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Antimutagenic activity of raw materials and by-products by production of grape wines

Author

Listed:
  • JIŘÍ TOTUŠEK

    (Department of Viticulture and Oenology@2)

  • DANUŠE LEFNEROVÁ

    (Department of Viticulture and Oenology@2)

  • MARIE KYSELÁKOVÁ
  • JOSEF BALÍK

    (Department of Post-harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice, Czech Republic)

  • JAROMÍR VEVERKA
  • JAN TŘÍSKA

    (Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic)

  • NADĚŽDA VRCHOTOVÁ

    (Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic)

Abstract

The inhibition of mutagenicity was assessed by Ames test by bacterial strains Salmonella typhimurium TA98 and TA100 using two mutagens and methanolic extracts of healthy fresh berries of blue grapevine varieties - St. Laurent, Portugal, André and white varieties - Chardonnay, Welschriesling, Pinot Gris and berries infected with Botrytis cinerea fungus. As model mutagens, two compounds whose presence in food is real, 2-amino-3-methyl-3H-imidazo-(4.5-f-)-quinoline (IQ), arising from certain heat treatments of meat and acting as indirect mutagen after metabolic activation, and N-nitroso-N-methylurea (MNU) acting as a direct mutagen, were applied. An increased risk of MNU is due to its possible endogenous formation. Fermentation sediment after vinification of the varieties Chardonnay, Welschriesling and André was tested by similar experimental system. All extracts showed strong positive inhibition of mutagenicity, berries infested with Botrytis cinerea also in diluted extracts. Positive inhibition was demonstrated also by fermentation sludge.

Suggested Citation

  • Jiří Totušek & Danuše Lefnerová & Marie Kyseláková & Josef Balík & Jaromír Veverka & Jan Tříska & Naděžda Vrchotová, 2008. "Antimutagenic activity of raw materials and by-products by production of grape wines," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(SpecialIs), pages 55-59.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:specialissue:id:247-2008-cjfs
    DOI: 10.17221/247/2008-CJFS
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    References listed on IDEAS

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    1. Ondřej Mikeš & Naděžda Vrchotová & Jan Tříska & Marie Kyseláková & Jan Šmidrkal, 2008. "Distribution of major polyphenolic compounds in vine grapes of different cultivars growing in South Moravian vineyards," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 182-189.
    2. K. Melzoch & V. Filip & D. Buckiová & I. Hanzlíková & J. Šmidrkal, 2000. "Resveratrol - occurrence in wine originating from Czech vineyard regions and effect on human health," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(1), pages 35-40.
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