The mutagenicity of edible mushrooms in a histidine-independent bacterial test system

Abstract

In mutagenicity screening of 40 edible mushroom species, special attention was paid to the selection of the test system, since complex mixtures such as mushroom extracts may interfere with the genetic endpoint of the assay. This paper shows that the weak mutagenicity of some mushrooms in the Ames test, as reported by several authors, is actually an artefact due to the presence of free histidine in the mushroom extracts, which apparently increases the reversion of bacteria from histidine auxotrophy to prototrophy. To avoid amino-acid interaction, a combination of the forward mutation assay to 8-azaguanine resistance in Salmonella typhimurium TM677 and a liquid test was used. Out of 35 wild and commercially grown mushrooms tested, 13 species exhibited mutagenic activity. In the case of the five samples of dried mushrooms, weak mutagenicity could be detected for Auricularia sp. The presence of microsomal enzymes (S-9) reduced the mutagenic effects of all the mushrooms, with the exception of Agaricus abruptibulbus and Cantharellus cibarius, where metabolic activation enhanced the mutagenic activity.