• Food Science and Preservation
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• v.5 no.4
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• pp.386-391
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• 1998

Lactobacillus plantarum KLAB21 isolated from kimchi has been shown to produce antimutagenic subtance(s) into the culture medium using Salmonella typhimurium TA100 and S. typhimurium TA98 (Rhee and Park, Korean J. Appl. Microbiol.. Biotechnol., 1999, in press). In this study, the effects of culture conditions were investigated to maximize the production of antimutagenic substance(s) against 4-nitro-O-phenylenediamine(NPD) by the strain KLAB21. Glucose(255) as a carbon source and yeast extract or bactopeptone(1%) as a nitrogen source showed the highest production of the antimutagenic substance(s). Optimal initial pH of the culture medium, culture temperature and shaking speed for the antimutagenic substance(s) production were pH 7.0, 37$^{\circ}C$ and 150rpm, respectively. Under the optimal conditions, the antimutagenic activity of L. plantarum KLAB21 culture supernatant against NPD on Salmonella typhimurium TA100 and S. typhimurium TA98 were 73.95% and 59.74%, respectively.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.385-389
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• 2000

Desmutagenic effects of water-soluble and water-insoluble fractions from Aloe vera and Aloe avoresence with different solvents against the mutagenicity of 4-nitro-o-phenylenediamine(NPD) were investigated. Desmutagenic effects of water-insoluble fractions from Aloe vera and Aloe avoresence against NPD-induced mutations in TA97 and TA98 strains were very high compared with water-soluble fractions: whereas water-soluble fractions from two kinds of Aloes showed the inhibition effects of 4∼56% water-insoluble fractions showed the activities of 54∼100% for Aloe vera and 74∼100% for Aloe avoresence. Especially, the addition of 20 $\mu$ι of water-insoluble fractions per plate showed high activities up to 90% in TA97 and TA98 strains.

• Journal of Life Science
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• v.11 no.5
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• pp.432-438
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• 2001

Various lactic acid bacteria were isolated from Korean Dongchimi (whole radish Kimichi with added water) in order to study their antimutagenic activity. Ames test using Salmonella enterica serovar typhimurium TA98 and TA100 showed the strain DLAB19 to have the highest antimutagenic activity among the 300 isolated strains against MNNG(N-methyl-N-nitro-N-nitrosoguanidine), NPD (4-nitro-O-phenylenediamine), 4-NQO(4-nitroquinoline-1-oxide) and AFB$_{1}$(aflatoxin B$_{1}$). The strain was identified as Leuconostoc mesenteroides subsp. cremoris according to the Bergeys Mannual Systematic Bscteriology based on its morphological, cultural, physiological characteristics and biological system Antimutagenic activity of Leu. mesenteroides subsp. cremoris DLAB19 was found in the culture supernatant suggesting the bacterium secretes, the antimutagenic substance in the media. The antimutagenic activity of Leu. mesenteroides subsp. cremoris DLAB19 was reconfirmed by the spore-rec assay using spores of Bacillus subtilis H17 (Rec$^{+}$) and M45 (Rec$^{[-10]}$ ).).

• Microbiology and Biotechnology Letters
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• v.27 no.1
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• pp.15-22
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• 1999

Various lactic acid bacteria were isolated from Korean Kimchi in order to study their antimutagenic substances. Ames test using Salmonella typhimurium TA98 and TA100 showed the strain KLAB21 to have the highest antimutagenic activity among the 230 isolated strains against MNNG (N-methyl-N'-nitro-N-nitrosoguanidine), NPD (4-nitro-O-phenylenediamine), NQO (4-nitrosoquinoline-1-oxide) and AFB1 (aflatoxin B1). The strain was identified as Lactobacillus plantarum based on its morphological, cultural and physiological characteristics. Antimutagenic activity of L. plantarum KLAB21 was found in culture supernatant suggesting the bacterium secrete antimutagenic substance in the media. No mutagenic activity was found in the culture supernatant. The isolated strain L. plantarum KLAB21 showed much higher antimutagenic activity than L. plantarum IAM1261 which is being used industrially for fermented milk production. The antimutagenic activity of L.plantarum KLAB21 was reconfirmed by the spore-rec assay using spores of Bacillus subtilis H17($Rec^+$) and M45($Rec^-$).

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.897-901
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• 1995

To investigate the physiological activities of Humulus japonicus, we examined the mutagenic and antimutagenic effects of the extract and isolated the flavonoid compounds. The water and methanol extracts of Humulus japonicus did not show the mutagenicity by Ames test in the 0.5-4 mg/plate. The methanol extract showed the antimutagenic effect aganinst Salmonella typhimurium TA98 and TA100 induced by 4-nitro-o-phenylenediamine(NPD) and 4-nitroquinoline-N-oxide(NQO). The hexane fraction showed comparatively higher antimutagenic effect than other solvent fractions from the methanol extract. The 50% inhibition concentration($IC_{50}$) of hexane fraction were 2.0 mg/plate, 0.5 mg/plate in TA98 and TA100 respectively. Quercitrin and luteolin were identified in the ethyl acetate fraction from methanol extract of Humulus japonicus by TLC and HPLC.

• Food Science and Preservation
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• v.13 no.5
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• pp.603-610
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• 2006

Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.

