Inhibition of the mutagenicity of cooked-beef basic fraction by its acidic fraction

Autor:	Yusuke Wataya, Keiko Inoue, Toshiko Hayatsu, Hikoya Hayatsu, Hiroko Ohta, Takako Namba, Masami Makita, Keiko Togawa
Rok vydání:	1981
Předmět:	Salmonella typhimurium endocrine system Salmonella Chromatography Hot Temperature Meat Mutagenicity Tests food and beverages Fraction (chemistry) General Medicine medicine.disease_cause Oleic acid chemistry.chemical_compound chemistry medicine Microsome Animals Cattle Mutagenicity Test Mutagens
Zdroj:	Mutation research. 91(6)
ISSN:	0027-5107
Popis:	By using the Salmonella/microsome system, it was found that the activity of mutagens present in the basic fraction of cooked-ground-beef was completely suppressed by addition of the acidic fraction obtained from the cooked-beef. The suppression was ascribable to the presence of oleic acid in the acidic fraction. This finding indicates that no, or diminished, mutagenicity would be found in materials containing fat.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::450453d8625a9b3d873dc3e5198bf14e https://pubmed.ncbi.nlm.nih.gov/7027035 Zobrazit plný text záznamu