著者
Yoshimoto Makoto Okuno Shigenori Yoshinaga Masaru YAMAKAWA Osamu YAMAGUCHI Masaatu YAMADA Jiro
出版者
社団法人日本農芸化学会
雑誌
Bioscience, biotechnology, and biochemistry (ISSN:09168451)
巻号頁・発行日
vol.63, no.3, pp.537-541, 1999-03-23
被引用文献数
30 104

Antimutagenicity of the water extracts prepared from the storage roots of four varieties of sweetpotato with different flesh colors was investigated using Salmonella typhimurium TA 98. The extract from the whole roots of the purple-colored Ayamurasaki variety effectively decreased the reverse mutation induced not only by Trp-P-1,Trp-P-2,IQ, B [a] P, and 4-NQO but also by dimethyl sulfoxide extracts of grilled beef. Comparison of the inhibitory activity of the extracts from the normal Ayamurasaki and its anthocyanin-deficient mutant one suggested that the anthocyanin pigment in the flesh decreases the mutagenic activity of the mutagens as heterocyclic amines. Two anthocyanin pigments purified from purple-colored sweetpotato, 3-(6,6'-caffeylferulylsophoroside)-5-glucoside of cyanidin (YGM-3) and peonidin (YGM-6) effectively inhibited the reverse mutation induced by heterocyclic amines, Trp-P-1,Trp-P-2,and IQ in the presence of rat liver microsomal activation systems.

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こんな論文どうですか? Antimutagenicity of Sweetpotato (Ipomoea batatas) Roots, http://ci.nii.ac.jp/naid/110002679513 Antimutagen

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