • The mutagenicity of these beverages is influenced by preparation and enzymatic activity.
    • Further research is needed to identify specific mutagens and assess human health implications.