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Fermented Beetroot Juice as a Factor Limiting Chemical Mutations Induced by MNNG in Salmonella typhimurium TA98 and TA100 Strains
fermented juice beetroot Salmonella typhimurium Lactobacillus antimutagenic activity
2010/10/14
The study showed that the fermented beetroot juice (10 mL/plate)
reduced the level of MNNG-induced mutations by 64 % in Salmonella typhimurium TA98
and by 65 % in Salmonella typhimurium TA100. The b...
Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium
sake cake SOS response suppression
2009/6/18
The suppressive effects of the extract from sake cake on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, 4NQO, Trp-P-1, Trp-P-2, IQ and MeIQx were investigated for the purp...
Antimutagenic Properties of Basil（Ocimum basilicum L.）in Salmonella typhimurium TA100
4-nitroquinoline-N-oxide (4NQO) 2-nitropropane (2-NP) benzo(a)pyrene (B(a)P)
2009/3/4
The use of dietary antimutagens and anticarcinogens has been seen as a promising approach to the protection of human health. Basil (Ocimum basilicum L.) is a well-known medicinal and aromatic plant, w...
Suppressive Effects of Polysaccharide Produced by Bacillus circulans on Chemical Mutagens-Induced SOS Response in Salmonella typhimurium
SOS response polysaccharide Bacillus circulans
2010/11/23
The suppressing effects of polysaccharide produced by Bacillus circulans on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, MNNG, 4NQO, Trp-P-2, IQ and MeIQx were compared ...
Suppressive Effects of the Methanol Extracts from Miso on SOS Response of Salmonella typhimurium Induced by Mutagens and Their Isoflavone Contents
SOS response miso extract isoflavone content
2010/11/22
The percent suppression of the methanol extracts from rice-koji miso (RM), barley-koji miso (BM) and soybean-koji miso (SM) on the SOS response of Salmonella typhimurium TA1535/pSK1002 induced by MNNG...