DNA breaking activity and mutagenicity of soy sauce : characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanone

Soy sauce is a seasoning consumed widely in Southeast Asia. When supercoiled DNA was incubated with soy sauce at pH7.4 and 37 degrees C, extensive breaking of DNA single-strands was caused. It was found that the breaking activity was due to multiple components with different molecular weight and pol...

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Veröffentlicht in:	Mutation Research-Environmental Mutagenesis and Related Subjects 1996-02, Vol.359 (2), p.119-132
Hauptverfasser:	HIRAMOTO, K, SEKIGUCHI, K, AYUHA, K, ASO-O, R, MORIYA, N, KATO, T, KIKUGAWA, K
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences DNA - drug effects DNA Damage Food Additives - analysis Food Additives - toxicity Food toxicology Furans - toxicity Glycine max - toxicity Hydroxyl Radical Medical sciences Mutagens - toxicity Toxicology
Online-Zugang:	Volltext
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