酸奶的抗诱变作用。

Antimutagenicity of yogurt.

作者信息

Bakalinsky A T, Nadathur S R, Carney J R, Gould S J

机构信息

Department of Food Science and Technology, Oregon State University, Corvallis 97331, USA.

出版信息

Mutat Res. 1996 Feb 19;350(1):199-200. doi: 10.1016/0027-5107(95)00113-1.

DOI:10.1016/0027-5107(95)00113-1

PMID:8657181

Abstract

Yogurt is milk fermented by a mixture of two bacteria: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus. Epidemiological studies have correlated a reduced risk of colon cancer with yogurt consumption. Independent studies have established that yogurt and extracts thereof are antimutagenic. Although multiple explanations can account for yogurt's putative anticarcinogenicity, we are interested in testing the hypothesis that antimutagenic compounds produced during fermentation are responsible. We recently reported on the antimutagenicity of an acetone extract of yogurt against the experimental carcinogens N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and 3.2'dimethyl-4-aminobiphenyl (DMAB) (Mutation Res. (1995) 334, 213-224). We are now aware that palmitic acid is an active ingredient against MNNG.

摘要

酸奶是由两种细菌混合发酵而成的牛奶

德氏保加利亚乳杆菌和嗜热唾液链球菌。流行病学研究表明，食用酸奶与降低患结肠癌风险相关。独立研究证实，酸奶及其提取物具有抗诱变作用。虽然有多种解释可以说明酸奶假定的抗癌性，但我们有兴趣检验这样一个假设，即发酵过程中产生的抗诱变化合物起了作用。我们最近报道了酸奶的丙酮提取物对实验致癌物N-甲基-N'-硝基-N-亚硝基胍（MNNG）和3,2'-二甲基-4-氨基联苯（DMAB）的抗诱变作用（《突变研究》（1995年）334卷，213 - 224页）。我们现在知道棕榈酸是对抗MNNG的一种活性成分。