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Titolo:
Binding activity of Natto (a fermented food) and Bacillus natto isolates to mutagenic-carcinogenic heterocyclic amines
Autore:
Rajendran, R; Ohta, Y;
Indirizzi:
Hiroshima Univ, Fac Appl Biol Sci, Microbial Biochem Lab, Higashihiroshima7398528, Japan Hiroshima Univ Higashihiroshima Japan 7398528 shihiroshima7398528, Japan
Titolo Testata:
CANADIAN JOURNAL OF MICROBIOLOGY
fascicolo: 10, volume: 47, anno: 2001,
pagine: 935 - 942
SICI:
0008-4166(200110)47:10<935:BAON(F>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTIC-ACID BACTERIA; DIETARY FIBER; CANCER; ANTIMUTAGENICITY; CELLS; CHEMOPREVENTION; YOGURT; ASSAY; MISO;
Keywords:
fermented food; mutagens; heterocyclic amines; Natto; binding;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
37
Recensione:
Indirizzi per estratti:
Indirizzo: Ohta, Y Hiroshima Univ, Fac Appl Biol Sci, Microbial Biochem Lab, Higashihiroshima7398528, Japan Hiroshima Univ Higashihiroshima Japan 7398528 hima7398528, Japan
Citazione:
R. Rajendran e Y. Ohta, "Binding activity of Natto (a fermented food) and Bacillus natto isolates to mutagenic-carcinogenic heterocyclic amines", CAN J MICRO, 47(10), 2001, pp. 935-942

Abstract

The fermented food, whole meal Natto, viscous polymeric material from Natto, Natto bean, cooked soya bean, and 28 bacterial isolates from Natto were studied for their binding capacity to foodborne mutagenic-carcinogenic heterocyclic amines. The mutagenic heterocyclic amines used were Trp-P-1 (3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole); Trp-P-2 (3-amino-1-methyl-5H-pyrido(4,3-b)indole); Glu-P-1 (2-amino-6-methyldipyrido(1,2-a:3'2'-d)imidazole);PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine); IQ (2-amino-3-methylimidazo(4,5-f)quinoline); MeIQ (2-amino-3,4-dimethylimidazo(4,5-f)quinoxaline); MeIQx (2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline); and MeAalphaC(2-amino-3-methyl-9H-pyrido(2,3)indole). The lyophilized Natto and other fractions of Natto exhibited high binding activity towards Trp-P-1, Trp-P-2,PhIP, and MeAalphaC, while Glu-P-1, IQ, and MeIQ were not effectively bound. The binding capacity of bacterial isolates (Bacillus natto) were isolate-mutagen dependent. Heat treated lyophilized cells, cell wall, and cytoplasmic contents of the bacterial isolate with the highest binding capacity were analyzed for their ability to bind different heterocyclic amines. The results indicate the importance of the cell wall in binding to heterocyclic amines, whereas the cytoplasmic contents were less effective. Heat-treated cells were not much different from that of viable cells in their binding. Theimpact of different factors, such as pH, incubation time, metal ions, different concentrations of sodium chloride and alcohol, various enzymes, and acetylation of mutagens on binding of Trp-P-1 and IQ, were discussed. The significance of the present results is also discussed from the viewpoint thatNatto, a fermented food, is able to scavenge dietary mutagenic heterocyclic amines through binding.

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Documento generato il 01/04/20 alle ore 23:05:43