Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Bacillus polyfermenticus SCD and Its Bacteriocin on MNNG-induced DNA Damage

Park, Eun-Ju;Park, Jun-Seok;Paik, Hyun-Dong

  • Published : 20041000
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Abstract

Bacillus polyfermenticus SCD and its bacteriocin were investigated in vitro to examine their potential to deactivate carcinogen N-methyl-$N^{t}$-nitro-N-nitrosoguanidine (MNNG). Using the comet assay to detect DNA damage in CHO-$K_{1}$ cells, we found that B. polyfermenticus SCD and its bacteriocin deactivated MNNG and then protected the cells from MNNG-induced DNA damage. No protective effects were observed when they were treated simultaneously with MNNG without any preincubation process or when they were given before MNNG. Therefore, the action mechanisms could be due to a binding of reactive intermediates before they reach the DNA. These results indicate that B. polyfermenticus SCD and its bacteriocin have the potential to inhibit carcinogen-induced DNA damage.

Keywords

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