GENOTOXICITY SCREENING OF NUTMEG, OREGANO AND DARK SOY USING AMES FLUCTUATION AND SOS CHROMO TESTS
Authors:
EDWARD BABATUNDE ESAN
Publication Type: Journal article
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Abstract
ABSTRACT
Nutmeg, oregano and dark soy are among household spices which are consumed in large quantities globally. This study evaluated the mutagenic and genotoxic potential of nutmeg, oregano and dark soy using the SOS Chromotest on Escherichia coli PQ37 and the Ames Salmonella fluctuation test on Salmonella typhimurium strains TA98 and TA100. The concentrations of 0.1, 0.25, 0.5 and 1 g/ 10 mL distilled water of nutmeg and oregano, and 10, 25, 50 and 100 % dark soy were utilized for the Ames test while six concentrations of two-fold dilutions of 1g of nutmeg and oregano and 100% of dark soy were utilized for SOS Chromotest. The result of the Ames test showed mutagenicity of nutmeg and oregano but not of dark soy, while the SOS Chromotest results showed genotoxicity of nutmeg, oregano and dark soy. E. coli PQ37 system showed better sensitive than the Salmonella assay for detecting genotoxins in the tested samples. The results of this study indicated that nutmeg and oregano are genotoxic while dark soy showed genotoxicity only at low concentration. Long term exposure to these condiments can lead to bioaccumulation which might have varying degrees of genotoxic and mutagenic effects including cancer in exposed individuals.
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"GENOTOXICITY SCREENING OF NUTMEG, OREGANO AND DARK SOY USING AMES FLUCTUATION AND SOS CHROMO TESTS"
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