소금의 종류에 따른 과산화 효과와 보돌연변이성 비교
Potential Correlation between Lactose Intolerance and Cancer Occurrence
하정옥, 박건영,
소속 상세정보
하정옥 ( Ha Jung-Ok )
부산대학교 식품영양학과
박건영 ( Park Kun-Young )
부산대학교 식품영양학과
KMID : 0603519990040010044
Abstract
The lipid autooxidation rate and comutagenic effect of several kinds of salt were investigated in lipid autooxidation system, and Ames assay and SOS chromotest systems, respectively. Salt can be classified into raw salts (Chunil salt, Saeng salt), purified salts (NaCl reagent grade, Hanju salt) and processed salts (Gueun salt, Saeng keum, Bamboo salt) from the commercially available salts in Korea. All sorts of the salt exhibited to promote autooxidation of linoleic acid, and comutagenicity on N-methyl-N’-nitro-N- nitrosoguanidine (MNNG) in the Ames test system but the levels were different. Among the several salts, processed salts, especially bamboo salt significantly lowered autooxidation and comutagenic effects than other salts but purified salts caused the highest autooxidation rate and comutagenic effect.
키워드
Lactose; Lactase; Lactose intolerance; Dairy product consumption; Chronic colonic inflammation; Cancers
원문 및 링크아웃 정보
등재저널 정보