Abstract
Instant coffee and fresh-brew coffee gave comparable results when tested in the Ames Salmonella mutagenicity test system. At maximal concentrations of 25–30 mg/plate, both coffees induced an effect only in the Salmonella typhimurium strain TA100 without S-9 mix, and this effect was only weak (a doubling of the spontaneous mutation rate). The effect was completely abolished in the presence of the microsomal fraction, S-9 mix, and further studies provided evidence that metabolic deactivation was the mechanism involved. Several factors of possible relevance to the findings, such as caffeine level, histidine content, autoclaving and pH, were investigated, but none significantly influenced the results obtained with the Salmonella test system. However, the bactericidal effects and ‘mutagenicity’ of the coffees were closely related and a ‘false-positive’ effect due to bactericidal interaction cannot be totally excluded.
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