NoteAntim " tagenic Activity from Soybean Miso of 8-Hydroxyisofiavones " en and 6-Hydroxydaidzein

In our laboratory we have been studying food factors with tertiary functions from fermented foods,') and we attempted to isolate antioxidants from soybean miso, a traditional fermented soybean food in Japan which is stable against peroxidation, by a simple method using the DPPH radical.2} As DPPH radical scavenging compounds, we had isolated three kinds of 8-hydroxyisoflavones, 8-hydroxydaidzein (I), 8-hydroxyglycitein (II), 8-hydroxygenistein (IV), and 6-hydroxydaidzein (III) from soybean miso (Fig. I>.3) Daidzein, an isofiavone from soybean food, has been reported to have a suppressive effect on umu gene expression of the SOS response in Saimoneila mphimurium TA153SlpSKIoo2 against the mutagen Trp-P-1, and antimutagenic activity against Trp-P-1, AF-2, and activated Trp-P-1 using the Ames test in S. mphimurium TA 100.`) We, therefore, tried to measure the antirnutagenic activity of 6hydroxydaidzein and 8-hydroxyisoflavones by the Ames test using S. C}tphimurium TA 100 and TA 98.S) Daidzein and EGCg, the antimutagen`,7) with high