焼き処理魚肉の変異原活性に対するキャベツ汁分画液の抑制効果

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  • 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

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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.

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