• KSBB Journal
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• v.15 no.4
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• pp.331-336
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• 2000

The antimutagenic activity of the extract of Artemisia capillaris THUNB on the mutagenicity induced by benzo(a)pyrene [B(a)P] in the presense of S9 mixture was studied using bacterial mutagenic assay system. Samples harvested in summer and autumn were extracted using ethanol and hot water. Among these extracts the water extract of summer sample had the strongest inhibitory effect against the mutagenenicity of B(a)P, The water extract of Artemisia capillaris THUNB was separated again into ethanol soluble and insoluble parts. The ethanol insoluble part(El) of water extract exhibited higher inhibition effects than the ethanol soluble part against the mutagenic activity of B(a)P. El showed dose-dependent activity on the mutagenicity of B(a)P in SOS Chromotest and Ames test. The 50% inbibition concentraction $(IC_{50}$ of El were $200{\mu}g/assay$ $600{\mu}g/plate$ and $800{\mu}b/plate$ in E. coil PQ37 S. typhimurium TA100 and TA98 respectively. El were showed desmutagenic effect but had no effect on the DNA repair system for B(a)P-induced mutagenesis. HPLC analysis showed that the formation of aflatoxin M1 by cytochrome P-450 1A1 known as playing an impotant role on B(a) P-induced mutagenicity was highly inhibited by El. Therefore we encluded that B(a)P-induced mutagencity can be reduced possible due to the interference of el with cytochrome P-450 1A1-dependent bioactivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.930-935
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• 2004

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.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.189-193
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• 2000

Preservative and antimutagenic effects of green tea leaves added Chinese cabbage kimchi (GK1, GK2, GK3, and GK4 : 1, 2, 3 and 4 of green tea leaves (GTL) in proportion of 100 of salted Chinese cabbage were added to kimchi) were compared to those of the Chinese cabbage kimchi without GTL (control kimchi, CK). Fermentation period of GKs was further delayed than that of CK. The initial pH and acidity between GKs an CK were similar, but the time reach optimally ripened status of kimchi (pH 4.3) was different. CK took 6 days, while GK1, GK2, GK3 and GK4 took 6, 10, 12 and 14 days at 10℃, respectively. The growth of Leuconostoc sp. and Lactobacilus sp. in GKs delayed comparing to those in FCK. Among GKs, as the added amount of green tea leaves increased, the growth of lactic acid bacteria was retarded. The antimutagenic effects of juices from GKs and CK were studied against aflatoxin B₁(AFB₁) in the Ames test on Salmonella typehimurium TA100 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in the SOS chromotest using E. coli PQ37. Juices from optimally ripened GKs (pH 4.3) showed 52∼76% inhibition rates against the indirect mutagen, aflatoxin B₁ induced mutagenicity while 49% inhibition rate by CK in the Ames test. Juices from GKs and CK showed 44∼67% and 36% inhibition rate against direct mutagen, MNNG (70 ng/assay) induce mutagenicity in the SOS chromotest. Thus GKs delayed fermentation period of kimchi and exhibited higher antimutagenic activity than CK.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1115-1122
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• 2002

To evaluate the physiological properties of 22 varieties of legumes, antioxidative activity, antimutagenicity against Mitomycin C, genotoxicity, and mutagenicity were tested. Ethanolic extracts of legumes had significant antioxidative activities in the tests of electron-donating ability to DPPH radical, hydroxy radical-scavenging activity, and inhibitory effect on lipid auto-oxidation model system. Soy sprout bean (green), mung bean, and small black bean (green) had excitatory effects on the growth of E. coli PQ 37 cell. Black bean and green soy bean had inhibitory effects on the mutagenicities of the cells. Rice bean, pea, mung bean, and bonavista bean showed antimutagenic activities against chemical mutagen, Mitomycin C. Thus, rice bean and mung bean were found to be appropriate auxiliary ingredients of rice cake and rice processing food for the promotion of health and augmentation of rice and legume consumptions.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1426-1432
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• 2000

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 $0.125{\sim}5\;mg/plate$ in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.691-695
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• 2008

