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KMID : 0606320040210010079
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Journal of Phamacetical Sciences Sookmyung Women s University
2004 Volume.21 No. 1 p.79 ~ p.84
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The Inhibitory Effect of Polyphenol Oxidate on DNA Damage due to Some Phenolic Compounds
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Kim An-Keun
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Abstract
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Antimutagenic activity of the enzymatic browning reaction products(EBRPs) was investigated by using the spore rec-assay with Bacillus subtilis strains H17(rec+) and M45(rec). The EBRPS tested were prepared by the reactions of two kinds of polyphenols with polyphenol oxidase purified from Perilla frutescens leaves. In the spore rec-assay, most of the polyphenolic compounds tested were positive, whereas the EBRPs tested were negative. On addition of polyphenol oxidase inhibitors such as glutatione and ascorbic acid to the reaction mixtures of the enzyme and polyphenols, the mutagenic effects were increased in the spore rec-assay. These results show that the activity of polyphenol oxidise may play important role in the reduction of mutagenicity of polyphenols.
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