Assessment of Mutagenic and Genotoxic Effects of Noodles Using Ames Test and Caenorhabditis elegans as a Model Organism

Abstract

With billions of servings consumed globally, noodles are a convenient meal staple. However, there is a lack of comprehensive research into their potential genetic risks which prompted this investigation. This study aims to assess the mutagenicity of raw noodles, seasonings, and cooking methods (boiling and frying). The study employed both in vitro and in vivo approaches, utilizing the Ames test on Salmonella typhimurium strain TA100 to assess mutagenicity, while Caenorhabditis elegans served as the model organism for in vivo genotoxicity tests. Noodles and seasonings from two brands were tested at various concentrations, with mutagenicity evaluated through revertant colony counts and genotoxicity assessed via the worms' survival, reproduction, and growth. Data were analyzed using the Mutagenicity Index (MI) for the Ames test, with a threshold of MI ≥ 2 indicating significant mutagenic potential. The Ames test, conducted on Salmonella typhimurium strain TA100, revealed no significant mutagenic activity in raw noodles or with different cooking methods (Mutagenicity Index [MI] < 1). However, seasonings from certain brands demonstrated weak mutagenic activity at higher concentrations (MI > 1 with metabolic activation). In C. elegans, the noodles had no adverse impact on survival or reproduction, but seasonings significantly impaired movement, growth, and reproduction at high doses. These findings indicate that while noodles themselves are generally safe, the consumption of seasonings in high concentrations may pose genetic risks, particularly to reproductive health. The study contributes to food safety knowledge, recommending stricter regulatory scrutiny of food additives and encouraging manufacturers to minimize harmful compounds in seasonings.