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KMID : 0665220140270040692
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 4 p.692 ~ p.698
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Gastric Cancer Cell Growth Inhibitory Effects of Cabbage Kimchi by Fermentation and Storage Conditions
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Park Ki-Bum
Kim Su-Gon
Oh Chan-Ho
Jeon Jong-In
Oh Suk-Heung
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Abstract
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In this study, we investigated cancer cell growth inhibitory effects of kimchi extracts obtained from cabbage kimchi. Kimchi extracts (S46h, S47h, S48h) were obtained from the samples fermented at 15℃ for 46 h, 47 h, and 48 h during the first 10 days, which were subsequently stored at －1.4℃ in kimchi refrigerator (hereinafter DV kimchi extracts). The samples showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared to control kimchi extract (S0h) obtained from sample stored at －1.4℃ without fermentation. The DV kimchi contained higher levels of γ-aminobutyric acid (GABA) and ornithine compared to the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial, as it is rich in GABA and ornithine. Therefore, it could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.
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KEYWORD
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kimchi, cancer cell, growth inhibition, GABA, ornithine
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