The Antimutagenic Activities of Blackcurrant Extract: Evaluation Using Saccharomyces cerevisiae LOH System

Genes and Environment

Satomi Kawaguchi³  Kana Nakashima³  Yoji Kato²  Yoshihiro Kamitai¹  Ayumi Yamamoto³ 

[1] Center for Joint Research, Hirosaki University;Laboratory of Food Science, Faculty of Education, Hirosaki University;Faculty of Chemical and Biological Engineering, Hachinohe National College of Technology

关键词: blackcurrant;    antimutagenic activity;    yeast loss of heterozygosity (LOH) system;    mutation;    healthy food;   

DOI  :  10.3123/jemsge.34.115

学科分类：分子生物学，细胞生物学和基因

来源: Japanese Environmental Mutagen Society / Nihon Kankyo Hen igen Gakkai

【 摘 要 】

References(46)Cited-By(2)We investigated the antimutagenic activity of extract from mature and premature blackcurrant using the yeast loss of heterozygosity (LOH) system. Blackcurrant is a classical fruit that has long been used to make juice, jam, liqueur and sometimes medicines in Europe. Recently, its beneficial health effects, including anticarcinogenic and antioxidative activities, have been reported and associated with the functions of anthocyanins. However, it remains unclear how blackcurrant exhibits an anticarcinogenic effect. In this study, we demonstrated the evaluation of the antimutagenic activity of blackcurrant extract (BCE) using the yeast LOH system. Induction of mutations by several mutagens, namely, H2O2, MMS and UV, was significantly suppressed by the combined treatment of the two types of BCE. In conclusion, our findings clearly support the antimutagenic potential of blackcurrant, not only the mature fruit but also the premature fruit, as a useful food supplement.

【 授权许可】

Unknown