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http://dx.doi.org/10.3746/jkfn.2004.33.6.930

Antimutagenicity of Soybean Sprouts Cultured with Germanium  

김은정 (부산대학교 식품영양학과 및 김치연구소)
이경임 (양산대학 호텔조리)
박건영 (부산대학교 식품영양학과 및 김치연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.6, 2004 , pp. 930-935 More about this Journal
Abstract
This study was carried out to determine the antimutagenic effect of soybean sprouts cultured in water containing germanium by Ames test and SOS chromotest. Germanium significantly inhibited the mutagenicity induced by aflatoxin B$_1$ (AFB$_1$) in Salmonella typhimurium TA100 by Ames test, and 4-nitroquinoline-N-oxide (4-NQO) in SOS chromotest. Juice from germanium treated soybean sprouts (GTS) inhibited 57∼75% mutagenicity induced by AFB$_1$, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and 4-NQO compared with 20∼48% inhibition rate of control soybean sprouts (germanium non-treated soybean sprouts, GNTS) in the Ames test. Also, methanol extracts from GTS inhibited 65% mutagenicity induced by AFB$_1$ in Salmonella typhimurium TA100, and 51% mutagenicity by 4-NQO in SOS chromotest. Therefore, it suggests that GTS has strong potential antimutagenic effect.
Keywords
antimutagenic effect; germanium; soybean sprouts; Ames test; SOS chromotest;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
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