Suppressive Effects of the Methanol Extracts from Miso on SOS Response of Salmonella typhimurium Induced by Mutagens and Their Isoflavone Contents

抄録

The percent suppression of the methanol extracts from rice-koji miso (RM), barley-koji miso (BM) and soybean-koji miso (SM) on the SOS response of Salmonella typhimurium TA1535/pSK1002 induced by MNNG was determined. The suppression in commercial mature misos and miso preparations decreased in the order SM, RM, BM. The daidzein and genistein contents of the extract from the commercial mature SM were highest, followed in order by BM and RM. The percent suppression and aglycon content of the miso preparation increased with the degree of fermentation. However, there was no direct relationship between the suppression and aglycon content.