Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium

Yuka ISOBE; Tomoyo KATAMOTO; Yuki KAWAGUCHI; Sachiko MATSUSHITA; Kumio YOKOIGAWA; Toko AKIRA; Hiroyasu KAWAI

doi:10.3136/fstr.7.64

Notes

Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium

Yuka ISOBE, Tomoyo KATAMOTO, Yuki KAWAGUCHI, Sachiko MATSUSHITA, Kumio YOKOIGAWA, Toko AKIRA, Hiroyasu KAWAI

Author information

Yuka ISOBE
Department of Food Science and Nutrition, Nara Women’s University

Tomoyo KATAMOTO
Department of Food Science and Nutrition, Nara Women’s University

Yuki KAWAGUCHI
Department of Food Science and Nutrition, Nara Women’s University

Sachiko MATSUSHITA
Department of Food Science and Nutrition, Nara Women’s University

Kumio YOKOIGAWA
Department of Food Science and Nutrition, Nara Women’s University

Toko AKIRA
Tamanohikari sake brewing Co. Ltd.

Hiroyasu KAWAI
Department of Food Science and Nutrition, Nara Women’s University

Corresponding author

Keywords: sake cake, SOS response, suppression, antimutagenicity

JOURNAL FREE ACCESS

2001 Volume 7 Issue 1 Pages 64-66

DOI https://doi.org/10.3136/fstr.7.64

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Published: 2001 Received: June 26, 2000 Available on J-STAGE: January 30, 2007 Accepted: November 09, 2000 Advance online publication: - Revised: -

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Abstract

The suppressive effects of the extract from sake cake on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, 4NQO, Trp-P-1, Trp-P-2, IQ and MeIQx were investigated for the purpose of finding antimutagenic substances in sake cake. The water-extract and methanol-extract from sake cake strongly suppressed SOS response induced by IQ in the presence of S9 mix in a dose dependent manner. The molecular weight of a suppressive compound in the water-extract was less than 3000 in an analysis of gel filtration. Several suppressive compounds also seemed to exist in the methanol-extract from sake cake.

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