글루타민산나트륨-글루코스 Maillard 반응생성물이 E. coli WP2 uvrA에서의 돌연변이원성에 미치는 효과 = Effects of Monosodium Glutamate-Glucose Maillard Reaction Product on the Mutagenicity in E. coli WP2 uvrA

국문 초록 (Abstract)

과거에서부터 식생활에 이용되어온 MSG를, 조리시를 가정하여 1M농도로 glucose와 가열하여 반응 생성된 MRP에 대하여, E. coli WP2 uvrA에서의 돌연변이원성을 검색한 결과, 그 자체에 돌연변이원성은 인정되지 않았다. 한편 전형적인 돌연변이원/발암원으로 알려진 MNNG 및 AF-2의 돌연변이원성을, MRP 투여 0.1~0.4ml/plate 범위에서 70%정도 억제하는 효과를 나타내었다. 이 결과는 MRP가 MNNG 및 AF-2의 돌연변이원성을 화학적 또는 효소적으로 반응하여 파괴하는 demutagen으로 작용하는 것으로 시사되었다.

다국어 초록 (Multilingual Abstract)

For the vast majority of all known protein, glutamic acid is the major amino acid. and also largely present in its free form in animal and plant tissues.
Monosodium glutamate(MSG) is widely used as a flavoring agent in cooking, presumably as a taste stimulant and a flavor enhancer. Accordingly, there have been many researches on the physiological, biochemical, and toxicological properties of MSG. Although extensive researches have been conducted on MSG, there is still room for argument on its safety.
It is well known that heated food systems contained hundreds of chemical compounds; some being mutagenic and others being antimutagenic.
MSG-glucose Maillard reaction product(MRP) was prepared by boiling of 1M-MSG and equimolar glucose solutions for 10hr in a water bath. Mutagenicity was measured in tryptophan requiring strains of Escherichia coli WP2 uvrA by the pre-incubation method.
MRP was not found to be mutagenic and did not exhibit spontaneous mutation at the dose range of 0.1~0.4ml/plate. It did, however, inhibit the mutagenicities of N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 2-(2-furyI)-3-(5-nitro-2-furyl)acrylamide(AF-2) without any decrease of cell survivals.
MRP exerted a desmutagenic effect on mutagens directly before they acted on cells.

목차 (Table of Contents)

• ABSTRACT = 13
• Ⅰ. 서론 = 14
• Ⅱ. 재료 및 방법 = 14
• 1. MRP의 조제 = 14
• 2. 돌연변이원성 시험 = 14
• 3. 항돌연변이원성 시험 = 15
• Ⅲ. 결과 및 고찰 = 15
• 1. MRP의 돌연변이원성 = 15
• 2. MRP의 항돌연변이원성 = 16
• Ⅳ. 요약 = 18
• 참고문헌 = 18