STUDY ON THE MUTAGENECITY OF INDUSTRIAL AND TRADITIONAL BREADS PRODUCED IN IRAN BY AMES ASSAY

Authors

  • Haddad, Khodaparast, M. H. and Moazzami, Ataollah,

Abstract

In this study the Dichloromethane (DCM) extracts of three samples comprising
traditional and industrial breads (Sangak, Taftoon and Lebanese) produced by direct
flame in Mashhad-Iran were studied by Salmonella-microsomal assay (Ames test) to
determine the mutagenic effect of compounds generated during baking process. The
study indicated that the compounds extracted from breads had mutagenic effect on
TA98 and TA100 strains of Salmonella typhimorium. The mutagenecity onTA98
was more than TA100 and the mutagenic effect of Lebanese extract was more
conspicuous than Sangak and Taftoon.

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Published

2021-03-28

How to Cite

Haddad, Khodaparast, M. H. and Moazzami, Ataollah,. (2021). STUDY ON THE MUTAGENECITY OF INDUSTRIAL AND TRADITIONAL BREADS PRODUCED IN IRAN BY AMES ASSAY. Pakistan Journal of Biotechnology, 5((1-2), 119–122. Retrieved from https://pjbt.org/index.php/pjbt/article/view/223

Issue

Vol. 5 No. (1-2) (2008): Pak. J. Biotechnology

Section

Research Articles