著者

MORITA Kazuyoshi HARA Masako KADA Tsuneo

出版者

公益社団法人 日本農芸化学会

雑誌

Agricultural and Biological Chemistry (ISSN:00021369)

巻号頁・発行日

vol.42, no.6, pp.1235-1238, 1978

被引用文献数

70

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Juice prepared from cabbage, broccoli, green pepper, egg plant, apple, burdock, shallot, ginger, pineapple and mint leaf were found to possess strong capacities of inactivating the mutagenicity of tryptophane pyrolysis products. In addition, radish, sweet potato, grape, Japanese ginger, cauliflower, beefsteak plant, enokidake mushroom and simeji mushroom were moderatly effective. The other forty one samples were inactive. Among the above eleven samples that inactivated the tryptophan pyrolysate efficiently, egg plant, burdock and broccoli showed the widest spectra of inactivating other mutagenic amino acids pyrolysates. The desmutagenic factor of cabbage is sensitive to heating (100°C) and pronase treatment, sug-gesting a nrotein character.