Antimutagenic Effects of Enzymatic Browning Reaction Products of polyphenol Compounds by polyphenoloxidase derived from Mushroom(Agaricus bisporus)

양송이 유래 Polyphenoloxidase에 의한 Polyphenol 화합물의 효소적 갈변생성물의 돌연변이 억제효과

  • Oh, Heung-Seok (Institute of Health and Environment Kangweon-Do) ;
  • Ham, Seung-Si (Department of Food Science and Technology, Kangweon National University)
  • 오흥석 (강원도보건환경연구원) ;
  • 함승시 (강원대학교 식품공학과)
  • Published : 1992.08.01

Abstract

The antimutagenic effects of enzymatic browning reaction products (MEBRPs) of polyphenol compounds (catechol, homocatechol, hydroxyhydroquinone, pyrogallol) by enzyme extracted from mushroom (Agaricus bisporus) were demonstrated through spore rec-assay using B. subtilis $H17(rec^+)$ and $M45(rec^-)$, Ames test using S. typhimurium TA98 and TA100 and SOS chromotest using E. coli PQ37/plasmid pKM101. In spore rec-assay, the MEBRPs showed antimutagenic effects by decreasing of the inhibition zone induced by MNNG. In Ames test with S-9mix in both TA98 and TA100, all of MEBRPs showed strong antimutagenic effects of about 21 to 99% against mutation by $B({\alpha})P$ and Trp-P-1, as adding $300\;{\mu}l$ of the MEBRPs. In SOS chromotest, MEBRPs showed antimutagenic effects by inhibiting the SOS-inducing function induced by 4NQO and MMC, as increasing in concentration of the MEBRPs. But they did not showed mutagenicity in these bacterial assays.

Keywords

antimutagenic;mushroom enzymatic browning;spore rec-assay;Ames test;SOS chromotest