• Food Science of Animal Resources
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• v.22 no.4
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• pp.352-357
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• 2002

Antimutagenic effects of extracts from curry powder and its individual fourteen kinds of spices, were investigated by Ames test. The antimutagenic effects against a direct mutagen, 2-nitrofluorene(2 -NF) and two indirect mutagens, 2-anthramine(2-AT) and 2-acetamidofluorene (2-AE) in the S. typhimurium TA98 were tested. For the 2-NF, the antimutagenicity of cinnamon, fenugreek, fennel, ginger, clove, turmeric and celery seed were determined as 42, 38, 32, 28, 24, 23 and 20%, respectively. The antimutagenicity of clove against the 2-AT was the highest (116%), and followed by the order of celery seed(103%), cardamon(100%), red pepper(99%), cinnamon(92%), cumin(83%), ginger(82%), fennel(82%), coriander (71%), nutmeg(68%) and turmeric (55%). The results also showed that the antimutagenic effect of clove against the 2-AF was superior to other spices. In case of curry powder among more than 10 kinds of spices, the antimutagenenicity against the 2-AT and 2-AF showed 23% and 6%, respectively, but no effect was observed against the 2-NF.

• Food Science and Preservation
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• v.11 no.3
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• pp.405-410
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• 2004

Leuconostoc mesenteroides subsp. cremoris DLAB19 were investigated under various culture conditions to maximize the production of antimutagenic substance(s) against aflatoxin Bl(AFBl) on Salmonella enterica serovar Typhimurium TAI00 and TA98. The MRS medium containing glucose(2$\%$) as a carbon source and yeast extract(1 $\%$) as a nitrogen source resulted in the highest production of the antimutagenic substance(s) against aflatoxin Bl(AFBl) in the culture supernatant of Leu. mesenteroides subsp. cremoris DLAB19. Optimal pH of the medium, culture temperature and shaking speed for the antimutagenic substance(s) production were pH 7.0, 30$^{\circ}C$ and 150 rpm, respectively. Under the optimal condition, the antimutagenic effects of Leu. mesenteroides subsp. cremoris DLAB19 culture supernatant were 87.11 $\%$ on S. enterica serovar Typhimurium TA100 and 75.04 S. enterica serovar Typhimurium TA98.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.796-799
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• 1996

The antimutagenic properties of twenty-one strains of Bifidobacterium were examined using Salmonella typhimurium TA98 in an in vitro assay system. The mutagens utilized for testing included Trp-P-1 (3-amino-1, 4-dimethyl-$^{5}H-pyrido$ (4, 3-b) indole), benzopyrene, IQ (2-amino -3-methylimidazo [4,5-f] quinoline), and NQO. The lyophilized cells of strain showed inhibitory effect of 64, 38, 29 and 20% in average against Trp-P-1, benzopyrene, NQO and IQ, respectively. There was no marked variation between each strain or growth stage in the degree of antimutagenicity against Trp-P-1, benzopyrene and IQ. Twelve hour grown cells showed higher antimutagenicity against NQO than 5-day grown cells. The results indicate that Bifidobacterium cells had a antimutagenic effect against several well-known mutagens to some degree.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1281-1287
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• 1997

This study was conducted to investigate the antimutagenic effects of methyl alcohol extracts from Auricularia auricula and Gyrophora esculenta on the SOS response induced by 4-nitroquinoline-1-oxide (4NQO), N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), mitomycin C (MMC) and 3-amino-1,4- dimethyl-5H-pyrido-[4,3-b]indol (Trp-P-1) in E. coli PQ37/plasmid pKM101. In the mutagenic test on test strain, both methyl alcohol extracts did not show mutagenic activity. In the antimutagenic test, each sample strongly inhibited the mutagenecity induced by 4NQO, MNNG, MMC and Trp-P-1. Methyl alcohol extracts from Auricularia auricula and Gyrophora esculenta showed inhibitory effects of 52% and 59% against 4NQO, 49% and 58% against MNNG, 53% and 64% against MMC, and 61% and 64% against Trp-P-1, respectively. Gyrophora esculenta extracts on the antimutagenicity showed relatively higher inhibitory effects than that of Auricularia auricula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1139-1144
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• 2000

