Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
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概要
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The novel purple pigment hordeumin, an anthocyanin-tannin pigment, was produced from barley branfermented broth. The mutagenicity or antimutagenicity of hordeumin was investigated according to the Ames method, an indication of the safety of food, using Salmonella typhimurium TA98. Despite the presence of S-9 mix, hordeumin was not mutagenic. On the other hand, hordeumin effectively decreased a reverse mutation from Trp-P-1,Trp-P-2,IQ, and B [a] P. Furthermore, hordeumin also decreased the reverse mutation from dimethyl sulfoxide extracts of grilled beef.
- 2000-02-23
著者
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DEGUCHI Tomoaki
Department of Chemical Science and Engineering, Ariake National Collage of Technology
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Yoshimoto Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Yamaguchi University
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Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Yoshimoto Makoto
Department Of Upland Farming Kyushu National Agricultural Experiment Station
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Deguchi Tomoaki
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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