2002 Fiscal Year Final Research Report Summary
Formation of new mutagens by the Maillard reaction and its inhibition by edible plant components
| Project/Area Number |
13680153
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | University of Shizuoka |
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Principal Investigator |
KINAE Naohide University of Shizuoka, School of Food & Nutri. Sci., Professor, 食品栄養科学部, 教授 (00046286)
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| Co-Investigator(Kenkyū-buntansha) |
MASUDA Shuichi University of Shizuoka, School of Food & Nutri. Sci., Assistant Professor, 食品栄養科学部, 助手 (40336657)
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| Project Period (FY) |
2001 – 2002
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| Keywords | Maillard Reaction / Reducing sugar / Amino acid / Creatinine / Mutagenicity / Antimutagenicity / MeIQx / PhIP |
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| Research Abstract |
When a mixture of reducing sugar, amino acid and creatinine was incubated under physiological conditions (pH7.4, 37℃), several mutagens were formed. By analysis with LC-MS, two heterocyclic amines (MeIQx and PhIP) were isolated. This is a new information so far. The presence of active oxygen and metal ion promoted the Maillard reaction, but there was no correlation between incubation time and the mutagenic activity. The addition of plant components including tea catechins retarded the formation of these mutagenic compounds. There results show that a valance of daily food is very important to decrease cancer incidence.
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Research Products
(10 results)
