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Desmutagenicity of soybean after heating
1Department of Food and Nutrition, Japan Women's University, Tokyo, Japan.
Bioscience, Biotechnology, and Biochemistry
|July 1, 1996
Summary
Heated soybean extracts show significant desmutagenic activity against harmful heterocyclic amines. This protective effect persists through digestion, indicating potential benefits for food safety.
Area of Science:
- Food Science
- Toxicology
- Biochemistry
Background:
- Heterocyclic amines are mutagenic compounds formed during high-temperature cooking.
- Soybeans are a common food source with potential bioactive compounds.
Purpose of the Study:
- To investigate the mutagenicity and desmutagenicity of heated soybean extracts.
- To evaluate the stability and mechanism of the desmutagenic activity.
Main Methods:
- Ames test was used to assess mutagenicity and desmutagenicity.
- Soybean extracts were prepared using water, methanol, and diethylether after heating.
- Desmutagenicity was tested against various heterocyclic amines.
Main Results:
- Heated soybean extracts demonstrated strong desmutagenic activity (43-92%) against heterocyclic amines.
- No mutagenicity was observed in the soybean extracts themselves.
- Desmutagenic activity remained stable after in vitro denaturation and in vivo digestion.
Conclusions:
- Heated soybeans possess potent desmutagenic properties against food mutagens.
- The desmutagenic mechanism involves blocking mutagenicity of activated compounds, not inhibiting enzyme systems.