DNA Repair Effect of Traditional Sweet Pepper Fushimi-togarashi : Seen in Suppression of UV-induced Cyclobutane Pyrimidine Dimer in Human Fibroblast

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概要

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• The aqueous fraction of Fushimi sweet pepper increased the repair effect of the solvent control against UV-induced cyclobutane pyrimidine dimers in human fibroblast to 150%, but ordinary sweet pepper did not have a statistically significant effect. When Fushimi sweet pepper was boiled, the activity of the aqueous fraction was elevated to 209% of the control (p<0.05), while that of the grilled state was decreased to 125% of the control. The repair activity of a dialyzate (MW<12,000) of the aqueous fraction from Fushimi sweet pepper showed 191% of the control (p<0.05). The dialyzate was contained 1.9% in the weight of the fresh fruit body of Fushimi sweet pepper, and the activity can be stable in its boiling state, and it might be therefore considered to be the worthy source for expecting the DNA repair activity in human diet.

• 社団法人日本農芸化学会の論文
• 2000-12-23

著者

• Sato Kenji

  Department of Anatomy and Physiological Science, Graduate School of Health Care Sciences, Tokyo Medi

• Nakamura Yasushi

  Department of Clinical Laboratory Medicine, Wakayama Medical University

• Sato Kenji

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Sato Katsuaki

  Central Research Laboratories Of Ajinomoto Co. Inc.

• Matsuo Tomoaki

  Department Of Biochemical Science And Technology Kagoshima University

• Nakamura Yoshimasa

  Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

• MORI TOSHIO

  Radioisotope Center, Nara Medical University

• Ohtsuki K

  Kitasato Univ. Sagamihara Jpn

• Kubota Satoshi

  Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University

• Matsuo Tomoaki

  Department Of Agricultural Chemistry Shizuoka University:(present)department Of Hortlculture Kagoshi

• Okamoto Shigehisa

  Department of Agricultural Science, Kagoshima University

• OHTSUKI kozo

  Department of Food Science and Nutrition, Kyoto Prefectural University

• TOMOKANE Izumi

  Department of Food Sciences and Nutritional Health, Kyoto Prefectural University

• TANAKA Atsuo

  Vegetable Division, Kyoto Prefectural Agricultural Research Institute

• KOUTANI Jun

  Vegetable Division, Kyoto Prefectural Agricultural Research Institute

• OKAMOTO Shigehisa

  Agricultural Science Kagoshima University

• Koutani Jun

  Vegetable Division Kyoto Prefectural Agricultural Research Institute

• Tomokane Izumi

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Okamoto Shigehisa

  Department Of Agricultural Science Kagoshima University

• Sato K

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Nakamura Yasushi

  Department Of Clinical Laboratory Medicine Wakayama Medical University

• Kubota S

  Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University

• Matsuo T

  Department Of Biochemical Science And Technology Kagoshima University

• Ohtsuki Kozo

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Ohtsuki Kozo

  Department Of Food Science And Nutrition Kyoto Prefectural University

• Mori T

  Ri Center Nara Medical University

• Tanaka Atsuo

  Vegetable Division Kyoto Prefectural Agricultural Research Institute

• Nakamura Yasushi

  Department Of Agricultural Chemistry Faculty Of Agriculture Niigata University

• Sato Kenji

  Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica

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