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Antimutagenic activity of whole casein on the pepper-induced mutagenicity to streptomycin-dependent strain SD 510 of Salmonella typhimurium TA 98

Published online by Cambridge University Press:  01 June 2009

Akiyoshi Hosono ,
Kunigal N. Shashikanth  and
Hajime Otani
Akiyoshi Hosono
Affiliation:
Department of Animal Husbandry, Shinshu University, Ina, Nagano-Ken, 399-45Japan
Kunigal N. Shashikanth
Affiliation:
Central Food Technological Research Institute, Mysore, 570013India
Hajime Otani
Affiliation:
Department of Animal Husbandry, Shinshu University, Ina, Nagano-Ken, 399-45Japan
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Summary

When the antimutagenic activity of milk or cultured milk components on the pepper-induced mutagenicity to streptomycin-dependent strain SD 510 of Salmonella typhimurium TA 98 was investigated, whole casein showed a significant antimutagenic activity. Heating at 121 °C for 15 min completely destroyed the antimutagenic activity of casein, which was temperature dependent. While acid or papain digestion resulted in the loss of antimutagenic activity of casein, trypsin digestion had little effect although the digestion of casein by each proteinase was over 75%. β-Casein, egg albumin, and bovine serum albumin also had a similar antimutagenic activity to that of whole casein.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 3 , August 1988 , pp. 435 - 442
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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