Mutagenic and Anti-Mutagenic Properties of Meju and Other Korean Food Products from Fermented Soybeans.
10.3349/ymj.1988.29.2.117
- Author:
Neville Sue RAPP
1
;
Yong Chung SEONG
;
Hye SHIN
;
ln Sun HONG
;
Jae Yeon JANG
;
David J SEEL
Author Information
1. Christian Medical Research Center, Presbyterian Medical Center, Chonju, Korea.
- Publication Type:Original Article ; In Vitro ; Research Support, Non-U.S. Gov't
- Keywords:
Antimutagenic activity;
meju;
aflatoxin B1;
benzo(a)pyrene;
ames test
- MeSH:
Aflatoxins/analysis/*toxicity;
Fermentation;
Food Contamination/*analysis;
In Vitro;
Korea;
Mutagenicity Tests;
*Mutation;
Plant Extracts/toxicity;
Soybeans/*toxicity;
Support, Non-U.S. Gov't
- From:Yonsei Medical Journal
1988;29(2):117-123
- CountryRepublic of Korea
- Language:English
-
Abstract:
ln order to investigate the mutagenic activity of Meju, an important component of the Korean diet, both chemical techniques and the Ames test were used. To determine if antimutagenic activity is present in Meju and other soybean based foods, the Ames Test was done in the presence of aflatoxin B1, benzo(a)pyrene, and other mutagens. Although aflatoxin contamination was found in 6 of 43 samples of Meju tested, the amounts were less than 1 ppb in all but one. Meju had a protective effect against mutations produced by both aflatoxins and benzo(a)pyrene, both of which act via an epoxide, but not against other mutagens tested.
