Effect of Fermented Anchovy Extracts on the N-methyl-N'-nitro-N-nitrosoguanidine-Induced Mutagenicities

멸치젓갈추출물이 돌연변이 유발에 미치는 영향

  • Jung, Keun-Ok (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kang, Kap-Suk (Department of Leisure Industry, Pusan College of Information Technology) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 정근옥 (부산대학교 식품영양학과 및 김치연구소) ;
  • 강갑석 (부산정보대학 레저산업과) ;
  • 박건영 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2000.12.30

Abstract

The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of $0.125{\sim}5\;mg/plate$ in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.

Keywords

Mutagenicity;MNNG;Ames test;SOS chromotest;Fermented anchovy