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KMID : 0665420200350050467
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Korean Journal of Food Culture
2020 Volume.35 No. 5 p.467 ~ p.477
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Anti-proliferative Effects of Traditional Korean Doenjang across Different Aging Periods on Cancer Cell Lines
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Yang Hye-Jeong
Hur Jin-Young
Hong Sang-Pil
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Abstract
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Doenjang is a major fermented soy-based food in Korea. Recent investigations have shown that fermented soybean foodshave immunity-enhancing, anti-cancer, anti-obesity and anti-diabetic effects. Several studies also have reported thatgenistein and daidzein, which are easily absorbed in the body are produced in larger quantities in aged doenjang. Thepurpose of this study was to evaluate the variations in the anti-cancer effects of commercialized doenjang as it ages. Fourgroups were formed for this study according to aging periods of doenjang, namely short (under 5 years, S group), mid(under 10 years, M group), long (under 15 years, L group) and very long (over 15 years, E group). The anti-cancer effectsof doenjang were determined by cell cytotoxicity assays in A549, YAC-1, and HepG2 cancer cell lines. Also, NK cell activityand splenocyte proliferation were assayed for cancer immunotherapy. The quantities of phenolic compounds in doenjangat different ages were also measured. The results showed that the anti-cancer effects increased in the S and M groups for allthree cancer cell lines. Interestingly, similar to this result, splenocyte proliferation and NK activity were also the highest in theS and M groups. In contrast, the E group showed significantly reduced splenocyte proliferation. The quantity of phenoliccompounds was similar to that of the anti-cancer results. Collectively, these results suggest that the fermentation period ofdoenjang plays a very important role in determining its anti-cancer effects.
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KEYWORD
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Doenjang, aging period, anti-cancer effect, NK activity, splenocyte
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