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Assessment of the mutagenic and genotoxic potential of indomie noodle seasoning using bacterial (Salmonella) reverse mutation and SOS Chromo tests

Authors: SHOKUNBI Olutayo

Publication Type: Journal article

Journal: Journal Of Innovative Biology

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Abstract

Indomie noodles are consumed in large quantities worldwide. There is a public health concern about the possible mutagenic and genotoxic effects the seasoning might have on the consumers, especially on children of different developmental stages. In this study, an evaluation of the genotoxic and mutagenic potential of indomie noodle’s seasoning was carried out using Save Our Soul (SOS) chromotest on Escherichia coli PQ37 and the Ames Salmonella fluctuation test on Salmonella typhimurium strains TA98 and TA100 without metabolic activation. The seasoning was subjected to Ames test at concentrations of 0.005, 0.0175, 0.035 and 0.065 g/mL (v/v, seasoning/ dimethyl sulfoxide); and SOS Chromotest at concentrations of 0.065, 0.0325, 0.01625, 0.008125, 0.0040625 and 0.0020313 g/mL (v/v, seasoning/dimethyl sulfoxide) according to standard procedures. The result of the Ames test showed mutagenicity of the indomie seasoning in both strains utilized. However, the TA100 strain was more responsive in terms of mutagenic index in the absence of metabolic activation. The SOS Chromotest result showed the genotoxicity of indomie noodle’s seasoning. Nevertheless, the E. coli PQ37 system of the SOS Chromotest was slightly more sensitive than the Salmonella assay for detecting genotoxins. The study showed that indomie noodle’s seasoning is genotoxic and mutagenic in in vitro assays and should be consumed with caution.

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SHOKUNBI,O. . (2014). Assessment of the mutagenic and genotoxic potential of indomie noodle seasoning using bacterial (Salmonella) reverse mutation and SOS Chromo tests, 1 (), 210-210.

SHOKUNBI,O. . "Assessment of the mutagenic and genotoxic potential of indomie noodle seasoning using bacterial (Salmonella) reverse mutation and SOS Chromo tests" 1, no (), (2014): 210-210.

SHOKUNBI,O. and . (2014). Assessment of the mutagenic and genotoxic potential of indomie noodle seasoning using bacterial (Salmonella) reverse mutation and SOS Chromo tests, 1 (), pp210-210.

SHOKUNBIO, . Assessment of the mutagenic and genotoxic potential of indomie noodle seasoning using bacterial (Salmonella) reverse mutation and SOS Chromo tests. 2014, 1 ():210-210.

SHOKUNBI,Olutayo , . "Assessment of the mutagenic and genotoxic potential of indomie noodle seasoning using bacterial (Salmonella) reverse mutation and SOS Chromo tests", 1 . (2014) : 210-210.

S.Olutayo , "Assessment of the mutagenic and genotoxic potential of indomie noodle seasoning using bacterial (Salmonella) reverse mutation and SOS Chromo tests" vol.1, no., pp. 210-210, 2014.

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