Inhibitory effects of molasses on mutation and nitric oxide production

doi:10.1128/AEM.01595-07

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Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/26703

Title:	Inhibitory effects of molasses on mutation and nitric oxide production
Authors:	Wang, Bor-Sen Chang, Lee-Wen Kang, Zhi-Chyang Chu, Heuy-Ling Tai, Huo-Mu Huang, Ming-Hsing
Contributors:	生活應用與保健系食品科技系保健營養系(所) 化粧品應用與管理系
Keywords:	Molasses Mutation Nitric oxide Lipopolysaccharide Antioxidation
Date:	2011-06
Issue Date:	2013-06-20 15:52:57 (UTC+8)
Publisher:	Elsevier Amer Soc Microbiology
Abstract:	In this study, the effects of four molasses related products including cane molasses (CM), carob molasses (CAM), grape molasses (GM), and sorghum molasses (SM) on the antimutation and nitric oxide (NO) production were examined. The results showed that the four molasses products, particularly CAM, inhibited the mutagenicity of 2-aminoanthracene (2-AA), an indirect mutagen; and 4-nitroquinoline-N-oxide (4-NQO), a direct mutagen in Salmonellatyphimurium TA98 and TA100. In addition, CAM also showed a higher ABTS radical inhibition, reducing activity, and decreasing lipid oxidative damage more than the others kinds of molasses. In the range of 0–0.8 mg/ml, the inhibitory effect of all molasses products on NO generation in lipopolysaccharide (LPS) stimulated macrophages increased with increasing concentrations, and CAM showed the best inhibition of NO production. These data suggested that the four molasses related products display their biological activities in terms of antioxidation, antimutation, and anti-inflammation.
Relation:	Food Chemistry 126(3), pp. 1102-1107
Appears in Collections:	[Dept. of Life and Health Science] Periodical Articles [Dept. of Food Science & Technology] Periodical Articles [Dept. of Health and Nutrition (including master's program)] Periodical Articles [Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles

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