Inhibitory Effects of Food-Coloring Agents Derived from Monascus on the Mutagenicity of Heterocyclic Amines

Satoko Izawa, Nanaho Harada, Toshirou Watanabe, Naoki Kotokawa, Akira Yamamoto, Hikoya Hayatsu, Sakae Arimoto-Kobayashi

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Red and yellow pigments extracted from Monascus anka and Monascus purpureus (collectively called Beni-Koji) are being used for food coloration. In the Ames Salmonella assay, these pigments themselves showed individually no mutagenic activity, and both of them inhibited the mutagenicity of 3-hydroxyamino-1-methyl-5H-pyrido[4,3-b]indole [Trp-P-2(NHOH)], the activated form of Trp-P-2 (3-amino-1-methyl-5H-pyrido[4,3-b]indole). Laccaic acid and kaki pigment also inhibited the mutagenicity of Trp-P-2(NHOH). Monascus dyes, both yellow and red, inhibited the mutagenicity of metabolically activated 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo-[4,5-f]quinoline, and cooked-meat extract. Incubation of Trp-P-2(NHOH) with the Monascus dyes resulted in a rapid disappearance of the mutagen. Therefore, a role of the dyes in the inhibition of the mutagenicity appears to be acceleration of the decomposition of the activated mutagens.

Original languageEnglish
Pages (from-to)3980-3984
Number of pages5
JournalJournal of agricultural and food chemistry
Volume45
Issue number10
DOIs
Publication statusPublished - Oct 1997

Keywords

  • Antimutagenicity
  • Degradation of mutagen
  • Food colorant
  • Heterocyclic amine
  • Laccaic acid
  • Monascus

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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