|
KMID : 1134820070360020143
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.143 ~ p.148
|
|
|
Dough Characteristics and Biological Effects of Mixed Flour of Buckwheat and Wheat
|
|
Yoo Kwang-Ha
Kim Soo-Hyun
Yoo Soo-Jung
Oh Hyun-Taek
Ham Seung-Shi
|
|
|
Abstract
|
|
|
|
This study was to investigate the mixed buckwheat flour quality by observing antimutagenic and cytotoxic effects of mixed buckwheat flour extracts using Ames test and SRB (sulforhodamine B) assay. Samples were prepared to the ratio of 100% (B1), 90% (BF1), 80% (BF2), 70% (BF3) and 60% (BF4) (w/w) flour buckwheat based on wheat flour weight. The initial pasting temperature in an amylograph was increased according to the increase of the buckwheat flour. The water absorption in farinograph decreased with the addition of buckwheat flour. The inhibition rates of B1, BF3 and BF4 extract (160 ㎍/plate) were 45%, 37.3% and 42% against the mutagenesis of Salmonella Typhimurium TA100 induced by MNNG (0.4 ㎍/plate), respectively. In addition, the B1 at the same concentration showed 64% and 44.3% inhibition on the mutagenesis of Salmonella Typhimurium TA98 and TA100 induced by 4NQO (0.15 ㎍/plate), respectively. In SRB assay, human breast adenocarcinoma (MCF-7), human hepatocellular carcinoma (Hep3B), human stomach adonocarcinoma (AGS), human lung carcinoma (A549) and human cervical adenocarcinoma (HeLa) proliferations were inhibited by the increase in the sample concentration.
|
|
|
KEYWORD
|
|
|
buckwheat, flour quality, antimutagenicity, cytotoxicity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|