Desmutagenic and bio-antimutagenic effects of the extracts from Japanese miso in Salmonella assay

記事区分：原著[Author Abstract]Using a Salmonella/microsome assay, the antimutagenic effects of specific components of the extracts from Japanese Miso were investigated. Miso exhibited an antimutagenic activity against ethyl methanesulfonate (EMS)-induced mutagenicity. This activity was recognized in the fractions extracted with acetone and ether. The soybean-koji miso showed markedly antimutagenic effects with both ether layer (fraction 1) and water layer (fraction 2). No mutagenicity or toxicity was observed for Salmonella typhimurium TA100 using any of the extracts. To study the mechanism of the activity, the extracts of soybean-koji miso were employed further for desmutagenic test and bio-antimutagenic test. Fraction 1 extract was observed to exhibit both the desmutagenic effect and the bio-antimutagenic effect, but fraction 2 was observed to exhibit only the desmutagenic effect. It is suggested that miso is composed of multiple components with the antimutagenic activities.[著者抄録]米味噌, 麦味噌, 豆味噌を用い, それぞれアセトン抽出後, 抽出液をエーテル可溶画分(Fr.1)と水可溶画分(Fr.2)に分画し, S.typhimurium TA100を用いてAmes test法でそれぞれの抗変異原効果を検定した。それぞれの味噌のFr.1とFr.2はともにEthyl methanesulfonate(EMS)に対して抗変異原効果を示し, この効果は豆味噌で最も大きかった。豆味噌のFr.1は比較的強い消変異原効果と比較的弱い生物的抗変異原効果を示したが, Fr.2には生物的抗変異原効果は認められず, 消変異原効果のみが確認された