書誌事項
- タイトル別名
-
- ヤキ ショリ ギョニク ノ ヘンイゲン カッセイ ニ タイスル キャベツジュウ
- Antimutagenicity of the Gel-Filtrated Fractions of Cabbage Juice on the Mutagenicity of Broiled Fish Meat
この論文をさがす
抄録
The fish meat of yellowtail was broiled until the surface temperature come up 260℃ before or after the immersing treatment in the gel-filtrated fractions of cabbage juice for 20min at room temperature,and the effect of each fraction on mutagenicity of the broiled fish was examined by a some modified Ames's method using Salmonela typhimurium TA 98. Cabbage juice was separated into four fractions of F-I (high MW fraction), F-II (low MW fraction) -1,2 and 3 by a gel-filtration using Sephadex G-25. When the fish meat was broiled after the immersing treatment in each fraction, F-I, F-II-2 and F- II-3 fractions showed antimutagenic activities, especially, F-II-3 which is most low molecular weight fraction had a higher antimutagenic activity than the other fractions, and F-II-3 heated at 100℃ for 20 min had also high antimutagenic activity. When the fish meat was immersed in F-II-3 after broiling, F-II-3 showed high antimutagenic activity, but no antimutagenic activity was detected when F-II-3 was heated at 100℃ for 20min. These results suggested that F-II-3 has the antimutagenic activity on mutagens of charred materials produced on the surface of broiled fish and has inhibitory action on formation of mutagens in charred materials, but the former activity of F-II-3 is unstable with the heat treatment.
長崎大学水産学部研究報告, v.74・75, pp.43-50; 1993
収録刊行物
-
- 長崎大学水産学部研究報告
-
長崎大学水産学部研究報告 74・75 43-50, 1993-12
長崎大学水産学部
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1050287297239983744
-
- NII論文ID
- 120006985667
-
- NII書誌ID
- AN00178473
-
- ISSN
- 05471427
-
- HANDLE
- 10069/29830
-
- NDL書誌ID
- 3871002
-
- 本文言語コード
- ja
-
- 資料種別
- journal article
-
- データソース種別
-
- IRDB
- NDL
- CiNii Articles