Antimutagenic activity of browning reaction products

The Salmonella typhimurium assay was used to determine the antimutagenic effect of products of 2 non-enzymatic browning reactions obtained by heating a lysine-fructose mixture at 121 degrees C for 1 h and by carmelizing D-sucrose at 180 degrees C for 1.5 h. The antimutagenic effect was tested by exposing strain TA1535 in suspension to N-methyl-N' -nitro-N-Nitrosoguanidine (MNNG) in the presence of the browning reaction products. In the case of aflatoxin B1, strain TA98 was used and the browning reaction products were added to the precarcinogen and an S9 mixture. The mutagenic activity of both carcinogens was significantly suppressed by the browning reaction products.