The Antimutagenic Activities of Blackcurrant Extract : Evaluation Using Saccharomyces cerevisiae LOH System

DOI Web Site 被引用文献4件 参考文献72件 オープンアクセス
  • Yamamoto Ayumi
    Faculty of Chemical and Biological Engineering, Hachinohe National College of Technology
  • Kawaguchi Satomi
    Faculty of Chemical and Biological Engineering, Hachinohe National College of Technology
  • Nakashima Kana
    Faculty of Chemical and Biological Engineering, Hachinohe National College of Technology
  • Kamitai Yoshihiro
    Center for Joint Research, Hirosaki University
  • Kato Yoji
    Laboratory of Food Science, Faculty of Education, Hirosaki University

書誌事項

タイトル別名
  • The Antimutagenic Activities of Blackcurrant Extract: Evaluation Using <i>Saccharomyces cerevisiae</i> LOH System

この論文をさがす

説明

We investigated the antimutagenic activity of extract from mature and premature blackcurrant using the yeast loss of heterozygosity (LOH) system. Blackcurrant is a classical fruit that has long been used to make juice, jam, liqueur and sometimes medicines in Europe. Recently, its beneficial health effects, including anticarcinogenic and antioxidative activities, have been reported and associated with the functions of anthocyanins. However, it remains unclear how blackcurrant exhibits an anticarcinogenic effect. In this study, we demonstrated the evaluation of the antimutagenic activity of blackcurrant extract (BCE) using the yeast LOH system. Induction of mutations by several mutagens, namely, H2O2, MMS and UV, was significantly suppressed by the combined treatment of the two types of BCE. In conclusion, our findings clearly support the antimutagenic potential of blackcurrant, not only the mature fruit but also the premature fruit, as a useful food supplement.<br>

収録刊行物

被引用文献 (4)*注記

もっと見る

参考文献 (72)*注記

もっと見る

関連プロジェクト

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