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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.1
- 발행연도
- 1999.3
- 수록면
- 38 - 42 (5page)
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초록· 키워드
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Antimutagenic effects of 5 kinds of kochujang (Korean red pepper soybean paste) samples compared with doenjang (Korean soy paste) were studied using the Ames test with Salmonella typhimurium T A100 and the SOS chromotest with E. coli PQ37. The antimutagenic effects of methanol extracts from red pepper powder and meju (fermented soybean) powder, the major ingredients of the kochujang, were also evaluated for the mutagenicity of aflatoxin B₁ (AFB₁) in the Ames assay. The methanol extracts from the kochujang samples showed lower antimutagenicities than those of doenjang against AFB₁ and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in the Ames assay. Traditional kochujang I and Ⅱ exhibited strong antimutagenic activity against AFB₁ and MNNG. The traditional kochujang Ⅲ also effectively reduced the mutagenicity induced by MNNG. The antimutagenic effects of the kochujang samples against MNNG were also observed in the SOS chromotest system with the same fashions as shown in the Ames mutagenicity test. The methanol extracts from meju powder had the strongest inhibitory effects on mutagenicity induced by AFB₁, however, those from red pepper powder showed lower inhibition rate than kochujang. These results suggest that traditional kochujang exhibit higher antimutagenic activity than the commercial variety, and that meju powder seems to be one of the major antimutagenic components in kochujang.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERNCES
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