title: Antimutagenicity of the purple pigment, hordeumin, from uncooked barley bran-fermented broth.
abstract: The novel purple pigment hordeumin, an anthocyanin-tannin pigment, was produced from barley bran-fermented broth. The mutagenicity or antimutagenicity of hordeumin was investigated according to the Ames method, an indication of the safety of food, using Salmonella typhimurium TA98. Despite the presence of S-9 mix, hordeumin was not mutagenic. On the other hand, hordeumin effectively decreased a reverse mutation from Trp-P-1, Trp-P-2, IQ, and B[a]P. Furthermore, hordeumin also decreased the reverse mutation from dimethyl sulfoxide extracts of grilled beef.
authors.affiliation: Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Deguchi
authors.forename: M
authors.initials: M
authors.lastname: Yoshimoto
authors.forename: R
authors.initials: R
authors.lastname: Ohba
authors.forename: S
authors.initials: S
authors.lastname: Ueda
mesh_terms: D000872:Anthocyanins / Q000494:pharmacology*; D016587:Antimutagenic Agents / Q000494:pharmacology*; D005285:Fermentation; D001467:Hordeum / Q000737:chemistry*; D047348:Hydrolyzable Tannins; D009153:Mutagens / Q000494:pharmacology; D012486:Salmonella typhimurium / Q000235:genetics; D013634:Tannins / Q000494:pharmacology*
chemical_list: D000872:Anthocyanins; D016587:Antimutagenic Agents; D047348:Hydrolyzable Tannins; D009153:Mutagens; D013634:Tannins; C408380:hordeumin