A SURVEY OF ARYLAMINE N-ACETYLTRANSFERASE ACTIVITY IN COMMON FRUITS AND VEGETABLES |
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| Authors: | JG CHUNG JH LEE CC HO JM LAI YC CHOU HH TENG CF HUNG SC HUANG |
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| Affiliation: | Department of Medicine China Medical College Taichung 400, Taiwan, Republic of China;Department of Surgery Jen-Ai Hospital Taichung 400, Taiwan, Republic of China;Department of Biology National ChangHua University of Education ChangHua 500, Taiwan, Republic of China |
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| Abstract: | The N-acetyltransferase activity was determined in 58 common fruits and vegetables. The assay was based on acetylation of 2-aminofluorene or p-amino-benzoic acid, followed by high pressure liquid chromatographic analysis of products and remaining nonacetylated substrate. The highest specific activities were observed in Balsam pear which contained 17.37 ± 1.45 N-acetyl aminofluorene nmole/min/mg protein and 46.27 ± 6.87 N-acetyl p-aminobenzoic acid nmole/min/mg protein. N-acetyltransferase activities within the remaining 57 foodstuffs analyzed ranged from none detected to 3.39 ± 0.72 N-acetyl aminofluorene nmole/min/mg protein and none detected to 32.45 ± 6.55 N-acetyl p-aminobenzoic acid nmole/min/mg protein. This is the first demonstration of acetyl CoA: arylamine N-acetyltransferase activity in common foodstuffs. |
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