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The mutagenicity of unknown compounds formed from soy sauce and sodium nitrite was studied at pH 3.0 and pH 4.6 under in vitro conditions (phosphate buffer), in vivo-in vitro conditions (the stomach removed from rats) and in vivo conditions (the stomach of rats). The remaining amounts of sodium nitrite were determined to evaluate consumption for the formation of mutagens. When in vitro conditions were used, the soy sauce and sodium nitrite mixture induced increasing numbers of mutations of TA 100 with increasing sodium nitrite concentrations (250 to 2,300ppm). No remaining sodium nitrite was detected, showing that soy sauce components had entirely reacted with sodium nitrite, presumably to form mutagens. When the removed stomach was employed, the soy sauce and sodium nitrite mixture also weakly induced mutations as the sodium nitrite concentration was increased (250 to 2,300ppm). No remaining sodium nitrite was observed. When the stomach of rats was utilized, the soy sauce and sodium nitrite mixture did not induce mutations. No remaining sodium nitrite, however, was found in the mixture. This was ascribed to rapid absorption of sodium nitrite into the gastric mucosa, suggesting that there was no formation of mutagenic compounds. From these results, we conclude that soy sauce did not yield mutagenic products with sodium nitrite under the conditions found in the human gastric tract. (Received August 24, 1988)

Mutagenic Materials Formed from Soy Sauce and Sodium Nitrite in Vitro, and in Rat Stomach in Vitro-in Vivo and in Vivo