スパイスの変異原性の検出と抗変異原性物質の検索

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タイトル別名
  • Mutagenicities of Selected Spices and Desmutagenic Compounds in regard to Spice-induced Mutagenicity
  • スパイス ノ ヘンイゲンセイ ノ ケンシュツ ト コウ ヘンイゲンセイ ブッシ

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抄録

The mutagenicity of ethanol extracts prepared from nutmeg, ginger, mace, cinnamon and white pepper was assayed with SD 510 strain, a streptomycindependent mutant of Salmonella typhimurium TA 98.All preparations from these spice materials exhibited dose-response mutagenicity effects with the SD 510 strain in plate tests.Fortified microsome preparation (S-9 mix) generally had little or no effect on the mutagenic activities of these spices in regard to the SD 510 strain. The mutagenic activities of nutmeg, ginger and white pepper decreased considerably when heated at 135°Cfor 3 h or when irradiated with short-wave UV light (3.94 J/m2/sec) for 12 h.The mutagenic activity of cinnamon increased remarkably by irradiation and decreased by heating, respectively.<BR>α-Tocopherol, L-cysteine, β-carotene and carrot juice showed desmutagenic activity against the mutagenicity of the spice materials with a few exceptions. Desmutagenic activity of α-tocopherol and β-carotene was especially high.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 58 (5), 413-420, 1987

    公益社団法人 日本畜産学会

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