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KMID : 0665420200350020215
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Korean Journal of Food Culture
2020 Volume.35 No. 2 p.215 ~ p.223
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Anticancer Effects of Ganjang with Different Aging Periods
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Hur Jin-Young
Kim Min-Jung
Hong Sang-Pil
Yang Hye-Jeong
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Abstract
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Ganjang and doenjang are known as major fermented soy-based foods in Koreans. Current investigations have provedthat fermented soybean foods impart anti-cancer, anti-obesity, and anti-diabetic effects. The aim of this study was toevaluate the anti-cancer activities of commercialized soy food, Ganjang, as a function of aging period. The test groups wereclassified into four time periods-short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, Lgroup), and eternal (over 15 years, E group). The anti-cancer effects of Ganjang were determined by cell cytotoxicity assayof three types of cancer cell lines and splenocyte proliferation assay. Besides these assays, we also analyzed NK cell activityfor cancer immunotherapy. The results show that the anti-cancer effect increased in the S and M period aging groups for allthree cancer cell lines. Interestingly, similar to the anti-cancer result, splenocyte proliferation and NK activity showed thehighest effect in the S and M groups. In contrast, Japanese ganjang-treated (JG1, JG2) groups and E group showedsignificantly reduced splenocyte proliferation. Collectively, these results suggest that the short and middle periods oftraditional fermented Ganjang might have potential anti-cancer activities.
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KEYWORD
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Ganjang, aging period, anti-cancer effect, NK activity, splenocyte proliferation
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