Antimutagenicity of Sweetpotato (<i>Ipomoea batatas</i>) Roots

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  • YOSHIMOTO Makoto
    Department of Upland Farming, Kyushu National Agricultural Experiment Station
  • OKUNO Shigenori
    Department of Upland Farming, Kyushu National Agricultural Experiment Station
  • YOSHINAGA Masaru
    Department of Upland Farming, Kyushu National Agricultural Experiment Station
  • YAMAKAWA Osamu
    Department of Upland Farming, Kyushu National Agricultural Experiment Station
  • YAMAGUCHI Masaatu
    College of Horticulture, Minami-Kyushu University
  • YAMADA Jiro
    Laboratory of Food Science, Faculty of Education, Yamaguchi University

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  • Antimutagenicity of Sweetpotato (Ipomoea batatas) Roots.

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  Antimutagenicity of the water extracts prepared from the storage roots of four varieties of sweetpotato with different flesh colors was investigated using Salmonella typhimurium TA 98. The extract from the whole roots of the purple-colored Ayamurasaki variety effectively decreased the reverse mutation induced not only by Trp-P-1, Trp-P-2, IQ, B[a]P, and 4-NQO but also by dimethyl sulfoxide extracts of grilled beef. Comparison of the inhibitory activity of the extracts from the normal Ayamurasaki and its anthocyanin-deficient mutant one suggested that the anthocyanin pigment in the flesh decreases the mutagenic activity of the mutagens as heterocyclic amines. Two anthocyanin pigments purified from purple-colored sweetpotato, 3-(6,6′-caffeylferulylsophoroside)-5-glucoside of cyanidin (YGM-3) and peonidin (YGM-6) effectively inhibited the reverse mutation induced by heterocyclic amines, Trp-P-1, Trp-P-2, and IQ in the presence of rat liver microsomal activation systems.<br>

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