乳酸發酵蔬菜萃取物對4-Nitroquinoline N-oxide及Benzo[a]pyrene之抗致突變性研究

Antimutagenicity of lactic acid fermentation vegetables extracts against 4-Nitroquinoline N-oxide and Benzo[a]pyrene

洪瑞琳(Jui-Ling Hung)

指導教授 ： 游若篍

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2005年)

https://doi.org/10.6342/NTU.2005.02018

摘要

本研究使用安氏法（Ames test）之Salmonella typhimurium TA 98及TA100兩突變株，檢測兩種乳酸發酵蔬菜-Kimchi及Sauerkraut對直接型致突變劑4NQO與間接型致突變劑B[a]P之抗致突變活性。結果顯示，以甲醇萃取及水萃取之乳酸發酵蔬菜樣品對S. typhimurium TA 98及TA 100菌株，無論有無老鼠肝臟萃取物（S9 mix），皆無毒性與致突變性。
Kimchi或Sauerkraut萃取物在濃度達5 mg/plate時，對4NQO或B[a]P致突變性具有超過50%抑制效果，顯示具有抗致突變活性。萃取物在0.625-5mg/plate的濃度區間內，隨樣品濃度的提高對致突變的抑制率也跟著上升，顯示出Kimchi及Sauerkraut萃取物之抗致突變性具有濃度效應。在抗致突變機制探討方面，由分段式預反應研究顯示，發酵蔬菜萃取物對4NQO之抗致突變性主要為去致突變作用（desmutagenicity）；以B[a]P誘發突變方面，則以保護細胞不受傷害之去致突變作用（blocking effect）為主。
進一步探討分別添加五株雙叉桿菌Bifidobacterium bifidum BCRC 14615、B. breve BCRC 11846、B. infantis BCRC 14602、B. longum BCRC 14634、B. lactis Bb-12 對發酵蔬菜抗致突變活性之影響。結果顯示，發酵蔬菜抗致突變活性依添加的菌種不同或致突變劑之不同而有所差異。Sauerkraut中添加B. infantis 與B. lactis萃物對4NQO及B[a]P誘發之突變的抑制率，無論在S. typhimurium TA98或TA100顯著較未添加者高。由4NQO誘發S. typhimurium TA100致突變之抑制效果中，添加B. lactis的組別，抑制突變效果顯著高於未添加雙叉桿菌者。

關鍵字

乳酸菌 ； 發酵蔬菜 ； 抗致突變性 ； 4NQO ； B[a]P

並列摘要

This study examined the antimutagenic activities of two kinds of lactic acid fermented vegetables Kimchi and Sauerkraut against a direct-mutagen, 4 -nitroquinoline N-oxide (4NQO), and an indirect- mutagen, benzo[a]pyrene (B[a]P), by the Ames test using Salmonella typhimurium TA 98 and TA100. Results indicated that the lactic acid fermented vegetables methanol extracts and water extracts were neither toxic nor mutagenic, whether it existed rat liver extracts (S9 mix) or not.
Most Kimchi or Sauerkraut extracts of a concentration of 5 mg/plate showed more than 50% inhibitory effect on 4NQO or B[a]P. This result meant Kimchi or Sauerkraut extracts have antimutagenic activities. The raise of doses of Kimchi and Sauerkraut extracts could increase the antimutagenic activities against 4NQO or B[a]P on S. typhimurium TA 98 and TA100 while extracts were within the rage of concentrations from 0.625 to 5 mg/plate. That showed dose-dependency in the concentration of extracts and the antimutagenic activities of Kimchi and Sauerkraut. According to the preincubation studies, it also discovered that the main mechanism of antimutagenicity against 4NQO is action of desmutagenicity and it against B[a]P is action of blocking effect.
It was further studied the effect of antimutagenic activities by adding five strains of bifidobacteria inducing Bifidobacterium bifidum BCRC 14615, B. breve BCRC 11846, B. infantis BCRC 14602, B. longum BCRC 14634 and B. lactis Bb-12. The results showed the antimutagenic activities change by the kind of bifidobacteria and mutagens. When added B. infantis or B. lactis to Sauerkraut, the extracts have measurable effect of antimutagenicity against 4NQO or B[a]P on S. typhimurium TA 98 and TA100 which are higher than the treatment without bifidobacteria. Out of all the groups, the extracts of Kimchi or Sauerkraut adding B. lactis have significantly antimutagenic activities which higher than the treatment without bifidobacteria.

並列關鍵字

Lactic acid bacteria ； Fermentation vegetables ； Antimutagenicity ； 4-Nitroquinoline N-oxide ； Benzo[a]pyrene

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