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目的 观察大蒜提取物 ( garlicextract,GE)和维生素E在拮抗烹饪油烟凝集物 (condensatesofcook ingoilfume,COF)的致突变的作用。方法 在人外周血淋巴细胞培养物中注入一定剂量的GE或一定剂量的维生素E并一定量的COF ,观察淋巴细胞的姐妹染色单体交换率 (sisterchromatidexchanges ,SCE)的变化 ,挑选GE( 1× 10 - 4稀释 )和维生素E( 5 μl)同时注入培养基中 (含COF 10 μl) ,观察二者对COF的协同抗突变作用。结果 GE( 1× 10 - 4稀释 )可显著降低COF处理过的淋巴细胞SCE (P <0 .0 5 ) ;维生素E( 5 μl)和GE( 1× 10 - 4稀释 )在降低COF处理过的淋巴细胞SCE方面存在着协同作用 (P <0 .0 1)。结论 GE和维生素E在拮抗COF的致突变性过程中存在着显著的协同效应 ;一定量的GE亦有一定的拮抗COF的致突变作用
Objective To observe the effect of garlicextract (GE) and vitamin E on antagonistic mutagenicity of COF. Methods The changes of sister chromatidschanges (SCE) of lymphocytes were observed by injecting a certain dose of GE or a certain dose of vitamin E and a certain amount of COF into human peripheral blood lymphocyte cultures. GE (1 × 10-4 dilution) and vitamin E (5 μl) were simultaneously injected into the medium (containing 10 μl of COF) to observe the synergistic anti-mutagenic effect of COF. Results GE (1 × 10 - 4 dilution) significantly decreased the SCE of COF - treated lymphocytes (P <0.05). Vitamin E (5 μl) and GE (1 × 10 - 4 dilution) There was a synergistic effect on lymphocyte SCE (P <0.01). Conclusion There is a significant synergistic effect of GE and vitamin E on antagonistic COF mutagenesis. A certain amount of GE also antagonizes the mutagenicity of COF