The objective of this study was to determine the changes in mutagenicity caused by heterocyclic amines (HCAs), nitrite, and N-nitrosodiethylamine (NDEA) in pork patties during in vitro human digestion. The mutagenicity was higher in raw pork patties containing HCAs than in those containing nitrite or NDEA. In cooked pork patties too, the mutagenicity was higher in HCA-containing patties than that in nitrite- or NDEA-containing patties, both before and after in vitro human digestion. However, the mutagenicity of all pork patties decreased after in vitro digestion. In particular, their mutagenicity was drastically reduced during simulated large intestine digestion with enterobacteria, i.e., Escherichia coli and/or Lactobacillus sakei. These results indicate that high amounts of HCAs in pork patties show higher mutagenicity than nitrite and NDEA, although the mutagenicity decreases after in vitro human digestion.

这项研究的目的是确定在人体体外消化过程中，猪肉中的杂环胺（HCA），亚硝酸盐和N-亚硝基二乙胺（NDEA）引起的致突变性变化。含有HCA的生猪肉肉饼的诱变性高于含有亚硝酸盐或NDEA的生猪肉肉饼的诱变性。在人体消化之前和之后，在煮熟的猪肉肉饼中，含HCA的肉饼的诱变性也比含亚硝酸盐或NDEA的肉饼的诱变性高。但是，体外消化后，所有猪肉肉饼的致突变性均降低。特别是，在用肠杆菌即大肠杆菌进行的大肠模拟消化过程中，其致突变性大大降低了。和/或日本乳杆菌。这些结果表明，尽管人体体外消化后诱变性降低，但猪肉馅饼中大量的HCA却显示出比亚硝酸盐和NDEA高的致突变性。