Antimutagenic effect of honeys against Trp-p-1
X. H. WANG and N. J. Engeseth. Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 259 ERML, 1201 W. Gregory, Urbana, IL 61801
Honey has been used since ancient times as a flavorful sweetener and for its therapeutic and medicinal effects. Recently, consumer's demand for natural, healthy products has driven renewed interest in health benefits of honey. The commonly encountered cooked food mutagen, Trp-p-1, has been shown to be mutagenic in bacteria and carcinogenic in experimental animals. It is important to identify dietary factors that will modify these deleterious effects. Previous research demonstrated the antioxidant capacity of honey. Antioxidants often display antimutagenic activity; little is known about the potential antimutagenic effects of honey. Our overall objective was to test the antimutagenic activity of honeys from different floral sources against Trp-p-1 and to compare their antimutagenic activity to that of a sugar analogue. The antimutagenic effect of honeys and suitable sugar analogue, towards Trp-p-1, was evaluated via the Ames assay using Salmonella typhimurium TA98. Seven processed honeys were evaluated. All honeys tested showed significant inhibitory effects on the mutagenicity of Trp-p-1, although there was not a linear correlation between percentage inhibition and honey concentration. Buckwheat honey and soy honey showed the highest inhibitory effect at 1mg/ml, with 52.1% and 49.2% inhibition respectively. Increasing concentrations demonstrated slightly lower antimutagenicity in both honeys. Tupelo honey demonstrated the greatest inhibition (48.9%) at 10mg/ml. Clover, fireweed, acacia and Hawaiian Christmas berry, honeys exhibited highest inhibition (ranging from 45% to 65%) at 20mg/ml. A sugar analogue demonstrated a similar pattern of inhibition as honey, with the highest inhibition (59%) at 10mg/ml, prompting further analysis of individual sugars. The antimutagenic effect of tested honeys appeared due, at least in part, to the sugar components as opposed to the antioxidant phenolics. Characterization of the honeys helps in understanding their antimutagenic behavior and hence promotes their use as a natural food ingredient and as a potential source of antimutagens in the diet.
Session 61D, Nutraceuticals & Functional Foods II