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Suzuki, T., Morishita, T., Takigawa, S., Noda, T. and Ishiguro, K. (2015) Characterization of Rutin-Rich Bread Made with “Manten-Kirari”, a Trace-Rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.). Food Science and Technology Research, 21, 733-738.

has been cited by the following article:

• TITLE: Evaluation of the Mutagenicity Potential of Trace-Rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Using the Ames Test

  AUTHORS: Tatsuro Suzuki, Toshikazu Morishita, Shigenobu Takigawa, Takahiro Noda, Koji Ishiguro

  KEYWORDS: Tartary Buckwheat, Rutin, Rutinosidase, Quercetin, Mutagenicity

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.5 No.2, May 25, 2016

  ABSTRACT: To ensure the safety of “Manten-Kirari”, a non-bitter and trace-rutinosidase variety of Tartary buckwheat, we evaluated its mutagenic activity in a bacterial reverse mutagenicity assay, the Ames test. Salmonella typhimurium TA100, TA1535, TA98, TA153, and Escherichia coli WP2 uvrA were employed as test bacteria. The flour of “Manten-Kirari” was dissolved at 12 - 50,000 μg/mL in DMSO and investigated. The number of revertants did not differ compared to the negative control for all concentrations tested, whereas that in the positive control, the number of revertants was increased with or without metabolic activation for each bacterial strain tested. These results suggested that the flour of the Tartary buckwheat “Manten-Kirari” was not genotoxic.