Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimutagenic Effects of Doenjang(Korean Soy Paste)

  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Suk-Hee (Dept, of Food and Nutrition, Kyungnam Junior Collage) ;
  • Cheigh, Hong-sik (Dept. of Microbiology, Pusan National University) ;
  • Baik, Hyung-Suk (Dept. of Microbiology, Pusan National University)
  • Published : 1996.10.01
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Abstract

Antimutagenic effect of Doenjang (Korean soy paste) on various carcinogens in Salmonella typhimurium strains of TA98 and TA100 were studied. By the addition of methanol extract of Doenjang to aflatoxin B₁(AFB₁)in the experimental system, the mutagenicity of AFB₁ on the strains of TA98 and TA100 was com-pletely inhibited. The methenol extract of the Doenjang also inhibited the mutagencities induced by direct mutagens such as N-methy1-N'-nitro-N-nitroguanidine(MNNG)and 4-nitroquinoline-1-oxide(4-NQO), and another indirect mutagens of benzo(a) pyrene(BaP) and dimethylnitrosamine(DMN). From the solvents and thin layer chromatographic(TLC) fractionations, free fatty acid(s), especially linoleic acid in Doenjang seemed to be one of the active antimutagenic compounds.

Keywords

References

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