DNA Breakage by Phenyl Compounds
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概要
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We studied DNA breakage by phenyl compounds present in foodstuffs in vitro using λADNA and in cultured mammalian cells using RFL and HeLa cells. Strong in vitro activity was detected in o-and p-dihydroxyphenols, but the m-isomer had no activity. The same results were obtained with aminophenols and phenylenediamines. In flavonoids, the 3-OH group seemed to be active in the DNA breakage, in addition to the o-diphenol group. Cellular DNA breakage by the compounds was different from their in vitro activity and varied with the cell lines. RFL cells were preferable to HeLa cells for screening for DNA breaking substances, because of their greater sensitivity.
- 社団法人 日本農芸化学会の論文
著者
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Omura Hirohisa
Department Of Food And Nutrition Nakamura-gakuen College
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SHINOHARA Kazuki
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Nishiyama Kazuo
Department Of Biological Resource Sciences Miyazaki University
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Yamada Koji
Deparment Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Murakami Hiroki
Department of Analytical and Bioinorganic Chemistry, Division of Analytical & Physical Sciences, Kyoto Pharmaceutical University
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SHIRAHATA Sanetaka
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Shirahata Sanetaka
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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SHINOHARA Kazuki
Department of Food Science and Technology, Faculty of Agriculture
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