Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 6
- /
- Pages.1426-1432
- /
- 2000
- /
- 0367-6293(pISSN)
Effect of Fermented Anchovy Extracts on the N-methyl-N'-nitro-N-nitrosoguanidine-Induced Mutagenicities
멸치젓갈추출물이 돌연변이 유발에 미치는 영향
- Jung, Keun-Ok (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
- Kang, Kap-Suk (Department of Leisure Industry, Pusan College of Information Technology) ;
- Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
- Published : 2000.12.30
Abstract
The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of
Ames 실험계에서 소금에 절인 생멸치는 생멸치보다 돌연변이유발성이 높았고, 잘 숙성된 멸치액젓(12개월)은 6개월된 멸치젓갈보다 낮은 보돌연변이성을 나타내었다. MNNG에 의한 돌연변이 실험에서 12개월간 발효시킨 멸치액젓 2.5 mg에 함유된 천일염 1.4 mg과 histidine