The study was carried out to evaluate the antimutagenic effects in methanol extracts of Korean soybean paste (doenjang) added with various kinds of water (germanium water, painted maple sap) or salt (sun-dried salt, roasted salt, one time bamboo roasted salt, nine times bamboo roasted salt). Methanol extracts of germanium water doenjang (Ge-D) and painted maple sap (Acer mono Max) doenjang (PM-D) exhibited significant inhibitory activity ($56{\sim}62%$) against aflatoxin $B_1$ ($AFB_1$) by adding of 1 mg/plate in Ames test. Also, methanol extracts of Ge-D and PM-D showed stronger antimutagenic activity toward N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest than traditional doenjang (TD). Methanol extracts of doenjang made with four kinds of salt revealed antimutagenic activity toward MNNG; especially, doenjang extracts using one-time bamboo roasted salt (B1-D) showed 94% inhibition at the concentration of 5 mg/plate. Methanol extracts of B1-D also had the strongest inhibitory effect against MNNG of doenjang made with different salts in SOS chromotest. As the results indicate, the various kinds of water and salt have had separate effects on the antimutagenic activity of doenjang; therefore, further research on various physiological functions of water or salt added traditional doenjang is needed.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.964-969
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• 1998

To investigated the anticarcinogenic activity of 70% ethanol extracts from various cereal in vitro, antimutagenic activity, inhibitory effect of DNA strand scission and tumor promotion were examined. The antimutagenic activity of the beans such as black bean and small red bean was generally higher than that of cereals examined. However inhibitory activity of 70% ethanolic extracts against DNA strand scission induced mitomycin C showed that millet, job's tear, black bean and soy bean among cereals and beans tested in this study inhibited effectively the DNA strand scission. Antioxidative activity of some cereal extracts determined by using linoleic acid model system showed that Job's tear, millet and black bean were higher antioxidative activity than other cereals and beans. Conventional short-term antipromoter assay system using activation of Epstein Barr virus (EBV) clearly demonstrated that sorghum, buckwheat, black bean and small red bean have inhibitory effects on promotion in cellular carcinogenesis.

• Journal of Radiation Industry
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• v.2 no.1
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• pp.21-26
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• 2008

Although seafood cooking drips were the byproducts from the fishery industry it was known that the cooking drips had many nutrients and could be used as functional materials. Previously, the physiological properties of cooking drips were shown to be increased by a gamma irradiation. But, there was no report on the safe for the genotoxicity on the irradiation. In this study, the genotoxicity of the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus was evaluated by the Ames test (Salmonella typhimurium reversion assay) and the SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100. No mutagenicity was detected in the assay, both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated seafood cooking drips did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for the hygiene, functional properties and processibility of seafood cooking drips.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.188-194
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• 1994

The inhibitory effects of rice extract on mutagenicity induced by 3-amino-1,4-dimethyl-5H-pyrido [4,3-b]indole(Trp-P-1), 3-amino-1-methyl-5H-pyrido [4,3-b]indole(Trp-P-2), sodium azide(SA), 2-nitrofluorene(2NF), mitomycin C(MMC), aflatoxin $B_1(AFB_1)$ and 4-nitroquinoline oxide(4-NQO) were investigated using Salmonella typhimurium reversion assay, SOS chromotest and spore rec-assay. In Salmonella typhimurium reversion assay, methanol extract from brown rice (Illpumbyeo, Japonica variety) showed the highest inhibitory effect among other extracting solvent including hexane, chloroform and water. Methanol extract showed stronger inhibitory effect, above 85%, on indirect-acting mutagens(Trp-P-1, Trp-P-2 and $AFB_1$) than those on direct-acting mutagens(4-NQO, 2NF). In SOS chromotest, methanol extracts showed $77.6{\sim}88.9%$ effects on SOS function induced by Trp-P-1, Trp-P-2, $AFB_1$ and 4-NQO. In spore rec-assay, methanol extracts inhibited the mutagenicity induced by $AFB_1$ and MMC. 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 5 mg/plate. In inhibitory effects of methanol extracts by various rice varieties, all of 11 varieties turned out to have inhibitory effect on mutagenicity. There was no significant difference (p>0.05) in inhibitory effect of methanol extracts between brown and white rice against Trp-P-1, but showed difference (p<0.05) against 4-NQO.