Effects of Vegetable Foodstuffs on the Mutagenicity of Beef Extracts in Salmonella/Microsome

Effects of Vegetable Foodstuffs on the Mutagenicity of Beef Extracts in Salmonella/Microsome

Creators Yamada Jiro

Effects of various vegetable foodstuffs on the mutagenicity induced by methanol extracts of broiled beef in Salmonella typhimurium TA 100 were examined. Some vegetables (methanol extracts) showed antimutagenic activities. In leaf and stalk vegetables, welsh onion, leaves of radish, shungiku and Chinese cabbage extracts were found to significantly inhibit the reverse mutation induced by beef extracts in the presence of rat-liver microsomal activation system. Green pepper, tomato and cucumber extracts showed the antimutagenicity in fruit vegetables. All kinds of tea extracts used were found to significantly inhibit the reverse mutation in the presence of S9 mix. However, they had no antimutagenic effects without S9 mix. The primary antimutagenic constituents in the tea extracts may be pre-antimutagenic constituents requiring metabolic and may induce antimutation. Further, soybean-processed foodstuffs were also found to significantly inhibit the beef extracts-induced mutagenicity in the presence of S9 mix. In other vegetable foodstuffs, pepper, enokidake and horse radish extracts had remarkable antimutagenic activities on beef extracts

[ISSN]0513-1693

[NCID]AN00243950