Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium.
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- ISOBE Yuka
- Department of Food Science and Nutrition, Nara Women’s University
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- KATAMOTO Tomoyo
- Department of Food Science and Nutrition, Nara Women’s University
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- KAWAGUCHI Yuki
- Department of Food Science and Nutrition, Nara Women’s University
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- MATSUSHITA Sachiko
- Department of Food Science and Nutrition, Nara Women’s University
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- YOKOIGAWA Kumio
- Department of Food Science and Nutrition, Nara Women’s University
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- AKIRA Toko
- Tamanohikari sake brewing Co. Ltd.
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- KAWAI Hiroyasu
- Department of Food Science and Nutrition, Nara Women’s University
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抄録
The suppressive effects of the extract from sake cake on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, 4NQO, Trp-P-1, Trp-P-2, IQ and MeIQx were investigated for the purpose of finding antimutagenic substances in sake cake. The water-extract and methanol-extract from sake cake strongly suppressed SOS response induced by IQ in the presence of S9 mix in a dose dependent manner. The molecular weight of a suppressive compound in the water-extract was less than 3000 in an analysis of gel filtration. Several suppressive compounds also seemed to exist in the methanol-extract from sake cake.<br>
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 7 (1), 64-66, 2001
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679433276544
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- NII論文ID
- 10012772734
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可