Date of Award
4-6-2018
Document Type
Honors Thesis
Department
Chemistry & Biochemistry
First Advisor
Ryan T. Hayes
Second Advisor
Brian Y. Y. Wong
Abstract
From the unexpected finding that cooked grains and meat substitutes elicit a mutagenic response in Salmonella typhimurium TA98, our work has been aimed at deconstructing this finding via a survey of heated binary amino acid combinations, involving arginine, a plant-based amino acid. secondly, our work has looked towards sing phytochemical extracts from traditional Chinese medicinal herbs to inhibit the mutagenic activity of heterocyclic amines (main culprit for mutagenicity in meat). Two fractions from the burned products of arginine and phenylalanine (RF-HCA-06 and -07) were statistically significant inducers of mutagenesis; Scutellaria barbata and Oldenlandia diffusa, both separately and together, were statistically significant inhibitors of PhIP-induced mutagenesis. Further fractionaton of the compounds and herbal extracts may lead to the discovery of the compound(s) responsible for inducing or inhibiting mutagenicity, respectively.
Recommended Citation
Alva, Rayford C., "Evaluating Mutagenicity of Burned Arginine-based Heterocyclic Amines and Anti-mutagenicity Effect of Chinese Medicinal Herbs" (2018). Honors Theses. 172.
https://dx.doi.org/10.32597/honors/172/
https://digitalcommons.andrews.edu/honors/172
Subject Area
Mutagenicity testing; Salmonella typhimurium; Arginine; Scutellaria; Oldenlandia; Heterocylic amines; Herbs
Creative Commons License
This work is licensed under a Creative Commons Attribution-No Derivative Works 4.0 International License.
DOI
https://dx.doi.org/10.32597/honors/172/
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