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

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
Publication statusPublished - Oct 1997

Fingerprint

Food Coloring Agents
Monascus
artificial colors
heterocyclic amines
food coloring
mutagenicity
Amines
Monascus purpureus
quinoline
dyes
Pigments
pigments
indoles
Coloring Agents
2-amino-3,4-dimethylimidazo(4,5-f)quinoline
2-amino-3-methylimidazo(4,5-f)quinoline
Mutagens
meat extracts
koji
Salmonella

Keywords

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

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Inhibitory Effects of Food-Coloring Agents Derived from Monascus on the Mutagenicity of Heterocyclic Amines. / Izawa, Satoko; Harada, Nanaho; Watanabe, Toshirou; Kotokawa, Naoki; Yamamoto, Akira; Hayatsu, Hikoya; Arimoto, Sakae.

In: Journal of Agricultural and Food Chemistry, Vol. 45, No. 10, 10.1997, p. 3980-3984.

Research output: Contribution to journalArticle

Izawa, S, Harada, N, Watanabe, T, Kotokawa, N, Yamamoto, A, Hayatsu, H & Arimoto, S 1997, 'Inhibitory Effects of Food-Coloring Agents Derived from Monascus on the Mutagenicity of Heterocyclic Amines', Journal of Agricultural and Food Chemistry, vol. 45, no. 10, pp. 3980-3984.
Izawa S, Harada N, Watanabe T, Kotokawa N, Yamamoto A, Hayatsu H et al. Inhibitory Effects of Food-Coloring Agents Derived from Monascus on the Mutagenicity of Heterocyclic Amines. Journal of Agricultural and Food Chemistry. 1997 Oct;45(10):3980-3984.
Izawa, Satoko ; Harada, Nanaho ; Watanabe, Toshirou ; Kotokawa, Naoki ; Yamamoto, Akira ; Hayatsu, Hikoya ; Arimoto, Sakae. / Inhibitory Effects of Food-Coloring Agents Derived from Monascus on the Mutagenicity of Heterocyclic Amines. In: Journal of Agricultural and Food Chemistry. 1997 ; Vol. 45, No. 10. pp. 3980-3984.
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