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KMID : 1007519950040040268
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Food Science and Biotechnology
1995 Volume.4 No. 4 p.268 ~ p.272
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Anticancer Effects of Hydrophobic Peptides Derived from a Cheese Slurry
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Lee, Hyong Joo
Nam, Hee Sop/Shin, Zae Ik/Kim, Hoo Duk/Woo, Hee Jong
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Abstract
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To investigate bioactivities of hydrophobic peptides, hydrophobic peptides were extracted with chloroform and methanol from cheese slurry (CS) which was prepared by fermenting a mixture of Na-caseinate, cream, Lactococcus lactis ssp. lactis ML8 lactic acid starter culture, protease, lipase and other mineral comptonenets. Extracted peptides were separated using Sephadex G-25 gel filtration chromatography and HPLC. The cytotoxicity of five HPLC fractions was tested for the anticancer activities on cancer cell lines. A fraction with hydrophobic peptides showed high cytotoxic activity aganist human colon cancer cell line, SNU-C2A. This fraction was subfractionated further by HPLC into three subtractions. Cytotoxicity of the three fractions was checked using the human and mouse cancer cell lines, SNU-C2A, SNU-1 and P388D1. Two fractions retained partial cytotoxicity to tumor cells. Our results in this study suggest the future application of bioactive peptides in foods for the healthy foods and the medicinal sciences.
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