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Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents

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Food and Health: Science and Technology

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Abstract

Microbial systems present a unique potential for biological monitoring of toxic constituents in foods and other materials, as well as the environment. As indicators of toxicity, they are comprehensive, rapid and reliable. They may also provide insight into the nature of the toxicity in question, for example mutagenic and genetic activities.

This presentation will focus on the use of cell culture systems to detect and assess the genetic hazards of food constituents and other environmental pollutants. Examples of a variety of genetic events measurable through the use of cell culture systems will be presented and discussed. These include base-pair substitutions, frameshifts, deletions, and mitotic recombinations.

The use of metabolic activation systems for detection of compounds that must undergo biochemical change before exhibition of genetic activity will be considered. Principal advantages and disadvantages of these systems will be analysed.

The principles and methodology available for the use of prokaryotes and eukaryotes (whose cell nuclei respectively are not and are enclosed by membranes) as genetic assay systems will be summarised. Selected examples include reversion and forward-mutation assay systems. A recent theoretical analysis with limited experimental data will be presented, which describes how a plate diffusion assay may be used to study the stability of mutagenic chemicals.

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  1. Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    A. J. Sinskey & R. F. Gomez

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  1. A. J. Sinskey
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G. G. Birch K. J. Parker

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© 1980 Applied Science Publishers Ltd

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Sinskey, A.J., Gomez, R.F. (1980). Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents. In: Birch, G.G., Parker, K.J. (eds) Food and Health: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-8718-0_16

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  • DOI: https://doi.org/10.1007/978-94-009-8718-0_16

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