Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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A Comparison of Inhibitory Effects in Brown and White Rice ( Oryza sativa L. ) against Mutagenicity Induced by Tryptophan Pyrolysates

트립토판 열분해물 유발 변이원성에 대한 현미 및 백미의 억제 효과 비교

  • Jo, Jeong-Sun (Department of Food and Nutrition, Myong-Ji University) ;
  • Yu, Jeong-Eun (Department of Food and Nutrition, Myong-Ji University) ;
  • Jeon, Hyang-Suk (Food Biotechnology Division, Korea Food Research Institute)
  • 조정순 (명지대학교 식품영양학과) ;
  • 유정은 (명지대학교 식품영양학과) ;
  • 전향숙 (한국식품개발원 생물공학 연구부)
  • Published : 1997.08.16
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Abstract

The inhibitory effect of rice(Oryza sartiva L., illpumbyeo) against mutagenicity induced by tryptophan pyrolysates were investigated using Salmonella typhimurium reversion assay. Both methanol extracts of obtained from brown and white rice were found to possess strong activites of inhibiting the mutagenicities of 3-amino-1,4-dimethyl-5H-pyriod[4,3-b]indol(Trp-P-1) and 3-amino-1-methyl-5H-pyrido[4,3-b]indol(Trp-P-2) on Salmonella typhimurium reversion assay. As the concentration of methanol extract increased, inhibitory effect on mutagenicity increased but reached at steady state as inhibition rate of 90% when the concentration was above 10mg/plate. There was no significant difference(p>0.05) in inhibitory effect of methanol extracts between brown and white rice against tryptophan pyrolysates.

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