Soybean Sauce Research Articles

The mutagenicity of soy bean sauce

Soy bean sauce is commonly used as a food material in Taiwan where the incidence of hepatoma and gastric cancer is high. We have therefore investigated the mutagenicity of soy bean sauce in vitro. When treated with nitrite at the 2000 ppm level soy bean sauce produced a mutagenic substance as demonstrated using the Salmonella/mammalian microsome mutagenicity test. All 21 different brands of soy bean sauce showed similar results. Most mutagenic material was formed when the nitrite level was 2000 ppm and the pH was 3; ascorbic acid prevented the formation of mutagenic products in nitrite-treated soy bean sauce.

2,3の食品より分離された有害Penicilliumの代謝産物について(有機化学)

(+)-Rugulosin from Penicillium variabile, viridicatin and viridicatol from P. cyclopium, and citreoviridin from P. citreo-viride were isolated in a high yield and identified as the main toxic metabolites in their culture on rice of these fungi which were found in some japanese foods like rice, Miso, and soybean sauce. Ergosterol and its peroxide were also isolated from P. variabile as by-products.

PRELIMINARY REPORT ON THE IN VITRO BROWN PIGMENTATION OF TOOTH SUBSTANCE

1) 76 strains belonging to 17 species or bacterial groups were tested in respect of pigmentation of the small piece of the tooth placed in 1% glucose broth. It was found that the organisms which produced acid from glucose could stain deeper depending on their pH level of the broth reached during 20 days incubation at 37°C.2) One of the determinate factors for the pigmentation was found in the meat extract which consist of the glucose broth and it was removed after absorption by activated charcoal. The second determinant was considered to be releasing of reactive groups of the tooth which is inactive under physiological circumstances.3) The activation of such reactive groups might be brought by either lowering pH of the medium or addition of chelating agent, used Na2-EDTA in this study, in alkaline reaction. Thus it might be the removal of calcium blocking the reactive groups of some organic moiety of the tooth.4) In addition to the meat extract, browning substances were also found in yeast extract, soy bean sauce, autoclaved pepton solution containing humin, caramelized glucose solution and neutralized pyruvic acid solution. Exogenous or dietary pigments may also play some role in the browning of the carious process.5) The fact that pigmentation occured in the caramelized glucose solution in alkaline reaction is most interesting in this study. Formation of Ca-saccarate may cause releasing the reactive groups of the tooth.

飮食物防腐剤の研究 (第43報)

Mold grew in the existence of n-propyl-p-hydroxybenzoate at the concentration of ca. 0.001%, 0.003%, 0.005%, and 0.007% respectively after 4, 5, 6, and 8 days, but ca. 0.005% of thymol, 0.003% of p-chlorothymol, and 0.001% of o-chloro-p-thymolinaldehyde inhibited the growth of mold during 30 days experimental period. These results showed that, thymol group compounds had a strong antiseptic action against mold in soy bean sauce. The experiment of urea, thiourea had not antiseptic power in the concentration of 0.01%.

Chinese Soy Bean Sauce as a Transmitting Agent of Bacterial Gastro-Intestinal Infections

Chinese Soy Bean Sauce as a Transmitting Agent of Bacterial Gastro-Intestinal Infections