Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56560
DC FieldValueLanguage
dc.contributor.author蔡順仁zh_TW
dc.contributor.other行政院國家科學委員會zh_TW
dc.contributor.other中興大學食品科學系zh_TW
dc.date1998zh_TW
dc.date.accessioned2014-06-06T09:06:17Z-
dc.date.available2014-06-06T09:06:17Z-
dc.identifierNSC86-2313-B005-098zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56560-
dc.description.abstract中式調理食品常用之蔥屬植物含硫化合物已知能有效抑制食物致癌物(IQ)所引起之致突變性/致癌性,但其實際作用機制仍不清楚。本研究室以安氏試驗法(Ames Salmonella/microsome test)之研究結果初步顯示某些蔥屬植物含硫化合物能誘發已受損傷之 DNA 進行修補,以降低致突變發生之頻率(bioantimutagenicity); 過去本研究室又發現在肝灌流-初代培養細胞(liver perfusion-primary cell culture) 實驗模式中,某些蔥屬植物含硫化合物會增強 glutathione (GSH), glutathione S-transferase (GST)等解毒系的活性。因此本計劃擬以安氏試驗法篩檢何種蔥屬植物含硫化合物對 IQ 具有較強之生物抗突變作用,並以大腸菌E.coli PQ37 為菌種進行 SOS chromotest,以探討蔥屬植物含硫化合物是否同樣能抑制 IQ 所引起的 SOS 效應 (SOS response),另外也以人類肝癌細胞株 HepG2 探討蔥屬植物含硫化合物在人類細胞中是否亦能有效抑制 IQ所引起的非程序性 DNA 合成(Unscheduled DNAsynthesis;UDS)。zh_TW
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=280230&plan_no=NSC86-2313-B005-098&plan_year=86&projkey=PB8512-2039&target=plan&highStr=*&check=0&pnchDesc=%E8%94%A5%E5%B1%AC%E6%A4%8D%E7%89%A9%E5%90%AB%E7%A1%AB%E5%8C%96%E5%90%88%E7%89%A9%E5%B0%8DIQ%E4%B9%8B%E5%9F%BA%E5%9B%A0%E6%AF%92%E6%80%A7%E3%80%81%E4%BB%A3%E8%AC%9D%E5%8F%8ADNA%E9%8D%B5%E7%B5%90%E7%89%A9%E5%BD%A2%E6%88%90%E4%B9%8B%E5%BD%B1%E9%9F%BFen_US
dc.subject基礎研究zh_TW
dc.subjectSulfur-containing compounden_US
dc.subject食品科技zh_TW
dc.subject含硫化合物zh_TW
dc.subject致突變性zh_TW
dc.subject致癌性zh_TW
dc.subject抗突變性zh_TW
dc.subject蔥屬zh_TW
dc.subjectMutagenicityen_US
dc.subjectCarcinogenicityen_US
dc.subjectAntimutagenicityen_US
dc.subjectAlliumen_US
dc.subject2-amino-3-methylimidazo[4,5-f]quinoline(IQ)en_US
dc.title蔥屬植物含硫化合物對IQ之基因毒性、代謝及DNA鍵結物形成之影響zh_TW
dc.titleEffects of Organosulfur Compounds from Allium sp. on the Genotoxicity, Metabollism and DNA Adducts Induced by the Cooked-Food Carcinogen 2-Amino-3-Methylimidazo (4, 5-f) Quinolineen_US
dc.typeResearch Reportszh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeResearch Reports-
item.cerifentitytypePublications-
item.fulltextno fulltext-
item.languageiso639-1zh_TW-
item.grantfulltextnone-
Appears in Collections:食品暨應用生物科技學系
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