Comparative Bio-antimutagenicity of Common Vegetables and Traditional Vegetables in Kyoto

Abstract

Traditional vegetables in Kyoto are a unique group of vegetables that have been cultivated in limited areas near Kyoto city. We compared the traditional vegetables in Kyoto with common vegetables for the bio-antimutagenicity of their extracts against UV-induced mutation of E. coli B/r WP2. Among the traditional vegetables in Kyoto, Kamo eggplant (Solanaceae) and Katsura oriental pickling melon (Cucurbitaceae) showed higher bio-antimutagenicity and yield in the n-hexane, chloroform and ethyl acetate fractions than their common vegetable counterparts. Shishigatani pumpkin (Cucurbitaceae) possessed bio-antimutagenicity in the chloroform and ethyl acetate fractions, but common pumpkin did not. Polyphenolic compounds in the ethyl acetate fraction of plants are known to be related to antimutagenicity. However, the intensity of bio-antimutagenicity was not correlated with the polyphenol content in the ethyl acetate fractions of the present vegetables. In particular, Kamo eggplant possessed both polyphenolic and non-polyphenolic bio-antimutagenic sub-fractions in the ethyl acetate fraction. In the aqueous fraction, taro (Dioscoreaceae) was the most capable among our samples, whether being of common or traditional origin. Consequently, it is considered that some traditional vegetables in Kyoto are superior to common vegetables in their bio-antimutagenicity and that these could be used as starting materials to identify new bio-antimutagens.

• antimutagen
• vegetable
• UV-mutagenesis