查詢結果分析
來源資料
相關文獻
- Studies on DNA Mutagenesis Mediated by Maillard Reaction Products
- Variation of Multilocus Minisatellite DNA Fingerprints in Avian Populations
- Lipid Oxidation of Ground Pork during Storage as Affected by Maillard Reaction Products from Wheat Protein Hydrolysate and Sugars
- 市售雞精對環境致突變物之抗突變性
- 微波加熱時產生之梅納反應
- 木糖-離胺酸梅納反應產物及其區分物抗氧化特性之研究
- 不同反應時間之幾丁聚醣-葡萄糖梅納反應產物之抑菌性與幾丁聚醣對魚糕之保存效果
- 以不同品種印度棗試製蜜餞之研究
- 食物香從那裡來﹖--梅納反應產生之香氣(1)
- 梅納反應產物對烹調豬肉餅的抗氧化及抗菌作用
頁籤選單縮合
題名 | Studies on DNA Mutagenesis Mediated by Maillard Reaction Products=梅納褐變反應產物誘導DNA變異之研究 |
---|---|
作者 | 陳椒華; 王淑珍; 張淑玉; 謝峻旭; 周隆武; 陳瑞雲; Chen, Jiau-hua; Wang, Shu-jen; Chang, Shwu-yuh; Shieh, Jiunn-shiuh; Chow, Long-wu; Chen, Juei-yon; |
期刊 | 藥物食品分析 |
出版日期 | 19960300 |
卷期 | 4:1 1996.03[民85.03] |
頁次 | 頁57-64 |
分類號 | 412.25 |
語文 | eng |
關鍵詞 | 梅納反應; DNA變異; 轉形效率; Maillard reaction; DNA mutagenesis; Tranformation efficiency; |
英文摘要 | A glucose-lysine Maillard model system was prepared and its reaction products (MRPs) obtained. Reaction of the 0.025M to 1M glucose-lysine MRPs with plasmid pUC12, resulted in lowered transformation efficiency of pUC12 throughout the reaction time which ranged from five minutes to twenty-four hours. Attempts to compare the pUC12 DNA pattern after being incubated with the MRPs, showed no size change of the DNA as evidenced by gel electrophoresis. Following increased incubation time of MRPs and pUC12 DNA from four to twelve days, showed transformation efficiencies of the pUC12 to be 3.2% and 0.15%, respectively. Transformation efficiencies of pUC12 incubated with MRPs for 12 days were several folds lower than that incubated for four days. Following denaturation of the incubation mixtures of pUC12 and MRPs by ethanol precipitation and renaturation in Tris-EDTA buffer, the transformation efficiency of pUC12 was increased by more than ten folds. This phenomenon was also found in those of the pUC12 incubated with glucose-lysine MRPs within twenty-four hours. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。