摘要
[目的]观察烧烤牛肉对果蝇致突变性的影响。[方法]采用Oregon K野生型黑腹雄果蝇,分别饲养在含有烧烤牛肉的培养基中(浓度分别为0.96×10^(-3)g/mL、2.88×10^(-3)g/mL 8.64×10^(-3)g/mL),然后在普通培养基中与雌蝇交配,观察F_1代致突变情况。[结果]染毒组与空白组比较,染毒组的F_1代果蝇致突变率为1.601%。除0.96×10^(-3)g/mL组与空白组差异无统计学意义外(P>0.05);2.88×10^(-3)g/mL组和8.64×10^(-3)g/mL组与空白组比较,差异均有统计学意义(P<0.01或P<0.05)。[结论]烧烤牛肉对果蝇有明显的致突变作用。
[ Objective ] To investigate the impact of barbecued beef on the mutagenicity of Drosophila Melanogaster. [ Methods ] Orengon K wild-type male fruit flies （ Drosophila melanogaster ） were fed with barbecued beef in different concentrations （0.96×10^-3 g/mL, 2.88×10^-3 g/mL, and 8.64×10^-3 g/mL ）in the medium, then mated with female flies in the normal medium. The situation of mutagenicity in the F1 generation was observed. [ Results ] The mntagenic rate in the F1 generation of the exposed flies was 1.601%. There was significant difference in the mutagenic rates between control group and 2.88×10^-3 g/mL and 8.64×10^-3 g/mL groups（ P 〈 0.01 or P 〈 0.05 ）, but no significant difference between control and 0.96×10^-3g/mL group（ P 〉 0.9965 ）. [ Conclusion ] Barbecued beef has obvious mutagenicity to the fruit fly.
出处
《环境与职业医学》
CAS
北大核心
2009年第6期575-577,共3页
Journal of Environmental and Occupational Medicine
基金
新世纪广西高等教育教学改革工程“十一五”第二批立项(编号:桂教高教[2006]194号)
关键词
烧烤食物
黑腹果蝇
致突变性
barbecued beef
drosophila melanogaster
mutagenicity
作者简介
韦日明（1978-），男，硕士生，讲师；研究方向：遗传学
[通信作者]肖福英教授；E-mail：fyxiao@hotmail．com
