Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Garlic (allium sativum) on Glutathione S-Transfer Activity and the Level of Glutathione in the Mouse Liver

마늘이 생쥐간에서 Glutathione S-transferase 활성과 Glutathione 생성에 미치는 영향

  • Kim, So-Hee (Dept. of Food and Nutrition , Dong Ju Women's Junior College) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition , Pusan National University) ;
  • Suh, Meong-Ja (Dept. of Food Science and Nutrition , Pusan National University) ;
  • Chung, Hae-Young (Dept. of Pharmacy , Pusan National University)
  • Published : 1994.06.01
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Abstract

The effect of garlic on glutathione S-transferase activity and the level of glutathione in the mouse liver was studied. the intraperitoneal injection of the methanol extract of garlic and ally sulfide which is one of possible active compounds in garlic to ICR mouse before the injection of aflatoxin B1 (AFB1) increased the levels of glutathione and nonprotein-SH in microsomal fraction of the livers. The injection of the chloroform fraction 2 which revealed the highest antimutgenic activity in our previous research in the increase of the activity of glutathione S-transferase and the levels of glutathione and nonprotein -SH. The glutathione itself also had the antimutagenic effect on AFB1 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Salmonella typhimurium TA98 and TA100 in vitro.

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References

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