Antimutagenic Activity of Several Probiotic Bifidobacteria against Benzo [a]pyrene

スポンサーリンク

概要

• 論文の詳細を見る

• Antimutagenic activities of several probiotic bifidobacteria against a potent mutagen, benzo[a]pyrene (B[a]P), were examined by performing the modified Ames test using Salmonella typhi-murium TA100. Results showed that MRS cultures of six bifidobacterial species and the cultures preincubated with mutagenic factors such as B[a]P and S9 mix displayed characteristic antimutagenic activities. Cells of Bifidobacterium lactis Bb-12 and B. longum CCRC 14634 showed higher antimutagenic activities than their supernatants. The mutagenicity of B[a]P decreased as the reaction time of cells with B[a]P, S9 mix and B[a]P metabolites increased. Crude cell walls of B. lactis and B. longum showed higher antimutagenic activities than heat-treated cells and cell extracts. Sequential preincubation studies showed that one mechanism of the antimutagenicity is desmutagenic, involving the formation of chemical complexes between bifidobacteria, B[a]P, and B[a]P metabolites, and the inactivation of P450-mediated metabolism.

• 公益社団法人日本生物工学会の論文
• 2002-08-25

著者

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• Yu R‐c

  Graduate Institute Of Food Science And Technology National Taiwan University

• Lo Pei-ren

  Department Of Food Science Chungtai Institute Of Health Sciences And Technology

• YU ROCH-CHUI

  Graduate Institute of Food Science and Technology National Taiwan University

• TSAI YA-HUI

  Graduate Institute of Food Science and Technology National Taiwan University

関連論文

• Effects of Various Fatty Acid Components of Castor Oil on the Growth and Production of γ-Decalactone by Sporobolomyces odorus
• Growth of and Production of γ-Decalactone by Sporobolomyces odorus in Jar Fermentors as Affected by pH, Aeration and Fed-Batch Technique
• Growth and Production of γ-Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces odorus in the Presence of Fatty Acids and Oils
• Changes of Microbial Flora and Enzyme Activity during the Aging of Tou-Pan-Chiang, a Chinese Fermented Condiment
• Mycelial Propagation and Enzyme Production in Koji Prepared with Aspergillus oryzae on Various Rice Extrudates and Steamed Rice
• Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)
• Antimutagenic Activity of Several Probiotic Bifidobacteria against Benzo [a]pyrene
• Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
• Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk(BREWING AND FOOD TECHNOLOGY)
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori

もっと見る 閉じる

スポンサーリンク