The Use of Soy Sauce in Inhibition of Radiation Induced Fetal Death and Anomaly
Human kind has enjoyed the benefits of radiation for disease diagnosis or treatment, although it is also well known that radiation is carcinogenic or teratogenic. The author of this thesis has been so far continuing with experimental study on anomaly by using various kinds of radiation. For one experiment, it has become clear that with 200 rads of CO-60 irradiated on the 8 day pregnant rats 52.5% of the implanted fetuses die and 47.5% of them survive, and 52.6% of the surviving fetuses become deformed. In this thesis, for the purpose of preventing deformity, various amounts of soy sauce was orally dosed at certain time spans to 8-day-pregnant rats before irradiating 200 rads of CO-60. As a result in the group dosed with 4 to 5ml of soy sauce 30 minutes before irradiation, an effect was attained with the number of dead fetuses reducing to 28.8%, surviving fetuses increasing to 71.3%, and deformed fetuses decreasing to 38.5% out of the surviving litter. Up to now soy sauce has been established as a Japanese traditional seasoning, and recently has come to world-wide popularity. It includes amino acids and organic acids as well as salt as its components, but to investigate the mechanism by which fetal anomaly is inhibited, more experiments are required. Furthermore, in an experiment conducted for reference. 5ml of soy sauce was orally administered to 8-day-pregnant rats, then 30 minutes after that 5ml of tritiated water, radioactive fluid, containing 50mCi of tritium was injected in the abdominal cavity, and an effect was attained that the tritium concentration in the blood and urine was lower than that among the control group. It may seem to lack scientific credibility to use soy sauce, a seasoning, as a substance for protection from Radiation, but one of the purposes of this experiment was to investigate food closely related to our daily life with a focus on studying the causation of deformity or the effects inhibiting deformity. It is the author's desire to offer data on the Japanese traditional seasoning through this experiment by looking into the biological effects of soy sauce with the variance of anomaly ratio as an index.
Departmental Bulletin Paper