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＜departmental bulletin paper＞
DNA-breaking Activity of Heat-treated Juices from Vegetables and Fruits in the Market

Creator
Author PID
K001579
Creator Name
野中, 美智子
Nonaka, Michiko
Affiliation
Affiliation Name
九州大学農学部食糧化学教室
Laboratory of Food Chimistry, Faculty of Agriculture, Kyushu University
Creator Name
古野, 信也
Furuno, Shinya
Affiliation
Affiliation Name
九州大学農学部食糧化学教室
Laboratory of Food Chemistry, Faculty of Agriculture, Kyushu University
Creator Name
西山, 和夫
Nishiyama, Kazuo
Affiliation
Affiliation Name
宮崎大学農学部
Faculty of Agriculture, Miyazaki University
Creator Name
篠原, 和毅
Shinohara, Kazuki
Affiliation
Affiliation Name
農林水産省食品総合研究所
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
Author PID
L001137
Creator Name
村上, 浩紀
Murakami, Hiroki
Affiliation
Affiliation Name
九州大学農学部食糧化学教室
Laboratory of Food Chemistry, Faculty of Agriculture, Kyushu University
Creator Name
大村, 浩久
Omura, Hirohisa
Affiliation
Affiliation Name
九州大学農学部食糧化学教室
Laboratory of Food Chemistry, Faculty of Agriculture, Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1989-01
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
43
Issue
1/2
First Page
55
Last Page
59
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/23308
Related DOI
九州大學農學部學藝雜誌 || 43(1/2) || p55-59
Science bulletin of the Faculty of Agriculture, Kyushu University || 43(1/2) || p55-59
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 43(1/2) || p55-59
Science bulletin of the Faculty of Agriculture, Kyushu University || 43(1/2) || p55-59
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 43(1/2) || p55-59
Science bulletin of the Faculty of Agriculture, Kyushu University || 43(1/2) || p55-59
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
23308
Peer-Reviewed
Unrefereed
Subject Terms
加熱処理液汁
DNA切断能試験
アガローススラブゲル電気泳動法
ISSN
0368-6264
NCID
AN0005519X
Notes
DNA-breaking activity of heat-treated juices from 24 kinds of vegetables and fruits in the market was analyzed by use of agarose slab gel electrophoresis. 1. DNA-breaking activity was detected in the heat-treated juices from pumpkin, burdock, eggplant, shiitake, Chinese cabbage, celery, whelsh onion, Chinese leek, spinach, cucumber, garland chrysanthemum, green pepper, cabbage, onion, carrot, pear, kaki, tomato, garlic, radish and orange, while the activity was not detected in those from apple, pineapple and lemon. 2. Cu^<2+> ion decreased DNA-breaking activity of carrot, onion and pumpkin, but slightly enhanced the activity of cabbage. 3. The activity of garland chrysanthemum, green pepper, garlic, tomato and cabbage was inactivated by phenoloxidase. These findings suggest that some vegetables and fruits in the market contain DNA-breaking substances such as polyphenol compounds.
24種の市販蔬菜および果実の加熱処理液汁についてアガローススラブゲル電気泳動法によるDNA切断能試験を行なった.1.DNA切断活性が認められたのはカボチャ,ゴボウ,ナス,シイタケ,ハクサイ,セロリー,ネギ,ニラ,ホウレンソウ,キュウリ,シュンギク,ピーマン,キャベツ,タマネギ,ニンジン,ナシ,カキ, トマト,ニンニク,ダイコン,ミカンであった.そしてDNA切断活性が認められなかったのはリンゴ,パイナップル,レモンであった.2.Cu^<2+>イオンはニンジン,タマネギ,カボチャのDNA切断活性を減少させたが,キャベツの活性はわずかに増強させた.3.フェノールオキシダーゼはシュンギク,ピーマン,ニンニク,トマト,キャベツのDNA切断活性を失活した.以上のことから,数種の市販競菜･果実はポリフェノール化合物のようなDNA切断活性物質を含有することが示唆された.
Created Date 2012.07.25
Modified Date 2022.11.11

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