Inhibitory effects of herbal teas and herb extracts on the mutagenicity of 1-methy1-1, 2, 3, 4-tetrahydro-β-carboline-3-carboxylic acid upon treatment with nitrite in the presence of ethanol

概要

論文の詳細を見る
The mutagenicity of 1-methyl-1, 2, 3, 4-tetrahydro-β-carboline-3-carboxylic acid (MTCCA), a major mutagen precursor in soy sauce, upon treatment with nitrite and ethanol was considerably reduced by the addition of herbal tea or herb extracts in the reaction mixture when it was treated with 50 mM nitrite at pH 3,37℃ for 60 min in the presence of 7.5% ethanol. Among the herbal teas tested. Banaba and Tencha teas showed strong mutagenicity-reducing activity, and Kakinoha, Kakidooshi and Yomogi teas, and Tochu and Senna teas also showed moderate and weak antimutagenicity, respectively, in the Ames Salmonella mutagenicity test. Abundant amounts of typical polyphenols such as catechins were detected in the highly antimutagenic herbal teas. The antimutagenicity and the reducing power of herbal teas were positively correlated. Among the herb extracts tested, Jiou extract showed strong antimutagenicity and Touki extract was mildly antimutagenic. Oubaku extract showed strong bactericidal activity because of its high content of alkaloid berberine. Diluted Oubaku extract showed dose-dependent antimutagenicity. These results suggest that the mutagenicity of MTCCA upon treatment with nitrite in the presence of ethanol is decreased by mixed fractions containing polyphenols such as catechins, which have strong reducing power, and other compounds such as derivatives of catechins, which have little reducing power.
日本環境変異原学会の論文
2001-06-30