Hung Yu-Hsiang, Huang Hui-Yu, Chou Cheng-Chun
Graduate Institute of Food Science and Technology, National Taiwan University, 59, lane 144, Keelung Rd., Sec. 4, Taipei, Taiwan.
Int J Food Microbiol. 2007 Aug 15;118(1):62-8. doi: 10.1016/j.ijfoodmicro.2007.06.005. Epub 2007 Jun 13.
In this study, solid fermentation of steamed black soybean with various GRAS (Generally recognized as safe) filamentious-fungi including Aspergillus awamori, Aspergillus oryzae BCRC 30222, Aspergillus sojae BCRC 30103, Rhizopus azygosporus BCRC 31158 and Rhizopus sp. No. 2 was performed. Mutagenicity and antimutagenicity of the methanol extracts of unfermented and fermented steamed black soybeans against 4-nitroquinoline-N-oxide (4-NQO), a direct mutagen and Benzo[a]pyrene (B[a]P), an indirect mutagen, on Salmonella Typhimurium TA100 and TA 98, were examined. The methanol extracts of unfermented and fermented steamed black soybeans show no mutagenic activity for either test strains at the doses tested. The extracts inhibited mutagenesis by either 4-NQO or B[a]P in S. Typhimurium TA100 and TA98. Fermentation with fungi also enhanced the antimutagenic effect of black soybean while the antimutagenic effect of the fermented black soybeans extract varied with the starter organism, mutagen, and test strain of S. Typhimurium examined. Generally, the extracts of A. awamori-fermented black soybean exhibited the highest antimutagenic effect. With strain TA100, the inhibitory effects of 5.0 mg of A. awamori-fermented black soybean extract per plate on the mutagenic effects of 4-NQO and B[a]P were 92% and 89%, respectively, while the corresponding rates for extract of unfermented were 41% and 63%, respectively. With strain 98, the inhibition rates were 94 and 81% for the fermented bean extract and 58% and 44% for the unfermented bean extracts. Testing of extracts prepared from black soybean by A. awamori at temperatures 25, 30 and 35 degrees C and for times of 1-5 days revealed that, generally, the extract prepared from beans fermented at 30 degrees C for 3 days exhibited the greatest inhibition against the mutagenic effects of 4-NQO and B[a]P.
在本研究中，用包括泡盛曲霉、米曲霉BCRC 30222、酱油曲霉BCRC 30103、少根根霉BCRC 31158和根霉2号在内的各种GRAS（一般认为安全）丝状真菌对蒸黑豆进行固态发酵。检测了未发酵和发酵蒸黑豆的甲醇提取物对鼠伤寒沙门氏菌TA100和TA98的直接诱变剂4-硝基喹啉-N-氧化物（4-NQO）和间接诱变剂苯并[a]芘（B[a]P）的诱变性和抗诱变性。在测试剂量下，未发酵和发酵蒸黑豆的甲醇提取物对两种测试菌株均无诱变活性。提取物抑制了鼠伤寒沙门氏菌TA100和TA98中4-NQO或B[a]P的诱变作用。真菌发酵也增强了黑豆的抗诱变作用，但发酵黑豆提取物的抗诱变作用因起始微生物、诱变剂和所检测的鼠伤寒沙门氏菌测试菌株而异。一般来说，泡盛曲霉发酵黑豆的提取物表现出最高的抗诱变作用。对于TA100菌株，每平板5.0mg泡盛曲霉发酵黑豆提取物对4-NQO和B[a]P诱变作用的抑制率分别为92%和89%，而未发酵提取物的相应抑制率分别为41%和63%。对于98菌株，发酵豆提取物的抑制率分别为94%和81%，未发酵豆提取物的抑制率分别为58%和44%。对泡盛曲霉在25、30和35℃温度下以及1-5天时间内从黑豆制备的提取物进行测试，结果表明，一般来说，在30℃下发酵3天的豆子制备的提取物对4-NQO和B[a]P的诱变作用表现出最大的抑制作用。
