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KMID : 0380620090410060687
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 6 p.687 ~ p.693
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Physiological Functionality and Cytotoxic Effect of Korean Traditional Noble Wine, Samhaeju, and Commercial Rice Wine on Various Tumor Cell Lines
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Lim Chae-Lan
Noh Bong-Soo
Kim Gye-Won
Son Hee-Jin
Han Kee-Young
Choi Jin-Young
Cho In-Young
Choi Soo-Jin
Kim In-Sun
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Abstract
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This study was conducted to investigate the antioxidant activity, fibrinolytic activity and cytotoxic effect of Korean traditional noble rice wine made using different methods (A-C) and commercial rice wine (D-H) on various tumor cell lines. The antioxidant activity of rice wine was measured by DPPH (2,2-dipicryl-1-picrylhydrazyl), ABTS [2,2’-azinobis(3-ethylbenzthiazoline-6-sulphonic acid)] and NO (nitric oxide) radical scavenging assay. In this study, Samhaeju showed the greatest fibrinolytic activity of 13-17U and exhibited the highest antioxidant activity. Among the different Samhaeju, the sample prepared using method C had the highest antioxidant activity. The cytotoxic effect of rice wine were also examined against the human cancer cell line (A549 cells and HeLa cells) based on the results of a WST-1 assay and morphological changes. Rice wine induced the inhibition of cell proliferation and morphological changes in tumor cell lines in a concentration-dependent manner, with Samhaeju diluted 10 fold having the strongest effect on these factors. These findings suggest that Korean rice wine has antioxidant activity and cytotoxic effect, and that these factors are influenced by the method of preparation.
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KEYWORD
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Samhaeju, antioxidant activity, fibrinolytic activity, cytotoxic effect
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