Suppressive Effects of the Methanol Extracts from Miso on SOS Response of Salmonella typhimurium Induced by Mutagens and Their Isoflavone Contents.
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概要
- 論文の詳細を見る
The percent suppression of the methanol extracts from rice-koji miso (RM), barley-koji miso (BM) and soybean-koji miso (SM) on the SOS response of <I>Salmonella typhimurium</I> TA1535/pSK1002 induced by MNNG was determined. The suppression in commercial mature misos and miso preparations decreased in the order SM, RM, BM. The daidzein and genistein contents of the extract from the commercial mature SM were highest, followed in order by BM and RM. The percent suppression and aglycon content of the miso preparation increased with the degree of fermentation. However, there was no direct relationship between the suppression and aglycon content.
- 社団法人 日本食品科学工学会の論文
著者
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Kiyosawa Isao
Department Of Agricultural Chemistry Faculty Of Agriculture Tamagawa University
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MIURA Wakana
Department of Agricultural Chemistry, Tamagawa University
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EBINE Hideo
Central Miso Research Institute
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SATO Tsukasa
Department of Agricultural Chemistry, Tamagawa University
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YONENAGA Mika
Department of Agricultural Chemistry, Tamagawa University
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