• Food Science and Preservation
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• v.15 no.4
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• pp.598-605
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• 2008

Korean traditional soy paste(Doenjang) was fermented for 90 days using, as a starter, a Meju prepared by inoculation of Bacillus subtilis cells. Changes in physiochemical and functional properties were investigated during fermentation. Amylase and protease activities increased and showed maximal levels(4.11 and 7.75 units/mL, respectively) after 60 days of fermentation. Both enzyme activities then fell. Inhibitory activities of the soy paste against tyrosinase and angiotensin converting enzyme(ACE) increased during the fermentation period. Antimutagenic activities during fermentation were determined using the S. enterica serovar Typhimurium TA100 and TA98 analysis system. No significant differences in activity were observed in soy pastes prepared with or without B. subtilis. Antimutagenic activities against the activities of N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitro-O-phenylenediamine (NPD) increased and reached 70.33% and 60.22%, respectively, after 90 days of fermentation, as assessed using the tester strain TA100. Against the actions of NPD and 4-nitroquinoline-1-oxide(NQO), antimutagenic activities also increased during fermentation and reached 50.84% and 47.01%, respectively, as assessed using the tester strain TA98. The genistin content was much higher(187.48 g/g) in soy paste prepared using B. subtilis inoculation than the level(31.30 g/g) seen in soy paste prepared without bacterial inoculation, although the contents of daidzein and genistein were slightly reduced under such circumstances.

• Journal of Microbiology
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• v.37 no.3
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• pp.136-140
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• 1999

The mutagenicities and antimutagenicities of butanol (PL I) and water (PL II) extracts from the filtrate of the cultured broth of Phellinus linteus were examined using the Ames/Salmonella test. No mutagenic activity of PL I and PL II was found in Salmonella typhimurium strains TA98 and TA100, either with or without S9 activation. In contrast, PL I and PL II showed inhibitory effects on the mutagenic activities induced by the directly-acting mutagens, 4-nitro-o-phenylenediamine (NPD) using the tester strain TA98 and sodium azide (NaN3) using the tester strain TA 100 in the absence of S9 mix. PLI and PL II also showed inhibitory effects on the mutagenicities of the indirectly-acting mutagens, 2-aminofluorene (2-AF) using the tester strain TA98 and benzo[a]pyrene (B[a]P) using the tester strain TA 100 in the presence of S9. These results suggest that P. linteus has an antimutagenic activity and may play a role in the prevention of cancer.

• Food Science and Preservation
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• v.15 no.3
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• pp.469-476
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• 2008

Lactic acid fermentation of peach juice was carried out by using Lactobacillus plantarum KLAB21, a strain with a high level of antimutagenic activity, When the fermentation was carried out at 25, 30, 37 and $40^{\circ}C$, the highest level in the viable counts and acid production was obtained at $37^{\circ}C$. The sterilized peach juice showed a higher level of viable counts and acid production than the non-sterilized juice. And more viable counts and acid production were observed in the juice fermented by L. plantarum KLAB21 only than that obtained by a mixed culture of L. plantarum KLAB21 and Leuconostoc mesenteroides cells. When the lactic acid fermentation was performed for 5 days, the first 3 days of fermentation resulted in an increase of the viable counts from 8.2 to of 9.2 of log cfu/mL which is the highest level, as well as a decrease of the residual reducing sugar content from 5.6 to 0.1 % Decrease in the viable counts and m significant changes in the residual reducing sugar content were observed for further fermentation up to 5 days. However, the titratable acid content increased and the pH value decreased during the fermentation for 5 days to reach the highest titratable acid content (1,98%) and the lowest pH value (3.14) after 5 days of fermentation. HPLC analysis of the organic acids showed 1,236 mg% of lactic acid and 841 mg% of galacturonic acid contents in the fermented juice which were not detected in the fresh juice before fermentation. Antimutagenic effects of $100\;{\mu}L$ of the fermented peach juice supernatant were shown to be 97.7% against MNNG(N-methyl-N'-nitro-N-nitrosoguanidine), and 58.3% against NPD(4-nitro-O-phenylenediamine) in Salmonella enterica serovar Typhimurium TA100.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.16
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• pp.6575-6580
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• 2014

This study aimed to evaluate the antimutagenic and anticarcinogenic activity of turmeric essential oil as well as to establish biochemical mechanisms of action. Antimutagenicity testing was accomplished using strains and known mutagens with and without microsomal activation. Anticarcinogenic activity was assessed by topical application of 7, 12 - dimethylbenz[a]anthracene (DMBA) as initiator and 1% croton oil as promoter for the induction of skin papillomas in mice. Inhibition of p450 enzymes by TEO was studied using various resorufins and aminopyrene as substrate. Turmeric essential oil (TEO) showed significant antimutagenic activity (p<0.001) against direct acting mutagens such as sodium azide ($NaN_3$), 4-nitro-O-phenylenediamine (NPD) and N-methyl-N-nitro N'nitrosoguanine (MNNG). TEO was found to have significant antimutagenic effect (>90%) against mutagen needing metabolic activation such as 2-acetamidoflourene (2-AAF). The study also revealed that TEO significantly inhibited (p<0.001) the mutagenicity induced by tobacco extract to Salmonella TA 102 strain. DMBA and croton oil induced papilloma development in mice was found to be delayed and prevented significantly by TEO application. Moreover TEO significantly (P<0.001) inhibited isoforms of cytochrome p450 (CYP1A1, CYP1A2, CYP2B1/2, CYP2A, CYP2B and CYP3A) enzymes in vitro, which are involved in the activation of carcinogens. Results indicated that TEO is antimutagenic and anticarcinogenic and inhibition of enzymes (p450) involved in the activation of carcinogen is one of its mechanisms of action.