Desmutagenicity of soybean after heating.
The mutagenicity and desmutagenicity of extracts of soybeans heated at 225 +/- 5 degrees C were investigated by the Ames test. The soybeans were refluxed in water, methanol, or diethylether for 2 h. The aqueous and methanol extracts (2-4 mg/plate) of the heated soybeans exhibited strong desmutagenic activity of 43-92% against heterocyclic amines (Trp-P-1. Glu-P-2, IQ, MeIQx. PhIP), while no mutagenicity was observed. The desmutagenicity of the heated soybean extracts remained even after denaturation by 0.1 N HCl in vitro and absorption by the rat small intestine. The desmutagenic mechanism for heated soybeans was evaluated, and it was verified that the soybean extract exhibited its desmutagenicity by blocking the mutagenicity of activated Trp-P-1, and not by inhibiting the S9 enzyme system.
Oshite
H
H
Department of Food and Nutrition, Japan Women's University, Tokyo, Japan.
Oda
M
M
Nguyen
V C
VC
D000818:Animals; D016587:Antimutagenic Agents / Q000494:pharmacology*; D002243:Carbolines / Q000037:antagonists & inhibitors / Q000633:toxicity; D066298:In Vitro Techniques; D000432:Methanol; D009152:Mutagenicity Tests; D009153:Mutagens / Q000633:toxicity*; D010936:Plant Extracts / Q000494:pharmacology; D051381:Rats; D012486:Salmonella typhimurium / Q000187:drug effects / Q000235:genetics; D013025:Glycine max / Q000737:chemistry*; D014867:Water
D016587:Antimutagenic Agents; D002243:Carbolines; D009153:Mutagens; D010936:Plant Extracts; D014867:Water; C019132:3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole; D000432:Methanol