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KMID : 0380619870190030212
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 3 p.212 ~ p.219
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Desmutagenicity of Enzymatically Browned Substances Obtained from the Reaction of Prunus salicina(Red) Enzyme and Polyphenols
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Abstract
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The rec-assay on Bacillus srrbfilis strains H 17(Rec^+) and M45(Rec^+), the Ames test with modification of preincubation on Salmonclla typhinurium TA98 and TA100 and DNA-breaking test on double strand calfthymus DNA were carried out using enzymaticallv browned substances obtained from the reaction of Prunus salicina (Red) enzyme and polyphenols. The spore rec-assay of enzymatic browning reaction products of plrogallol, hydroxyhydroquinone. 3,4-dihydrohyoluene and chlorogenic acid showed non-mutagenic activity The spore rec-assay showed a little influence of Zn^(2+) and Ni^(2+) on the action of four kinds of enzymatic browning reaction products. The enzymatic browning reaction products of polyphenols did not show DNAbreaking activity. Cu^(2+) of various metal ions influenced on DNA-breaking of enzymatic browning reaction products of pyrogallol. However, enzymatic browning reaction products of chlorogenic acid inhibited on DNA-breaking activity. Four kinds of enzymatic browning reaction products showed non-mutagenic activity on Salmonella typhimurium TA98 and TA100 with S-9 mix. In the mutagenicity on Salmonella typhimurium TA98 and TA100 with S-9 mix in the presence of benzo(α)pyene which is the carcinogenic substances, four kinds of enzymatic browning reaction products showed desmutagenic activity.
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