A Comparison of Inhibitory Effects in Brown and White Rice (Oryza sativa L.) against Mutagenicity Induced by Tryptophan Pyrolysates.
- Author:
Jung Eun YOU
1
;
Hyang Sook CHUN
;
Jung Soon CHO
Author Information
1. Department of Food and Nutrition, Myong-Ji University, Korea.
- Publication Type:Original Article
- Keywords:
rice;
mutagenicity;
tryptophan pyrolysates;
Salmonella typhimurium reversion assay
- MeSH:
Methanol;
Salmonella typhimurium;
Tryptophan*
- From:Journal of the Korean Dietetic Association
1997;3(2):105-111
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The inhibitory effect of rice(Oryza sartiva L., illpumbyeo) against mutagenicity induced by tryptophan pyrolysates were investigated using Salmonella typhimurium reversion assay. Both methanol extracts of obtained from brown and white rice were found to possess strong activites of inhibiting the mutagenicities of 3-amino-1,4-dimethyl-5H-pyriod[4,3-b]indol(Trp-P-1) and 3-amino-1-methyl-5H-pyrido[4,3-b]indol(Trp-P-2) on Salmonella typhimurium reversion assay. As the concentration of methanol extract increased, inhibitory effect on mutagenicity increased but reached at steady state as inhibition rate of 90% when the concentration was above 10mg/plate. There was no significant difference(p>0.05) in inhibitory effect of methanol extracts between brown and white rice against tryptophan pyrolysates.