In vivo Drosophilla 돌연변이 검출계에서 발생 단계상의 독성효과가 없는 범위에서 소금 및 젓갈을 단독 처리했을 때 모든 시료가 자연발생 빈도가 유사하게 나타났다. MNNG의 체세포 돌연변이 유발에 미치는 영향을 살펴본 결과 생멸치, 6개월간 속성된 멸치 12개월된 멸치액젓은 항돌연변이효과를 보였고, 발효하지 않은 소금에 절인 멸치는 small muh spots 와 large mwh spots 의 출현빈도에 대해 모두 보돌연변이 효과를 보였다. 따라서 멸치 젓갈 제조시 멸치에 소금이 첨가되어 (생젓갈) 돌연변이 유발이 일어날 가능성이 있지만 숙성기간이 길어지면 (12개월, 익은 젓갈) 오히려 항돌연변이효과가 있는 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.341-346
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• 1992

The antimutagenic effects of enzymatic browning reaction products (MEBRPs) of polyphenol compounds (catechol, homocatechol, hydroxyhydroquinone, pyrogallol) by enzyme extracted from mushroom (Agaricus bisporus) were demonstrated through spore rec-assay using B. subtilis $H17(rec^+)$ and $M45(rec^-)$, Ames test using S. typhimurium TA98 and TA100 and SOS chromotest using E. coli PQ37/plasmid pKM101. In spore rec-assay, the MEBRPs showed antimutagenic effects by decreasing of the inhibition zone induced by MNNG. In Ames test with S-9mix in both TA98 and TA100, all of MEBRPs showed strong antimutagenic effects of about 21 to 99% against mutation by $B({\alpha})P$ and Trp-P-1, as adding $300\;{\mu}l$ of the MEBRPs. In SOS chromotest, MEBRPs showed antimutagenic effects by inhibiting the SOS-inducing function induced by 4NQO and MMC, as increasing in concentration of the MEBRPs. But they did not showed mutagenicity in these bacterial assays.

• Proceedings of the Zoological Society Korea Conference
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• 1995.10b
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• pp.333.1-333
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• 1995

• The Science & Technology
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• v.14 no.10 s.149
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• pp.20-20
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• 1981

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.161-168
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• 1992

On the mutagenicity induced by 3-amino-l,4-dimethyl-5-H-pyrido[4,3-b]indol (Trp-P-1) and 2-aminotluorene (2-AF), the antimutagenic effects of edible muntain herb juices were examined by the Ames assay using Salmonella typhimurium TA98 and TA100. Juices prepared from aralia bud, small water dropwort, mugwort, roots of belltlower and sedum didn't have mutagenicity. Most of sample juices showed the antimutagenicity. Especially, juices prepared from aralia bud, small water dropwort and mugwort were found to possess strong antimutagenic effects. Sedum was moderatly effective and root of belltlower had little effect on mutagenicity caused by Trp-P1 and 2-AF. The experimental results with TA98 were similar to those with TA100 in the antimutagenicity test of edible mountain herb juices. In this study, antimutagenicity on Trp-P-1 was more effective than that on 2-AF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1344-1350
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• 2003

This study was performed to investigate the antioxidative effect as the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction, inhibition of lipid peroxidation and the scavenging effect on 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical, and antimutagenic capacities as the Ames test in 7 common vegetables taken by Korean for suggestion of prevention and dietetic treatment of chronic diseases and development of antioxidative and antimutagenic functional food. The water fractions of perilla leaves and sedum were most effective in the inhibition of MDA and BSA conjugation reaction showing 62.5% of inhibition rate among 7 vegetables. The inhibition rates of ethanol fractions of sedum and wild water dropwort on the lipid peroxidation were 67.1% and 61.5%, respectively. The ethanol fractions of crown daisy and wild water dropwort showed the most effective results among 7 vegetables in the DPPH radical scavenging capacities showing inhibition rate of 78.8% and 73.6%, respectively. The indirect and direct antimutagenic effects of ethanol extract of 7 vegetables were examined by Ames test using Salmonella typimurium TA98 and TA100. Inhibitory effects of wild water dropwort was superior to the other vegetables on the Ames test. These results suggest that common 7 vegetables taken by Korean are believed to be a possible antioxidative and antimutagenic capacities, although the results were different, more or less, according to the assay method and vegetables used.