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Evaluation of mutagenic and antimutagenic activities of oligorutin and oligoesculin.

Food chemistry (2012-09-08)
Ghada Ben Rhouma, Latifa Chebil, Mounira Krifa, Mohamed Ghoul, Leila Chekir-Ghedira
RÉSUMÉ

Rutin and esculin have been polymerised by laccase. Five fractions with M(w)¯ between 2127.42 and 8331.85g/mol for oligorutins, and between 688.12 and 6973g/mol for oligoesculins, were obtained. Fourier transformed infrared analysis showed that oligorutins were formed through C-C, C-O and CO linkages, while oligoesculins were obtained through C-C linkages. Monomers, their oligomers and their metabolites exhibited no mutagenic effect. Oligorutins and oligoesculins were more efficient in reducing the mutagenicity of methyl methanesulphonate, by, respectively, 69% and 64.8% in the presence of Salmonella typhimurium TA104, and 79.7% and 68.9% in the presence of S. typhimurium TA102, than were their monomers. The same oligomers revealed greater significant inhibitory effect of 2-aminoanthracene mutagenicity (respectively 82.4% and 79.3% in the presence of S. typhimurium TA104, and 89.2% and 82.9% in the presence of S. typhimurium TA102), than their monomers. Our results strongly suggest the enhancement of the tested monomer antimutagenicity after polymerisation.

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Sigma-Aldrich
Esculin hydrate, ≥98%
Sigma-Aldrich
Esculin hydrate, ≥98.0% (HPLC)