Desmutagenicity of Soybean after Heating
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概要
- 論文の詳細を見る
The mutagenicity and desmutagenicity of extracts of soybeans heated at 225±5℃ were investigated by the Ames test. The soybeans were refluxed in water, methanol, or diethylether for 2h. The aqueous and methanol extracts (2-4 mg/plate) of the heated soybeans exhibited strong desmutagenic activity of 43-92% against heterocyclic amines (Trp-P-1, Glu-P-2, IQ, MeIQx, PhIP), while no mutagenicity was observed. The desmutagenicity of the heated soybean extracts remained even after denaturation by 0.1 N HCl in vitro and absorption by the rat small intestine. The desmutagenic mechanism for heated soybeans was evaluated, and it was verified that the soybean extract exhibited its desmutagenicity by blocking the mutagenicity of activated Trp-P-1, and not by inhibiting the S9 enzyme system.
- 社団法人日本農芸化学会の論文
- 1996-07-23
著者
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NGUYEN Van
Department of Animal Biotechnology, College of Animal Bioscience and Technology, Konkuk University
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Nguyen V
Japan Women's Univ. Tokyo Jpn
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Oda M
Kyoto Prefectural Univ. Kyoto Jpn
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OSHITE Hiroko
Department of Food and Nutrition, Japan Women University
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ODA Motoko
Department of Food and Nutrition, Japan Women University
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Nguyen Van
Department Of Animal Bioscience And Biotechnology Konkuk University
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Oshite Hiroko
Department Of Food And Nutrition Japan Women University
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Nguyen Van
Department Of Anesthesiology University Of Virginia Health System
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NGUYEN Van
Department of Food and Nutrition, Japan Women University
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