The Safety of Soy Leghemoglobin Protein Preparation Derived from Pichia pastoris Expressing a Soy Leghemoglobin Gene from Glycine max: In Vitro and In Vivo Studies

Table 5

Summary of bacterial reverse mutation assay results of LegH Prep (Experiment II; up to 5,000 µg/plate)—mutation factor.

Tester strains	TA98		TA100		TA1535		TA1537		WP2 uvrA
±S9	−S9	+S9	−S9	+S9	−S9	+S9	−S9	+S9	−S9	+S9
Water	1	1	1	1	1	1	1	1	1	1
31.6 (µg/plate)	1	1	1.3	1	1.1	1	1	1.2	0.8	0.9
100 (µg/plate)	1	0.9	1.2	1.1	1.4	1.1	0.6	1.3	1	0.7
316 (µg/plate)	0.9	0.7	1.3	0.9	1	1	0.7	1.1	1.1	0.8
1000 (µg/plate)	0.9	1	1.1	1	1	1	0.8	1.1	1	0.9
2500 (µg/plate)	1	0.9	1.2	1	0.9	1	0.5	1.3	1	0.8
5000 (µg/plate)	1.1	0.8	1.3	0.9	1	1.1	0.4	1	1	1
4-NOPD	11.4	NA	9.7	NA	168.2	NA	5	NA	8.1	NA
2-AA	NA	33.6	NA	9.3	NA	14	NA	7.8	NA	3.4

2-AA = 2-aminoanthracene; LegH = soy leghemoglobin protein; NA = data not applicable; 4-NOPD = 4-nitro-o-phenylenediamine; +S9 = containing phenobarbital/B-naphthoflavone-induced Sprague–Dawley rat liver microsomal fraction; −S9 = without S9 microsomal fraction.