Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 6
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- Pages.632-639
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- 1990
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- 0367-6293(pISSN)
Studies on Antimutagenic Effects and Gene Repair of Enzymatic Browning Reaction Products
효소적 갈변반응 생성물의 돌연변이 억제효과 및 유전자 수복에 관한 연구
- Ham, Seung-Shi (Department of Food Science and Technology, Kangweon National University) ;
- Kim, Sung-Wan (Department of Biochemistry, Kangweon National University) ;
- Kim, Young-Myung (Department of Biochemistry, Kangweon National University)
- Published : 1990.11.01
Abstract
The biological activities of twelve different kinds of enzymatic browning reaction products(EBRP), which resulted from the reactants four kinds of polyphenols with polyphenol oxidase extracted from Ligularia fischeri, pimpinella brachycarpa and Aster scaber of edible mountain herbs. All of twelve samples did not show any mutagenic effect in the spore rec-assay, Ames mutagenicity test and DNA breaking test. However metal ions such as
곰취, 참취 그리고 참나물로부터 polyphenoloxidase를 추출하여 polyphenol 화합물인 pyrogallol, hydroxyhyd-roquinone, catechol 그리고 3,4-dihydroxytoluene과 반응시켜 얻어진 12종류의 효소갈변반응 생성물의 생리작용을 검토한 결과 시료 모두 rec-assay, 돌연변이원성 실험 그리고 DNA 절단실험에서 돌연병원성을 나타내지 않았다. 그러나 12종류의 시료 모두 S-9mix를 첨가한 Salmonella/microsomal 실험에서