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KMID : 1160620060110030184
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Preventive Nutrition and Food Science
2006 Volume.11 No. 3 p.184 ~ p.190
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Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in HT-29 Human Colon Cancer Cells
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Bak Soon-Sun
Kong Chang-Suk
Rhee Sook-Hee
Rho Chi-Woong
Kim Nak-Ku
Choi Keyng-Lag
Park Kun-Young
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Abstract
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Young radishes (YR, yeolmu in Korean) were cultivated in soil with and without sulfur. Control YR-kimchi and sulfur YR-kimchi were prepared using the young radishes cultivated in the soil without and with 1,818 g/㎥ sulfur, respectively. Fermentation of the YR-kimchis were conducted at 5℃ for 6 weeks. The control and sulfur YR-kimchis were reached pH 4.39 and pH 4.31 with 0.98% and 1.04% acidity at 5 weeks, respectively. At a higher concentration of 20 μL/assay, the sulfur YR-kimchi juice exhibited higher inhibitory effects (84%) on the growth of HT-29 human colon cancer cells than the control YR-kimchi (57%). Methanol extract from the YR-kimchis also led to similar results to those of the juices. In the inhibition study by hematocytometer, YR-kimchis inhibited the growth of cells in a time-dependent manner. Sulfur YR-kimchi induced apoptosis as determined by 4,6-diamidino-2-phenylindole (DAPI) staining and decreased Bcl-2 expression of active anticancer compounds, when compared to the control YR-kimchi. These results suggested that preparing kimchi using YR cultivated in the presence of sulfur, which can help to synthesize active compounds, could increase the anti-cancer activity of sulfur YR-kimchi.
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KEYWORD
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young radish kimchi, sulfur, HT-29 human colon adenocarcinoma cell, apoptosis
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