Antimutagenicity of Sweetpotato (Ipomoea batatas) Roots
スポンサーリンク
概要
- 論文の詳細を見る
Antimutagenicity of the water extracts prepared from the storage roots of four varieties of sweetpotato with different flesh colors was investigated using Salmonella typhimurium TA 98. The extract from the whole roots of the purple-colored Ayamurasaki variety effectively decreased the reverse mutation induced not only by Trp-P-1,Trp-P-2,IQ, B [a] P, and 4-NQO but also by dimethyl sulfoxide extracts of grilled beef. Comparison of the inhibitory activity of the extracts from the normal Ayamurasaki and its anthocyanin-deficient mutant one suggested that the anthocyanin pigment in the flesh decreases the mutagenic activity of the mutagens as heterocyclic amines. Two anthocyanin pigments purified from purple-colored sweetpotato, 3-(6,6'-caffeylferulylsophoroside)-5-glucoside of cyanidin (YGM-3) and peonidin (YGM-6) effectively inhibited the reverse mutation induced by heterocyclic amines, Trp-P-1,Trp-P-2,and IQ in the presence of rat liver microsomal activation systems.
- 社団法人日本農芸化学会の論文
- 1999-03-23
著者
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Yamada Makiko
San-ei Gen F.f.i. Inc.
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YOSHIMOTO Makoto
Department of Applied Chemistry and Chemical Engineering, Faculty of Engineering, Yamaguchi Universi
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YAMAKAWA Osamu
Department of Internal Medicine, Cancer Research Institute, Kanazawa University
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OKUNO Shigenori
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Yamakawa Osamu
Department Of Upland Farming Research National Agricultural Research Center For Kyushu Okinawa Regio
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Yamakawa Osamu
Department Of Internal Medicine Cancer Research Institute Kanazawa University
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Yamakawa Osamu
Department Of Upland Farming Kyusyu National Agricultural Experiment Station
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Yoshimoto Makoto
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Yoshimoto Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Yamaguchi University
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Yamaguchi Masayo
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Yamada Jiro
Laboratory of Food Science, Faculty of Education, Yamaguchi University
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Yoshimoto M
Department Of Upland Farming Research National Agricultural Research Center For Kyushu Okinawa Regio
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OKUNO Shigenori
National Agricultural Research Center for Kyushu Okinawa Region
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YAMAGUCHI Masaatu
College of Horticulture, Minami-Kyushu University
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YOSHINAGA Masaru
Department of Upland Farming, Kyushu National Agricultural Experiment Station
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Yamaguchi M
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Yoshimoto M
Sweetpotato Breeding Research Team National Agricultural Research Center For Kyushu Okinawa Region
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Yoshinaga Masaru
Department Of Pathology Kumamoto University School Of Medicine
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Yamaguchi M
Murata Manufacturing Co. Ltd.
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Okuno Shigenori
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yamada Jiro
Laboratory Of Food Science Faculty Of Education Yamaguchi University
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Yamaguchi Magoichi
Research Institute Nihon Shokuhin Kako Co. Ltd.
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Yoshinaga Masaru
Department of Life and Environmental Sciences, Faculty of Engineering, Chiba Institute of Technology
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