Differential protective effects of antioxidants against cell killing and mutagenesis of Salmonella typhimurium by .GAMMA. radiation.

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Abstract
A commercial mixture of phenolic antioxidants containing BHA [butylated hydroxyanisole], BHT [butylated hydroxytoluene] and PG [propyl gallate], commonly used in the food industry [as stabilizers and preservatives] protected S. typhimurium against killing and induction of his+ mutations by .gamma.-radiation. The protective effect was apparent only when irradiation was performed in the presence of O2; no protection could be detected in the absence of O2. When each of the components of the antioxidant mixture was tested separately, only PG displayed a protective effect. The amount of protection provided by the mixture of antioxidants was close to that afforded by hypoxia. Protection against cell killing was very similar in magnitude to protection against induction of mutations. The protective effect could be detected only when antioxidants were added to the cells before irradiation. No protection was afforded on addition of the antioxidants immediately after irradiation.