Desmutagenic Effect of Pheophytin b against Trp-P-2 in the Salmonella Assay.

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概要

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• Modifications of the standard Ames test and <I>umu</I> test were employed to study the "desmutagenic" response exerted by pheophytin b against the mutagenicity of 3-amino-1-methyl-5<I>H</I>-pyrido[4,3-<I>b</I>]indole (Trp-P-2). The mixture from which pheophytin b separated was activated with S9 mix and was assayed to determine the remaining mutagenicity of Trp-P-2. The decrease in the His+ revertant colonies of <I>Salmonella typhimurium</I> TA98 was dependent on the increase in pheophytin b concentrations. Binding of Trp-P-2 to DNA and the subsequent induction of the SOS response were investigated using the <I>umu</I> test employing <I>Salmonella typhimurium</I> NM 2009. Trp-P-2 induced induction of <I>β</I>-galactosidase was suppressed when pheophytin b was included in the test. In order to evaluate the mode of action of pheophytin b in the mixture of Trp-P-2, Trp-P-2 was analyzed using HPLC. Compared with a solution of Trp-P-2 alone, the absorbance peak of Trp-P-2 in the HPLC profile of the mixture of Trp-P-2 and pheophytin b was observed to be decreased. Also a new peak was not shown in the HPLC profile. To investigate the possible effect of pheophytin b on the S9 mix, the HPLC profile of a mixture containing Trp-P-2, S9 mix and pheophytin b was compared with a mixture containing only Trp-P-2 and S9 mix. The absorbance peak of the hydroxylated Trp-P-2 in the reaction mixture containing pheophytin b was observed to be smaller than the peak of the mixture without pheophytin b. From these results, it is suggested that pheophytin b limits the formation of hydroxylated Trp-P-2.

• 社団法人 日本食品科学工学会の論文

著者

• Terashita Takao

  Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture

• Yoshikawa Kentaro

  Department Of Food And Nutrition Faculty Of Agriculture Kinki University

• Shankel Delbert

  Department Of Microviology The University

• ARYAL Pramod

  Department of Food and Nutrition, Kin-ki University

• TERASHITA Takao

  Department of Food and Nutrition, Kin-ki University

• YOSHIKAWA Kentaro

  Department of Food and Nutrition, Kin-ki University

• SISHIYAMA Jiko

  Department of Food and Nutrition, Kin-ki University

• SHANKEL Delbert

  Department of Microbiology, The University of Kansas

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