Antimutagenic Activity of 8-Hydroxyisoflavones and 6-Hydroxydaidzein from Soybean Miso | Zendy

Yu-chi Chen | Zendy; Miyuki INABA | Zendy; Naoki Abe | Zendy; Akira Hirota | Zendy

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Antimutagenic Activity of 8-Hydroxyisoflavones and 6-Hydroxydaidzein from Soybean Miso

Author(s) -

Yu-chi Chen,

Miyuki INABA,

Naoki Abe,

Akira Hirota

Publication year - 2003

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.67.903

Subject(s) - daidzein , potency , isoflavones , ames test , chemistry , food science , toxicology , traditional medicine , genistein , biochemistry , in vitro , biology , genetics , medicine , salmonella , bacteria

The antimutagenic activity of four isoflavones isolated from soybean miso toward three kinds of mutagens, AF-2, MNNG, and Trp-P-1, was evaluated by the Ames test. 8-Hydroxyisoflavones had greater suppressive potency than that of daidzein, and 6-hydroxydaidzein had almost the same activity as daidzein. These results indicated the number of hydroxy and methoxy groups and the position of these functional groups were important for antimutagenic activity.

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