Quantitative structure-activity relationship investigation of the role of hydrophobicity in regulating mutagenicity in the Ames test: 2. Mutagenicity of aromatic and heteroaromatic nitro compounds inSalmonella typhimurium TA100

1992 ◽  
Vol 19 (1) ◽  
pp. 53-70 ◽  
Author(s):  
Asim Kumar Debnath ◽  
Rosa L. Lopez Compadre ◽  
Alan J. Shusterman ◽  
Corwin Hansch
Keyword(s):  
Ames Test ◽  
Quantitative Structure Activity Relationship ◽  
Structure Activity Relationship ◽  
Nitro Compounds ◽  
Activity Relationship ◽  
Quantitative Structure ◽  
Structure Activity

scholarly journals Development of a new quantitative structure–activity relationship model for predicting Ames mutagenicity of food flavor chemicals using StarDrop™ auto-Modeller™

2021 ◽  
Vol 43 (1) ◽  
Author(s):  
Toshio Kasamatsu ◽  
Airi Kitazawa ◽  
Sumie Tajima ◽  
Masahiro Kaneko ◽  
Kei-ichi Sugiyama ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Ames Test ◽  
Qsar Model ◽  
Quantitative Structure Activity Relationship ◽  
Structure Activity Relationship ◽  
Activity Relationship ◽  
Low Molecular Weight ◽  
Quantitative Structure ◽  
Industrial Chemicals ◽  
Structure Activity

Abstract Background Food flavors are relatively low molecular weight chemicals with unique odor-related functional groups that may also be associated with mutagenicity. These chemicals are often difficult to test for mutagenicity by the Ames test because of their low production and peculiar odor. Therefore, application of the quantitative structure–activity relationship (QSAR) approach is being considered. We used the StarDrop™ Auto-Modeller™ to develop a new QSAR model. Results In the first step, we developed a new robust Ames database of 406 food flavor chemicals consisting of existing Ames flavor chemical data and newly acquired Ames test data. Ames results for some existing flavor chemicals have been revised by expert reviews. We also collected 428 Ames test datasets for industrial chemicals from other databases that are structurally similar to flavor chemicals. A total of 834 chemicals’ Ames test datasets were used to develop the new QSAR models. We repeated the development and verification of prototypes by selecting appropriate modeling methods and descriptors and developed a local QSAR model. A new QSAR model “StarDrop NIHS 834_67” showed excellent performance (sensitivity: 79.5%, specificity: 96.4%, accuracy: 94.6%) for predicting Ames mutagenicity of 406 food flavors and was better than other commercial QSAR tools. Conclusions A local QSAR model, StarDrop NIHS 834_67, was customized to predict the Ames mutagenicity of food flavor chemicals and other low molecular weight chemicals. The model can be used to assess the mutagenicity of food flavors without actual testing.

scholarly journals Screening for Ames mutagenicity of food flavor chemicals by (quantitative) structure-activity relationship

2020 ◽  
Vol 42 (1) ◽  
Author(s):  
Masamitsu Honma ◽  
Airi Kitazawa ◽  
Toshio Kasamatsu ◽  
Kei-ichi Sugiyama
Keyword(s):  
Adverse Effects ◽  
Ames Test ◽  
Quantitative Structure Activity Relationship ◽  
Structure Activity Relationship ◽  
Activity Relationship ◽  
Quantitative Structure ◽  
Structure Activity ◽  
Toxicological Studies ◽  
Positive Results

Abstract Background (Quantitative) Structure-Activity Relationship ((Q)SAR) is a promising approach to predict the potential adverse effects of chemicals based on their structure without performing toxicological studies. We evaluate the mutagenicity of food flavor chemicals by (Q) SAR tools, identify potentially mutagenic chemicals, and verify their mutagenicity by actual Ames test. Results The Ames mutagenicity of 3942 food flavor chemicals was predicted using two (Q)SAR) tools, DEREK Nexus and CASE Ultra. Three thousand five hundred seventy-five chemicals (91%) were judged to be negative in both (Q) SAR tools, and 75 chemicals (2%) were predicted to be positive in both (Q) SAR tools. When the Ames test was conducted on ten of these positive chemicals, nine showed positive results. Conclusion The (Q) SAR method can be used for screening the mutagenicity of food flavors.

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