Antimutagenic and Anticarcinogenic Properties of Kyo-yasai, Heirloom Vegetables in Kyoto
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概要
- 論文の詳細を見る
Heirloom vegetables in Kyoto, termed Kyo-yasai, have had their seeds preserved by traditional cultivation methods. These heirloom vegetables offer a more distinctive flavor than conventional vegetables, and extracts from some Kyo-yasai are known to decrease ultraviolet light induced mutations in Escherichia coli B/r WP2 (trpE65) significantly more than extracts from their counterpart of conventional vegetables. 4-Methylthio-3-butenyl isothiocyanate which causes the pungency in daikon (Raphanus sativus), and 3-methylthiopropionic acid ethyl ester, which causes melon-like odor, were identified from heirloom vegetables in Kyoto to be antimutagens in Escherichia coli mutagenicity assays. These two chemicals also demonstrated in vivo animal cancer prevention, and induced differentiation, a chemotherapeutic strategy, in an in vitro human colon-cancer cell system. The heirloom daikon varieties in Kyoto produced 2.0-11.5 times higher levels of 4-methylthio-3-butenyl isothiocyanate as compared to the conventional Aokubi variety, because the conventional variety is grown for consumer preferences of milder flavor, which is corresponding to both quantity of 4-methylthio-3-butenyl isothiocyanate and quality associated with its antimutagenicity. The heirloom pickling melon in Kyoto, Katsura-uri (Cucumis melo var. conomon) began to produce 3-methylthiopro-pionic acid ethyl ester between the midripening to fully ripening stage of fruit development. Shiro-uri, a conventional variety for Katsura-uri, did not contain 3-methyl-thiopropionic acid ethyl ester. Results also indicate that antimutagenic and anticarcinogenic properties change over the ripening stage quantitatively. In this review, we discuss the value of retaining the original phenotypes of vegetables, including the flavors, to maximize the anticarcinogenic properties of these food products.
- 日本環境変異原学会の論文
- 2008-05-20
著者
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Imai Toshio
Division of Pathology, National Institute of Health Sciences
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Nishikawa Akiyoshi
Division of Pathology, National Institute of Health Sciences
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Sato Kenji
Department of Anatomy and Physiological Science, Graduate School of Health Care Sciences, Tokyo Medi
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Nakamura Yasushi
Department of Clinical Laboratory Medicine, Wakayama Medical University
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Sato Kenji
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Sato Katsuaki
Central Research Laboratories Of Ajinomoto Co. Inc.
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Park Eun
Department Of Biochemistry Kon Kuk University
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Matsuo Tomoaki
Department Of Biochemical Science And Technology Kagoshima University
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Nakamura Yoshimasa
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Imai Toshio
Division Of Pathology National Institute Of Health Sciences
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Park Eun
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Kubota Satoshi
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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Matsuo Tomoaki
Department Of Agricultural Chemistry Shizuoka University:(present)department Of Hortlculture Kagoshi
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Nishikawa Akiyoshi
Division Of Pathology Biology Safety Research Center National Institute Of Health Sciences
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Okamoto Shigehisa
Department of Agricultural Science, Kagoshima University
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Park Eun
Department Of Anatomy And Cell Biology College Of Veterinary Medicine And School Of Agricultural Bio
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Okamoto Shigehisa
Department Of Agricultural Science Kagoshima University
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Sato K
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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Nakamura Yasushi
Department Of Clinical Laboratory Medicine Wakayama Medical University
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Kubota S
Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University
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Matsuo T
Department Of Biochemical Science And Technology Kagoshima University
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Imai Toshio
Division Of Oncological Pathology Aichi Cancer Center Research Institute
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Nakamura Yasushi
Department Of Agricultural Chemistry Faculty Of Agriculture Niigata University
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Sato Kenji
Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica
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