Mutagenicity of Steviol and Its Oxidative Derivatives in Salmonella typhimurium TM677
スポンサーリンク
概要
- 論文の詳細を見る
Stevioside is natural non-caloric sweetner isolated from Stevia rebaudiana BERTONI, which has been used as a non-caloric sugar substitute in Japan. Pezzuto et al. demonstrated that steviol shows a dose-dependent positive response in forward mutation assay using Salmonella typhimurium TM677 in the presence of metabolic activation system (Aroclor induced rat liver S9 fraction). Our studies were carried out to identify the genuine mutagenic active substance from among the eight steviol derivatives. Steviol indicate almost similar levels of mutagenicity under the presence of S9 mixture, as reported by Pezzuto et al. 15-Oxo-steviol was found to be mutagenic at the one tenth the level of steviol itself under the presence of S9 mixture. Interestingly, specific mutagenicity of the lactone derivative under the presence of S9 mixture was ten times lower than that of the lactone derivative without the addition of S9 mixture.
- 公益社団法人日本薬学会の論文
- 2002-07-01
著者
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REN Huifeng
Department of Marine Science, Tokyo University of Marine Science and Technology (TUMST)
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HAYASHI Tetsuhito
Department of Marine Science, Tokyo University of Marine Science and Technology (TUMST)
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Ren Huifeng
Department Of Marine Science Tokyo University Of Marine Science And Technology (tumst)
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Ren Huifeng
Department Of Ocean Sciences Tokyo University Of Marine Science And Technology
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Ren H
Department Of Marine Science Tokyo University Of Marine Science And Technology (tumst)
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Ren Huifeng
Department Of Food Science & Technology Tokyo University Of Fisheries
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TERAI Tadamasa
Department of Applied Chemistry, Osaka Institute of Technology
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Terai Tadamasa
Department Of Applied Chemistry Osaka Institute Of Technology
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MORI Go
Department of Applied Chemistry, Osaka Institute of Technology
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YAMAGUCHI Yoshihito
Department of Applied Chemistry, Osaka Institute of Technology
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Hayashi T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hayashi Tetsuhito
Department Of Food Science & Technology Tokyo University Of Fisheries
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Mori Go
Department Of Applied Chemistry Osaka Institute Of Technology
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Yamaguchi Yoshihito
Department Of Applied Chemistry Osaka Institute Of Technology
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Hayashi Tetsuhito
Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Fukui University
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