[Deodorant effects of champignon extract and repressive effects on production of indole and tryptamine in vivo].

Champignon extract has potent deodorant effects, and its repressive effects on bad smells generated by the decomposition of fishery products are especially marked. Utilizing the amount of ammonical nitrogen, indoleacetic acid and tryptamine generated as the standard criteria, the deodorant effects of champingnon were evaluated. In an in vitro test, chicken liver homogenate was decomposed by incubating at 37 degrees C and with the progress of its decomposition, ammonical nitrogen was generated. Champignon extract was shown to have the ability to repress the generation of ammonical nitrogen. For an in vivo test, an excessive amount of tryptophan was orally administered to domestic rabbits resalting in an increase in blood levels of indoleacetic acid and tryptamine. Champignon extract given concomitantly rapidly reduced blood levels of the two compounds to negligible levels.