Suppressive Effects of Polysaccharide Produced by Bacillus circulans on Chemical Mutagens-Induced SOS Response in Salmonella typhimurium.
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概要
- 論文の詳細を見る
The suppressing effects of polysaccharide produced by <I>Bacillus circulans</I> on the SOS response of <I>Salmonella typhimurium</I> TA 1535/pSK1002 induced by AF-2, MNNG, 4NQO, Trp-P-2, IQ and MeIQx were compared with those of commercial polysaccharides to find a new physiological value as an additive to processed foodstuffs. The native polysaccharide produced by <I>B. circulans</I> strongly suppressed SOS response induced by IQ and MeIQx, and the suppression was increased with increasing polysaccharide concentration. Xanthan gum, which is an acidic polysaccharide produced by <I>Xanthomonas campestris</I>, and carboxymethyl cellulose (CMC) did not suppress SOS response induced by mutagens.
- 社団法人 日本食品科学工学会の論文
著者
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Isobe Yuka
Department Of Food Science And Nutrition Nara Women's University
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Kawai Hiroyasu
Department Of Food Science And Nutrition Nara Women's University
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Yokoigawa Kumio
Department Of Food Science And Nutrition Nara Women's University
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Yokoigawa Kumio
Department of Food Science and Nutrition, Nara Women's University
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