Comparative Bio-antimutagenicity of Common Vegetables and Traditional Vegetables in Kyoto
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概要
- 論文の詳細を見る
Traditional vegetables in Kyoto are a unique group of vegetables that have been cultivated in limited areas near Kyoto city. We compared the traditional vegetables in Kyoto with common vegetables for the bio-antimutagenicity of their extracts against UV-induced mutation of E. coli B/r WP2. Among the traditional vegetables in Kyoto, Kamo eggplant (Solanaceae) and Katsura oriental pickling melon (Cucurbitaceae) showed higher bio-antimutagenicity and yield in the n-hexane, chloroform and ethyl acetate fractions than their common vegetable counterparts. Shishigatani pumpkin (Cucurbitaceae) possessed bio-antimutagenicity in the chloroform and ethyl acetate fractions, but common pumpkin did not. Polyphenolic compounds in the ethyl acetate fraction of plants are known to be related to antimutagenicity. However, the intensity of bio-antimutagenicity was not correlated with the polyphenol content in the ethyl acetate fractions of the present vegetables. In particular, Kamo eggplant possessed both polyphenolic and non-polyphenolic bio-antimutagenic sub-fractions in the ethyl acetate fraction. In the aqueous fraction, taro (Dioscoreaceae) was the most capable among our samples, whether being of common or traditional origin. Consequently, it is considered that some traditional vegetables in Kyoto are superior to common vegetables in their bio-antimutagenicity and that these could be used as starting materials to identify new bio-antimutagens.
- 社団法人日本農芸化学会の論文
- 1998-06-23
著者
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Sato Kenji
Department of Anatomy and Physiological Science, Graduate School of Health Care Sciences, Tokyo Medi
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Nakamura Yasushi
Department of Clinical Laboratory Medicine, Wakayama Medical University
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Sato Kenji
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Sato Katsuaki
Central Research Laboratories Of Ajinomoto Co. Inc.
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Ohtsuki K
Kitasato Univ. Sagamihara Jpn
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Kubota Satoshi
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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OHTSUKI kozo
Department of Food Science and Nutrition, Kyoto Prefectural University
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SUGANUMA Emi
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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KUYAMA Naomi
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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Sato K
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Nakamura Yasushi
Department Of Clinical Laboratory Medicine Wakayama Medical University
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Kubota S
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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Suganuma Emi
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University:(present Address)osa
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Kuyama Naomi
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Ohtsuki Kozo
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Ohtsuki Kozo
Department Of Food Science And Nutrition Kyoto Prefectural University
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Nakamura Yasushi
Department Of Agricultural Chemistry Faculty Of Agriculture Niigata University
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Sato Kenji
Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica
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