• Journal of Applied Biological Chemistry
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• 제48권3호
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• pp.133-137
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• 2005

In vitro antimutagenicity of Bacillus natto islolated from Natto, Japanese traditional fermented food, was investigated using umu-test. Mutagenicity of S9-activated metabolites of Trp-P-2 and IQ for Salmonella typhimurium TA 1535/pSK1002 was remarkably inhibited by addition of bacterial cells and their cytoplasmic fraction. Desmutagenicity by cytoplasmic fraction increased with increasing concentration of the fraction. Bioantimutagenic effect of cytoplasm on Salmonella typhimurium SD-100 did not show bioantimutagenic activity against mutated bacterial cells induced by Trp-P-2. Cytoplasmic fraction exhibited 17% bioantimutagenicity due to desmutation caused by IQ.

• 한국식품영양과학회지
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• 제22권2호
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• pp.246-252
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• 1993

Melanoidins, as brown colored polymers, are formed through the diversified reaction systems of Maillard type and other reactions. Melanoidins are important components in relation to food quality and also are known to have antioxidative, mutagenic and antimutagenic activities. Since these aspects have been extensively reviwed elsewhere, only the recent studies regarding to their antioxidative and antimutagenic activities are discussed in this review. Even though their mechanisms are not clearly identified, melanoidins or specific fractions isolated from their mixtures have shown varied antioxidative activities depending on the reaction systems and reaction conditions. Those activities presumely are derived from the complex functional properties of hydrogen / electron donors and metal chelating power, which are originated from their reductone structure and others. It is considered that pyrolysate and other mutagens are formed by the given conditions in some cases during browning reaction, whereas melanoidins and their fractions have antimutagenic effects on chemical and other mutagens. There are positive correlationship among the color intensity, antioxidative activity and antimutagenicity of melanoidins or their fractions. These suggest that the antimutagenicity of melanoidins could be attributed to their antioxidative properties, however, it might also be due to other factors, because the relevant responses for antimutagenicity are very complicate and not clear. Accordingly, further studies are required to determine the actual acitivities and mechanisms involved in antioxidation and (anti)mutagenicity of melanoidins by reaction systems / conditions and by the isolated fractions. And also, additional studies are needed to evaluate the applications of melanoidins and their relevant effects to food and human health.

• 한국연초학회지
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• 제30권1호
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• pp.33-38
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• 2008

This study was carried out to determine the analytical methods for heterocyclic amines(HAs) of the tobacco smoke by LC/MS/MS. HAs have been found in pyrolysate of protein and cooked food including protein, were known the Sugimura compound. HAs content of the smoke were known to exist very low ppb level. Especially, some of HAs are mutagenic and carcinogenic compounds. In according to IARC, the toxicity of N-heterocyclic amines classified IARC class 2A or 2B group. Precursors of these compounds are glutamic acid, protein and free amino acids including tryptophan, therefore, the precursors have been proved in cooked food continuously. This study was investigate multiple analysis methods for HAs and HAs contents of some commercial products. In this study, we used the linear type smoking machine for HAs analysis. At the ISO conditions, mainstream smoke was collected on cambridge filter pad, and then cambridge filter pad was extracted by 0.1% acetic acid. The extracted solution were passed cation exchange SPE cartridge to remove matrix, samples were analyzed using LC/MS/MS on MRM mode. From the result that optimized this methods, the correlation coefficient(R) of the individual compounds were good linearity over 0.999, recovery rate over 96% and the limit of detection were good values between 0.06 to 0.37 ng/mL, In addition, HAs content of some commercial products were in range of 0.02 to 43.8 ng/cig.

• 보존과학회지
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• 제32권1호
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• pp.21-32
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• 2016

아교는 나전, 목가구, 단청 등 문화재에 접착제 및 교착제로 광범위하게 사용돼 온 전통재료이다. 아교의 분석과 확인은 주로 IR에 의한 작용기의 확인을 통해 이루어졌으나 몇 가지 물질이 섞여 있는 경우 밴드의 중복 등에 의해 명확하게 아교를 확인하는데 어려움이 있다. 열분해/GC/MS분석은 소량의 시료로 열분해 산물의 화학성분을 알 수 있어 아교 등 고분자 재료의 성분을 분석하는데 유용하다. 본 연구에서는 단청 시편에서 아교를 이 방법으로 확인하고자 하였다. 우선, 단청 채색에 사용되는 아교, 동유에 대한 열분해/GC/MS 분석을 실시하여 주요하면서 특징적인 열분해산물을 확인하였다. 또한, 뇌록을 칠한 단청시편을 제작하여 열충격 시험과 인공 풍화 시험 후에 분석을 했을 때 약화가 되긴 하였지만 아교의 특징적인 peak의 검출이 가능하였다. 이로부터, 단청과 같이 다양한 재료와 풍화상태로 구성된 문화재에서 아교의 검출이 열분해/GC/MS로 가능함을 확인하였다. 아울러, 단청 시편을 IR로 분석하여 IR과 열분해/GC/MS 분석 간에 아교 검출 능력을 비교하였다.