Purification and Properties of a Plant Desmutagenic Factor for the Mutagenic Principle of Tryptophan Pyrolysate

Inoue, Tadashi; Morita, Kazuyoshi; Kada, Tsuneo

doi:10.1080/00021369.1981.10864522

Cited by 12 publications

(8 citation statements)

References 8 publications

(8 reference statements)

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“…The purified desmutagenic factor exhibited a n absorption spectrum (Fig. 7) with the maxima at 280 nm, 403 nm, 504 nm, and 640 nm, and a small shoulder at around 380 nm which was also observed in the case of the desmutagenic factor of cabbage (Inoue 1981). The absorptions at the wave length maxima are present in the following ratio; 0.377, 1.000, 0.1222 and 0.068, respectively.…”

Section: Spectral Propertiesmentioning

confidence: 58%

“…Each figure is a mean value from two plates Previous experiments revealed that the cabbage factor had peroxidase activity (Inoue 1981). We, therefore, examined whether the broccoli factor had similar enzymatic activity or not.…”

Section: Discussionmentioning

confidence: 99%

“…It has been reported that the cabbage factor possess dual roles (Inoue 1981). First it acts directly on the mutagen to chemically destroy it.…”

Section: Discussionmentioning

confidence: 99%

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PURIFICATION AND PROPERTIES OF DESMUTAGENIC FACTOR FROM BROCCOLI (BRASSICA OLERANCEA VAR. ITALICA PLENCK) FOR MUTAGENIC PRINCIPLE OF TRYPTOPHAN PYROLYSATE

Morita¹,

Yamada²,

Iwamoto³

et al. 1982

Journal of Food Safety

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ethidiumbromide and Baminoanthracene, was purified from broccoli (Brassica olerancea var. italica plenck). The factor was not sedimented by ultracentrifugation at 200,000 x g for 2 h. It adsorbed to a DEAE-cellulose column and was eluted with low concentration of potassium chloride. The purified factor exhibited a heme-like protein absorption spectrum with a Soret band at 403 nm and (Y and p bands at 640 and 504 nm, respectively. The molecualr weight was estimated to be approximately 53,000 by SDS-gel electrophoresis.Recently, it has been shown that pyrolysis products of proteins and amino acids in fish and meat exhibit high mutagenic activity. Tryptophan pyrolysates, especially, have very high mutagenic activities compared to benzo(a)pyrene Yamamoto 1978). The mutagenic priciples of the To whom reprint requests should be addressed.

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Section: Spectral Propertiesmentioning

confidence: 58%

Section: Discussionmentioning

confidence: 99%

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PURIFICATION AND PROPERTIES OF DESMUTAGENIC FACTOR FROM BROCCOLI (BRASSICA OLERANCEA VAR. ITALICA PLENCK) FOR MUTAGENIC PRINCIPLE OF TRYPTOPHAN PYROLYSATE

Morita¹,

Yamada²,

Iwamoto³

et al. 1982

Journal of Food Safety

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“…In contrast to these results, o-nitroaniline was found to be nonmutagenic in other studies in several strains of Salmonella typhimurium. including TA1538 (2)(3)(4)(5). Negative results for o-nitroaniline are also reported for Escherichia coli strains WP2 and WP2uvrA-and in a test for UDS in rat hepatocytes (4).…”

Section: Introductionmentioning

confidence: 86%

Mutagenicity evaluation of nitroanilines and nitroaminophenols in Salmonella typhimurium

Shahin

1985

Intern J of Cosmetic Sci

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Synopsis In our studies of structure-activity relationships, three nitroanilines and nine nitroaminophenols were tested for their ability to induce mutations in Salmonella typhimurium strains TA1535, TA100, TA1537, TA1538 and TA98. The compounds m-nitroaniline, 4-nitro-2-aminophenol, and 3-nitro-6-aminophenol were active in two or more of these strains. The compounds o-nitroaniline, 2-nitro-3-aminophenol, 3-nitro-4-aminophenol, 4-nitro-3-aminophenol, 3-nitro-2-aminophenol, 2-nitro-6-aminophenol, 2-nitro-4-aminophenol and 2-nitro-5-aminophenol were inactive, both in the presence and in the absence of S9 mix. The compound p-nitroaniline was also inactive in all tests with the possible exception of that in strain TA98 in the presence of S9 mix, where it was either very weakly mutagenic or non-mutagenic. The mutagenic activity or inactivity of these compounds appears to be dependent on the positions of the amino, nitro, and hydroxy groups in their chemical structures. Etude en mutagénèse des nitroanilines et nitroaminophénols sur Salmonella typhimurium.

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“…These values are important in establishing the significance of these compounds in human cancer causation. Based on experimental research as well as epidemiological data, a hypothesis has been postulated whereby the food mutagens are the initiating carcinogens and their action is modified by other dietary factors such as fat, fiber, or the desmutagenic compounds isolated from vegetables Inoue et al, 1981a;Weisburger et al, 19811. There are several other pertinent reviews on this topic Weisburger et al, 19831.…”

Section: Introductionmentioning

confidence: 99%

Review: Putative mutagens and carcinogens in foods. VI. Protein pyrolysate products

Vuolo

Schuessler

1985

Environ. mutagen

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Diet and nutrition may be responsible for 60% of the total cancer incidence for women and greater than 40% for men. Fat, animal protein, and meat consumption are highly correlated with colon cancer incidence. The charcoal broiling of meat and fish yield mutagenic substances. Many findings support the hypothesis that the predominant mutagens are formed by the Maillard reaction. A number of mutagenic compounds have been identified both from cooked foods and from protein pyrolysates. The identified compounds are N-heterocyclic primary amine derivatives of either carbolines, imidazoquinolines, or imidazoquinoxalines. The carboline-type mutagens are structurally related to the known carcinogens 2-acetylaminofluorene (AAF) and 2-aminofluorene (AF), while the imidazoquinoline and imidazoquinoxaline types are believed to resemble 3,2'-dimethyl-4-aminobiphenyl (DMAB). Studies support the theory that these compounds require metabolic activation and are carcinogenic. The major metabolites of several compounds have been identified as the N-hydroxy derivatives. DNA binding was found to be a necessary but not a sufficient condition for mutagenesis. The modified base products have been identified as C-8-guanyl derivatives, resembling adducts formed by the carcinogenic aromatic amines.

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Purification and Properties of a Plant Desmutagenic Factor for the Mutagenic Principle of Tryptophan Pyrolysate

Cited by 12 publications

References 8 publications

PURIFICATION AND PROPERTIES OF DESMUTAGENIC FACTOR FROM BROCCOLI (BRASSICA OLERANCEA VAR. ITALICA PLENCK) FOR MUTAGENIC PRINCIPLE OF TRYPTOPHAN PYROLYSATE

PURIFICATION AND PROPERTIES OF DESMUTAGENIC FACTOR FROM BROCCOLI (BRASSICA OLERANCEA VAR. ITALICA PLENCK) FOR MUTAGENIC PRINCIPLE OF TRYPTOPHAN PYROLYSATE

Mutagenicity evaluation of nitroanilines and nitroaminophenols in Salmonella typhimurium

Review: Putative mutagens and carcinogens in foods. VI. Protein pyrolysate products

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