Reduction of mutagenic products in the presence of polyphenols during pyrolysis of protein
| Autor: | Daisuke Yoshida, Yoko Fukuhara, Fujio Goto |
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| Rok vydání: | 1981 |
| Předmět: |
Chromatography
food and beverages Mutagen Catechin medicine.disease_cause General Biochemistry Genetics and Molecular Biology Protocatechuic acid chemistry.chemical_compound Rutin chemistry Chlorogenic acid Polyphenol Tannic acid medicine Organic chemistry General Agricultural and Biological Sciences Quercetin |
| Zdroj: | Agricultural and Biological Chemistry. 45:1061-1066 |
| ISSN: | 1881-1280 0002-1369 |
| Popis: | The reduction in mutagenic products was studied using Salmonella typhimurium TA 98 in the presence of tannic acid and some polyphenols during pyrolysis of protein. Albumin was pyrolyzed with or without tannic acid at different temperatures under N2 or air atmosphere. The addition of tannic acid reduced the mutagenic activity of the pyrolysis products, and the reduction was observed in the basic and neutral fractions. The mutagenic activity of the pyrolyzates of albumin in the presence of polyphenols (such as quercetin, rutin, catechin, catechin gallate, n propyl galiate, chlorogenic acid, pyrocatechol or protocatechuic acid at the rate of 0.2 g per 1 g albumin) was from 20 to 76% of that of albumin without additives. The content of mutagen 2-amino-9H-pyrido[2,3-b ]indole in pyrolyzates decreased in the presence of polyphenols. |
| Databáze: | OpenAIRE |
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