Mutagenicity of Hydrolyzed Proteins

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  • HAYASHI Tetsuhito
    Department of Food Science and Technology, Tokyo University of Fisheries
  • REN Huifeng
    Department of Food Science and Technology, Tokyo University of Fisheries Heilongjiang Commercial College
  • TAGUCHI Seiji
    Department of Food Science and Technology, Tokyo University of Fisheries
  • GOTO Sumio
    Department of Community Environmental Science, National Institute of Public Health
  • ENDO Hideaki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • WATANABE Etsuo
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • 酸加水分解エキスの変異原性
  • サン カスイ ブンカイ エキス ノ ヘンイゲンセイ

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Abstract

The presence of 3-chloro-1, 2-propanediol (MCP) in hydrolyzed proteins (HPs) was reported, due to the reaction of excessive hydrochloric acid in the system with glycerine derived from neutral fat triglyceride. Since MCP induced immobility of rat sperm and showed mutagenicity against some bacterial test strains, its concentration should be kept as low as possible. Here we report the distribution of MCP in HPs commercially available during 1990-91. The mutagenicity of MCP in these HPs was below the detection limit of the microbiological assay system we employed. Owing to efforts made by manufacturers, no MCP is detectable in HPs currently manufactured in Japan. However, microbiological mutagenic studies indicated that weak, but significant, mutagenicity still exists in some HPs.

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