Effectofroastingprocessontheantigenotoxicpropertiesof.docVIP

PAGE  PAGE 80 Effect of roasting process on the antigenotoxic properties of Cassia tora L. Chi-Hao Wu and Gow-Chin Yen Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan Abstract Antigenotoxic properties of water extracts from Cassia tora L. (WECT) treated with different degrees of roasting (unroasted and roasted at 150℃ and 250℃) were evaluated by Ames test and the Comet assay, and the possible mechanisms were discussed. The reference mutagens used were 2-amino-6-methyldipyrido(1,2-a:3:2-d)imidazole (Glu-P-1) and 3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (Trp-P-1). Results indicated that WECT, especially unroasted C. tora (WEUCT), markedly suppressed the mutagenicity of Glu-P-1 and Trp-P-1. The IC50 of WEUCT toward Glu-P-1 and Trp-P-1 were 0.15, 0.57 and 0.20, 0.17 mg/mL for strains TA98 and TA100, respectively. In the Comet assay performed on human lymphocytes, WECT exhibited no cytotoxic effect at a concentration of 0.1-0.5 mg/mL, the cell viability were greater than 95 %. All three types of WECT (unroasted and roasted at 150, and 250℃) exhibited protective effects on DNA damage in human lymphocytes induced by Trp-P-1. At a concentration of 0.5 mg/mL, the inhibitory effects were observed in the order of unroasted (55%)＞roasted at 150℃ (42%)＞roasted at 250℃ (29%). It revealed that increasing roasting degrees of the Cassia seeds might decrease their antigenotoxic potency both in prokaryotic (Ames test) and eukaryotic (Comet assay) genotoxicity assays. Mutagen-inhibitor interaction (molecular complex formation) was identified in s