Mutagenicity of the Extract from Defatted Rice Bran by Subcritical Water Treatment

Jintana Wiboonsirikul, Yukitaka Kimura, Shuji Adachi, Yukihiro Sakai, Asao Hosoda, Hisaji Taniguchi, Hisahiro Morita, Takuo Tsuno

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The mutagenicity of the extracts from defatted rice bran by water or subcritical water treatment at 50°C to 250°C was examined using the Umulac AT test, which is a kit reagent for assaying the genotoxin-induced umu gene expression. The examination revealed that the extract at any temperature was negative for the mutagenicity for both the -S9 and +S9 tests, which assess the mutagenicity of the sample itself and its metabolites, respectively.

Original languageEnglish
Pages (from-to)75-78
Number of pages4
JournalJapan Journal of Food Engineering
Volume9
Issue number1
DOIs
Publication statusPublished - 2008
Externally publishedYes

Keywords

  • defatted rice bran
  • Mutagenicity
  • subcritical water
  • umu-test
  • Umulac AT test

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Fingerprint Dive into the research topics of 'Mutagenicity of the Extract from Defatted Rice Bran by Subcritical Water Treatment'. Together they form a unique fingerprint.

  • Cite this

    Wiboonsirikul, J., Kimura, Y., Adachi, S., Sakai, Y., Hosoda, A., Taniguchi, H., Morita, H., & Tsuno, T. (2008). Mutagenicity of the Extract from Defatted Rice Bran by Subcritical Water Treatment. Japan Journal of Food Engineering, 9(1), 75-78. https://doi.org/10.11301/jsfe2000.9.75