Inhibitory Effect of the Gel-Filtration Fractions of Cabbage Juice on the Mutagenicity of Pyrolyzed Tryptophan

• Published in: Journal of Home Economics of Japan Vol. 52; no. 12; pp. 1179 - 1186
• Main Authors: KOBA, Hisayo, KOBA, Kazunori, MATSUOKA, Asao, HARA, Kenji, OSATOMI, Kiyoshi, ISHIHARA, Tadashi
• Format: Journal Article
• Language: English
• Published: The Japan Society of Home Economics 2001
• Subjects: Ames method; antimutagenicity; cabbage; gel-filtration; heating; tryptophan
• ISSN: 0913-5227; 1882-0352
• DOI: 10.11428/jhej1987.52.1179

The present study examines how the cooking process with cabbage juice fractions affected the mutagenicity of food in a model system using pyrolyzed tryptophan. Cabbage juice was separated into five fractions (F-I, F-II, F-III-1, F-III-2 and F-IV) with a Sephadex G-25 column. The antimutagenicity of these fractions was then examined on tryptophan that had been pyrolyzed before or after mixing with each fraction by using Salmonella typhomurium TA 98. When tryptophan had been pyrolyzed after the mixing treatment, strong antimutagenicity was observed in F-II and F-III-1, suggesting that these fractions inhibited the formation of mutagens during the pyrolysis of tryptophan. This effect is likely to have been due at least in part to glucose and fructose in F-II, and might have been due to isothiocyanates in F-III-1. When tryptophan had been pyrolyzed before the mixing treatment, strong antimutagenicity was observed in F-I and F-II, suggesting that these fractions inhibited the mutagenic activity of the mutagens. The results indicate that heating with the cabbage juice fractions could modulate not only the mutagenic activity, but also the formation of mutagens.