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Mutagenic and Anti-mutagenic Effects of Methanol Extract of Tremella flava Chen Fermented Soymilk (TFS)

I-Chuan Sheih 1, Tai-I Chen 2, and Tony J. Fang 2
1. Department of Food and Beverage Management, Ta Hwa University of Science and Technology, Hsinchu, Taiwan, ROC
2. Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
Abstract—Tremella flava Chen, a novel yellow jelly and edible mushroom, was isolated in Taiwan. Our preliminary study have shown the antioxidative, anti-inflammation and anti-infection property of T. flava fermented soymilk (TFS), and the objective of this study is to determine the potential adverse effects and antimutagenic applicability. The Ames test employing histidine mutants of the S. typhimurium tester stains TA97, TA98, TA100, TA102 and TA1535 were used to examine the mutagenicity of TFS. No mutagenic activity was observed for either test strains at all used doses (0.25~20.0 mg/plate), with or without S9 activation. On the other hand, TFS also inhibited 4-nitroquinoline-1-oxide (4NQO), mitomycin C and sodium azide-induced mutations in a dose-dependent manner. These results demonstrated that TFS might be a multifunctional and safety dietary supplement with antioxidative, anti-inflammation, anti-infection, and antimutagenic activities in the future.
 
Index Terms—Tremella, soymilk, antimutagenic, Ames test, mutation

Cite: I-Chuan Sheih, Tai-I Chen, and Tony J. Fang, "Mutagenic and Anti-mutagenic Effects of Methanol Extract of Tremella flava Chen Fermented Soymilk (TFS)," International Journal of Food Engineering, Vol. 4, No. 1, pp. 46-50, March 2018. doi: 10.18178/ijfe.4.1.46-50
 
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