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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimutagenic Effects of Juices from the Peppers in Salmonella Assay System

  • Park, Kun-Young (Dept. of Food Science and Nutrition Pusan National University) ;
  • Kweon, Young-Mi (Dept. of Food Science and Nutrition Pusan National University) ;
  • Rhee, Sook-Hee (Dept. of Food Science and Nutrition Pusan National University)
  • Published : 1995.06.01
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Abstract

The antimutagenic effects of juices from green pepper(GP), red pepper leaf(RPL), red pepper(RP) and sweet pepper(SP) were examined by the Ames method using Salmonella typhimurium TA100. The juice supernatants of GP, RPL and RP showed antimutagenic activities against afltoxin B1(AFB1) in Salmonella typhimurium TA 100. The juice supermatants of GP and RPL also exhibited the inhibitory effects(p<0.05) to the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitro-quinoline-1-oxide(4-NQO). The juice of RP showed antimutagenic activities against indirect mutagen of AFB1, however, the activity was reduced at higher concentration(5.0%), furthermore, as the adding concentration of sample increased to 5.0%, it exhibited slight comutagenicith on direct mutagen of MNNG. Theantimutagenic activities of GP and RPL juices were reduced significantly after heating at 100℃ for 20min, supposing that the antimutagenic compound(s) in the juices were heat labile.

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