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KMID : 1134820000290061139
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 6 p.1139 ~ p.1144
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Effects of Salt and Fermented Anchovy Extract on the Somatic Mutagenicity in Drosophila Wing Spot Test System
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Lee hyun-Joo
Jung Keun-Ok
Jeon Seung-Hee
Park Kun-Young
Lee Won-Ho
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Abstract
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The effects of salt, raw anchovy, salted anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the somatic mutagenicity induced by MNNG (N- methyl-N’-nitro-N-nitroso- guanidine) were evaluated using in vivo Drosophila wing spot test system. Salt did not show any mutagenicity with the feeding concentration of 0.1～1.0% in the test system. Salt increased the frequency of large mwh spots from chromosomal recombination when induced by MNNG. The mutagenic effects of methanol extracts from raw, salted and fermented anchovy samples were not shown in the absence of MNNG. The raw and fermented anchovy samples inhibited mutant clone frequency of D. melanogester induced by MNNG, while salted anchovy increased the number of total mwh spots. The methanol extract of 12-month fermented anchovy juice showed higher antimutagenic effects than that of 6-month fermented anchovy sample. The frequencies of total mwh spot per wing obtained with the methanol soluble fraction (MSF) from raw anchovy, salted anchovy and 12-month fermented anchovy were similar to those seen with negative control. The comutagenic effect of MSF from 12-month fermented anchovy decreased compared to that from the salted anchovy. These results indicated that optimally ripened (12-month) fermented anchovy had antimutagenic effect, even though the salt and the salted anchovy without fermentation may cause comutagenicity.
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KEYWORD
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salt, fermented acnchovy, Drosophila wing spot test system, MNNG
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