|Title:||Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi||Authors:||Lin, Chia-Hung
|Keywords:||Mutagenicity;Antimutagenicity;4-nitroquinoline-N-oxide;Soybean koji;Toxicity||Issue Date:||2006||Publisher:||Taipei:National Taiwan University Dept Mech Engn||Journal Volume:||110||Journal Issue:||2006||Start page/Pages:||-||Source:||International Journal of Food Microbiology||Abstract:||
In this study, solid fermentation of soybean with various GRAS filamentous fungi including Aspergillus sojae BCRC 30103, Aspergillus
oryzae BCRC 30222, Aspergillus awamori, Actinomucor taiwanesis and Rhizopus sp. was performed to prepare various soybean kojis. Toxicity,
mutagenicity and suppression on the mutagenesis induced by a direct mutagen, 4-nitroquinoline-N-oxide (4-NQO) on Salmonella typhimurium TA
100, by the various methanol extracts of the prepared soybean koji and unfermented soybean were determined and compared.
Results revealed that methanol extracts of unfermented soybean and kojis show no toxicity and mutagenic activity within the dose levels
examined on test organism. On the other hand, antimutagenic activity against 4-NQO was observed with the extract of unfermented soybean.
Furthermore, fermentation, regardless of the starter organism employed, resulted in an enhanced antimutagenic effect on the mutagenesis of 4-
NQO by the extracts of the soybean koji. Across the dose range (0.625–5.0 mg/plate) tested, a dose-dependent antimutagenic activity was
observed. Antimutagenic activities of the koji extracts varied with starter organism, with A. awamori-prepared koji extract exhibiting the highest
rate of suppression on the mutagenicity of 4-NQO. Further study with A. awamori also revealed that fermentation temperature affected the
antimutagenic activity of the prepared koji extract. In general, the extract of the A. awamori-soybean koji prepared at 30 °C showed a higher
antimutagenic activity than those prepared at 25 or 35 °C.
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