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Demutagenic potential of Brassica oleracea and its associated lactic acid bacteria

By: Vernalyn S. Doron, Lady Jane C. Fanuncio, Lucilyn L. Maratas

Key Words: Cabbage, Lactic acid bacteria, Mutagenecity, Ames test.

Int. J. Biosci. 15(5), 540-547, November 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.5.540-547

Certification: ijb 2019 0241 [Generate Certificate]

Abstract

Cancer chemoprevention is a major cancer preventive strategy that utilizes naturally occurring dietary phytochemicals to inhibit the malignant transformation of initiated cells.  The consumption of cruciferous vegetables is claimed to be important in the prevention of cancerous diseases, and thus, the determination of the antimutagenicity of the edible vegetable, Brassica oleracea and its associated lactic acid bacteria is quite significant. All fresh cabbage samples yielded positive bacterial growth MRS agar plates while the rotten samples had none. Forty-two isolates were then presumptively identified as lactic acid bacteria after being subjected to cultural, morphological, and biochemical characterization. Potential demutagenic properties of suspensions of cabbage and lactic acid bacteria were assessed using the Ames test. No mutagenicity was found in the 10 cabbage suspensions to Salmonella typhimurium TA98 as well as that of the 42 lactic acid bacterial suspensions.

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Demutagenic potential of Brassica oleracea and its associated lactic acid bacteria

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Vernalyn S. Doron, Lady Jane C. Fanuncio, Lucilyn L. Maratas.
Demutagenic potential of Brassica oleracea and its associated lactic acid bacteria.
Int. J. Biosci. 15(5), 540-547, November 2019.
https://innspub.net/ijb/demutagenic-potential-brassica-oleracea-associated-lactic-acid-bacteria/
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