『徳島大学 教育・研究者情報データベース (EDB)』---[学外] /
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種別 (必須): 学術論文 (審査論文) [継承]
言語 (必須): 英語 [継承]
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著者 (必須): 1. (英) Higashimoto M (日) (読)
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2. (英) Akada Y (日) (読)
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3. (英) Sato M (日) (読)
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4. (英) Kinouchi Takemi (日) (読)
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5.桑原 知巳
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6.大西 克成
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題名 (必須): (英) Inhibitory effects of tea extracts on the mutagenicity of 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid on treatment with nitrite in the presence of ethanol  (日)    [継承]
副題 (任意):
要約 (任意): (英) It has been shown that the mutagenicity of 1-methyl-1,2,3, 4-tetrahydro-beta-carboline-3-carboxylic acid (MTCCA), a major mutagen precursor in soy sauce on treatment with nitrite and ethanol, was strongly decreased by the addition of hot water extracts of green, black and oolong teas in the reaction mixture when it was treated with 50mM nitrite at pH3.0, 37 degrees C for 60min in the presence of 7.5% ethanol. The mutagenicity-decreasing activity of the teas was scarcely decreased by washing the teas with chloroform and benzene and was partly decreased by butanol and ethyl acetate. Typical polyphenols such as catechins were shown to have the antimutagenicity dose dependently. The antimutagenicity and the reducing power of tea extracts gave a positive good correlation. The results suggest that the mutagenicity of MTCCA on treatment with nitrite in the presence of ethanol may be decreased by the mixed fractions of lyophilic components such as polyphenols, which have high reducing power such as catechins and the other compounds which have little reducing power including the derivatives of the catechins and so on. Although the antimutagenicity of teas and catechins was also considerably effective when they were added after the nitrosation, that of black tea and some catechins was less effective.  (日)    [継承]
キーワード (推奨): 1. (英) antimutagenicity (日) (読) [継承]
2. (英) tea extracts (日) (読) [継承]
3. (英) nitrosation (日) (読) [継承]
4. (英) soy sauce (日) (読) [継承]
5. (英) ethanol (日) (読) [継承]
6. (英) catechin (日) (読) [継承]
発行所 (推奨): Elsevier Science [継承]
誌名 (必須): Food and Chemical Toxicology (British Industrial Biological Research Association)
(pISSN: 0278-6915, eISSN: 1873-6351)

ISSN (任意): 0278-6915
ISSN: 0278-6915 (pISSN: 0278-6915, eISSN: 1873-6351)
Title: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Title(ISO): Food Chem Toxicol
Publisher: Elsevier BV
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年月日 (必須): 西暦 2000年 1月 初日 (平成 12年 1月 初日) [継承]
URL (任意): http://dx.doi.org/10.1016/S0278-6915(99)00121-0 [継承]
DOI (任意): 10.1016/S0278-6915(99)00121-0    (→Scopusで検索) [継承]
PMID (任意): 10685009    (→Scopusで検索) [継承]
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備考 (任意): 1.(英) Article.PublicationTypeList.PublicationType: Journal Article  (日)    [継承]

標準的な表示

和文冊子 ● M Higashimoto, Y Akada, M Sato, Takemi Kinouchi, Tomomi Kuwahara and Yoshinari Ohnishi : Inhibitory effects of tea extracts on the mutagenicity of 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid on treatment with nitrite in the presence of ethanol, Food and Chemical Toxicology, Vol.38, No.1, 7-13, 2000.
欧文冊子 ● M Higashimoto, Y Akada, M Sato, Takemi Kinouchi, Tomomi Kuwahara and Yoshinari Ohnishi : Inhibitory effects of tea extracts on the mutagenicity of 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid on treatment with nitrite in the presence of ethanol, Food and Chemical Toxicology, Vol.38, No.1, 7-13, 2000.

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