Variety-based variation in the antimutagenic potential of various vegetables and lack of its correlation with their antioxidant capacity

Abstract

As mutation causes many life-threatening diseases including cancer, a diet enriched with specific vegetables having potential to reduce mutagenesis possesses immense significance. In this study, 41 commonly used vegetables from diverse botanical taxa were evaluated and compared for their relative antimutagenic potential using standard assays [Escherichia coli RNA polymerase β (rpoB)-based Rif^S → Rif^R assay and Ames test] against known mutagens (UV, gamma radiation, 4-nitroquinoline-N-oxide and ethylmethanesulphonate). Significant differences in antimutagenicity were observed even among the cultivars within the same species, as well as at other phylogenetic levels such as genus or family. The effect of cooking in terms of boiling (aquathermal treatment), on the antimutagenicity of these vegetables, was also investigated. In majority of the cases, aquathermal treatment did not affect the antimutagenic potential. The antimutagenicity of these vegetables was not found to correlate well with their antioxidant properties.

Keywords::

• Ames test
• antimutagenicity
• mutagens
• rifampicin assay
• varieties
• vegetables

Acknowledgements

Authors thank Dr Girish Maru and Mr D. Kawle, Advanced Centre for Treatment, Research & Education in Cancer, Tata Memorial Centre, Navi Mumbai for their help in performing Ames test. The authors also thank Prof. M.Z. Humayun, UMDNJ, USA for gifting E. coli MG1655 strain.

Declaration of interest: The authors declare that they have no conflict of interest. The sole funding agency is the Government of India and no external source of fund or study sponsor is involved.