ANTIMUTAGENICITY OF LACTIC-ACID BACTERIA FROM IDLY AGAINST FOOD-RELATED MUTAGENS

被引：24

作者：

THYAGARAJA, N

HOSONO, A

机构：

[1] SHINSHU UNIV,FAC AGR,MINAMIMINOWA MURA,NAGANO 39945,JAPAN

[2] GIFU UNIV,UNITED GRAD SCH AGR SCI,GIFU 50111,JAPAN

来源：

JOURNAL OF FOOD PROTECTION | 1993年 / 56卷 / 12期

关键词：

D O I：

10.4315/0362-028X-56.12.1061

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactic acid bacteria from ''Idly'', a traditional cereal pulse product of southern India, were evaluated for antimutagenic properties. Effect of their presence in Salmonella mutagenicity assay with foodborne mutagens like spice extracts, amino acid pyrolysates, and aflatoxins was examined. Variation of antimutagenic potential at different growth stages of these lactic acid bacteria was examined in time-course studies. The enzyme profile was examined to determine any possible relationship between antimutagenicity and enzymes in these lactic acid bacteria. Most of the lactic acid bacteria tested were found to decrease mutagenicities exerted by these mutagens significantly. Time-course studies showed that antimutagenic ability decreased in stationary phase of growth of lactic acid bacteria. There was no correlation between antimutagenicity and enzyme profile quantifying proteolytic, lipolytic, and other enzymes of carbohydrate metabolism. Lactic acid bacteria from ''Idly'' were found to be effective in suppressing the mutagenicities of the kinds encountered in foods.

引用

页码：1061 / 1066

页数：6

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