Antimutagenicity of the purple pigment, hordeumin, from uncooked barley bran-fermented broth.
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.
Deguchi
T
T
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology, Japan.
Yoshimoto
M
M
Ohba
R
R
Ueda
S
S
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*
D000872:Anthocyanins; D016587:Antimutagenic Agents; D047348:Hydrolyzable Tannins; D009153:Mutagens; D013634:Tannins; C408380:hordeumin