Antimutagenic activity of whole casein on the pepper-induced mutagenicity to streptomycin-dependent strain SD 510 ofSalmonella typhimuriumTA 98

Publisher Website
Google Scholar
Abstract
Summary: When the antimutagenic activity of milk or cultured milk components on the pepper-induced mutagenicity to streptomycin-dependent strain SD 510 ofSalmonella typhimuriumTA 98 was investigated, whole casein showed a significant antimutagenic activity. Heating at 121 °C for 15 min completely destroyed the antimutagenic activity of casein, which was temperature dependent. While acid or papain digestion resulted in the loss of antimutagenic activity of casein, trypsin digestion had little effect although the digestion of casein by each proteinase was over 75%. β-Casein, egg albumin, and bovine serum albumin also had a similar antimutagenic activity to that of whole casein.