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Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria.
Int J Food Microbiol. 2006 Aug 15; 111(1):43-7.IJ

Abstract

In this study, soymilk was first fermented with lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Bifidobacterium longum) both individually and simultaneously. Mutagenicity and the suppression of fermented soymilk against the mutagenesis induced by 4-nitroquinoline-N-oxide (4-NQO), a direct-acting mutagen, and 3,2'-dimethyl-4-amino-biphenyl (DMAB), an indirect-acting mutagen, on Salmonella typhimurium TA 100, was then investigated. It was found that the fermented soymilk shows no mutagenic activity on Sal. typhimurium TA 100. Fermentation, in general, significantly (p<0.05) enhanced the antimutagenicity of soymilk. The levels of increased antimutagenicity of fermented soymilk varied with the starter organism and the type of mutagen tested. Although unfermented soymilk exerted lower antimutagenic activity against DMAB than 4-NQO, the fermented soymilk, generally, showed a higher antimutagenic activity against DMAB than 4-NQO. Among the various fermented soymilk tested, soymilk fermented with both Str. themophilus and B. infantis simultaneously exhibited the highest antimutagenicity of 85.07% and 85.78%, respectively, against 4-NQO and DMAB Further investigation on this fermented soymilk revealed that both the antimutagenic factors formed during fermentation and the cells of the starter organisms contributed to the increased antimutagenic activity against DMAB, while the former led to the increased activity against 4-NQO.

Authors+Show Affiliations

Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16875752

Citation

Hsieh, Meng-Li, and Cheng-Chun Chou. "Mutagenicity and Antimutagenic Effect of Soymilk Fermented With Lactic Acid Bacteria and Bifidobacteria." International Journal of Food Microbiology, vol. 111, no. 1, 2006, pp. 43-7.
Hsieh ML, Chou CC. Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria. Int J Food Microbiol. 2006;111(1):43-7.
Hsieh, M. L., & Chou, C. C. (2006). Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria. International Journal of Food Microbiology, 111(1), 43-7.
Hsieh ML, Chou CC. Mutagenicity and Antimutagenic Effect of Soymilk Fermented With Lactic Acid Bacteria and Bifidobacteria. Int J Food Microbiol. 2006 Aug 15;111(1):43-7. PubMed PMID: 16875752.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria. AU - Hsieh,Meng-Li, AU - Chou,Cheng-Chun, Y1 - 2006/07/27/ PY - 2005/11/11/received PY - 2006/02/27/revised PY - 2006/04/20/accepted PY - 2006/8/1/pubmed PY - 2006/10/17/medline PY - 2006/8/1/entrez SP - 43 EP - 7 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 111 IS - 1 N2 - In this study, soymilk was first fermented with lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Bifidobacterium longum) both individually and simultaneously. Mutagenicity and the suppression of fermented soymilk against the mutagenesis induced by 4-nitroquinoline-N-oxide (4-NQO), a direct-acting mutagen, and 3,2'-dimethyl-4-amino-biphenyl (DMAB), an indirect-acting mutagen, on Salmonella typhimurium TA 100, was then investigated. It was found that the fermented soymilk shows no mutagenic activity on Sal. typhimurium TA 100. Fermentation, in general, significantly (p<0.05) enhanced the antimutagenicity of soymilk. The levels of increased antimutagenicity of fermented soymilk varied with the starter organism and the type of mutagen tested. Although unfermented soymilk exerted lower antimutagenic activity against DMAB than 4-NQO, the fermented soymilk, generally, showed a higher antimutagenic activity against DMAB than 4-NQO. Among the various fermented soymilk tested, soymilk fermented with both Str. themophilus and B. infantis simultaneously exhibited the highest antimutagenicity of 85.07% and 85.78%, respectively, against 4-NQO and DMAB Further investigation on this fermented soymilk revealed that both the antimutagenic factors formed during fermentation and the cells of the starter organisms contributed to the increased antimutagenic activity against DMAB, while the former led to the increased activity against 4-NQO. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16875752/Mutagenicity_and_antimutagenic_effect_of_soymilk_fermented_with_lactic_acid_bacteria_and_bifidobacteria_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(06)00281-9 DB - PRIME DP - Unbound Medicine ER -