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KMID : 0380619920240030193
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 3 p.193 ~ p.198
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Inhibitory Effect of Radish Juice on the Mutagenicity and Its Characteristics
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김길환/Kim, Kil Hwan
김동만/진재순/김석중/Kim, Dong Man/Jin, Jae Soon/Kim, Seok Joong
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Abstract
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The inhibitory effects of radish juice on the mutagenicities of cigarette smoke condensate (CSC), methanol extract of charred part of fried or broiled saury pike (MECS) and 2-aminofluorene (2-AF) were examined by the use of Ames assay toward Salmonella typhimurium TA 98 strain. Radish juice exhibited inhibition percentage of about 100, 100 and 87 on the mutagenicities of CSC, two kinds of MECS and 2-AF, respectively. Except for juices of cabbage and leek, radish juice has inhibited more effectively the mutagenicity of CSC than other fruit or vegetable juices studied. Inhibitory effect of radish juice might be originated from the components with molecular weight above 50,000 and decreased sharply in 5 min by heat treatment at 100 ℃, but hardly changed at low and moderate storage temperatures such as 4 ℃, 10 ℃, 25 ℃ and 35 ℃ for about 2 weeks. Precipitate obtained from ammonium sulfate saturation from 30 to 80% had inhibitory effect on the mutagenicity of CSC. Extracts from 3 bands of non-denaturing gel of 30-80% ammonium sulfate precipitate have exhibited the inhibitory effects on the mutagenicity of CSC.
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