DNA-breaking Activity of Heat-treated Juices from Vegetables and Fruits in the Market

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  • Nonaka Michiko
    Laboratory of Food Chimistry, Faculty of Agriculture, Kyushu University
  • Furuno Shinya
    Laboratory of Food Chemistry, Faculty of Agriculture, Kyushu University
  • Nishiyama Kazuo
    Faculty of Agriculture, Miyazaki University
  • Shinohara Kazuki
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
  • Murakami Hiroki
    Laboratory of Food Chemistry, Faculty of Agriculture, Kyushu University
  • Omura Hirohisa
    Laboratory of Food Chemistry, Faculty of Agriculture, Kyushu University

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Other Title
  • 市販蔬菜･果実の加熱処理液汁のDNA切断活性
  • シハン ソサイ カジツ ノ カネツ ショリ エキジュウ ノ DNA セツダン

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Abstract

DNA-breaking activity of heat-treated juices from 24 kinds of vegetables and fruits in the market was analyzed by use of agarose slab gel electrophoresis. 1. DNA-breaking activity was detected in the heat-treated juices from pumpkin, burdock, eggplant, shiitake, Chinese cabbage, celery, whelsh onion, Chinese leek, spinach, cucumber, garland chrysanthemum, green pepper, cabbage, onion, carrot, pear, kaki, tomato, garlic, radish and orange, while the activity was not detected in those from apple, pineapple and lemon. 2. Cu^<2+> ion decreased DNA-breaking activity of carrot, onion and pumpkin, but slightly enhanced the activity of cabbage. 3. The activity of garland chrysanthemum, green pepper, garlic, tomato and cabbage was inactivated by phenoloxidase. These findings suggest that some vegetables and fruits in the market contain DNA-breaking substances such as polyphenol compounds.

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