This study investigated the antigenotoxic effects of enzymatic browning reaction products (PEBRPs) obtained by reaction of polyphenol compounds with oxidase extracted from potato. Each of the PEBRPs by themselves at 100 mg/kg did not induce an increased frequency of micronucleated polychromatic erythrocytes (MNPCEs) irrespective of the sampling time (up to 72 h), while the treatment with benzo[a]pyrene (B[a]P) significantly increased the incidence of MNPCEs (P < 0.05). Significant reductions were observed in the frequencies of MNPCEs (P < 0.05) when all PEBRPs were given to the mice 12 h before they were exposed to 100 mg/kg of B[a]P and inhibitory effects were 60%, 70%, and 60% in the catechol (Ca)-PEBRPs, hydroxyhydroquinone (HHQ)-PEBRPs, and pyrogallol (Py)-PEBRPs, respectively. When three kinds of PEBRPs were fed to mice 12 h before injecting 100 mg/kg of B[a]P, the most significant decrease (P < 0.05) in the frequencies of MNPCEs induced by B[a]P were observed and the relative frequency inhibitions by Ca-PEBRPs, HHQ-PEBRPs, and Py-PEBRPs were 70%, 70%, and 60%, respectively. Also, when each type of PEBRP was given to mice one time every day for 5 days, significant reductions were observed in the frequencies of MNPCEs induced by B[a]P (P < 0.05). The strongest relative frequency inhibitions were 60% and 70%, respectively, at 200 mg/kg for Ca-PEBRPs and HHQ-PEBRPs, but Py-PEBRPs had their strongest inhibitory effect at a concentration of 100 mg/kg. These results indicates that enzymatic browning reaction products of potatoes have a strong modulatory effect on B[a]P-induced MNPCEs.
Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions
