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KMID : 1007519980070020075
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.75 ~ p.79
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Cytotoxic Effects of the Peptides Derived from Traditional Korean Soy Sauce on Tumor Cell Lines
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Lee, Hyong Joo
Kim, Song E/Pai, Tongkun
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Abstract
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Antitumor activity of the hydrophobic peptides derived from traditional Korean soy sauces was determined. From soy sauces collected from Seoul, Taejeon, Taegu, and Kwangju, the hydraphobic peptide fractions were separated, and their cytotoxic effects were measured on NIH/3T3, a mouse quiescent fibroblastoma and on P388D1, a mouse lymphoid neoplasm. Hydrophobic peptide fractions from Taegu, SSF-T-2 and SSF-T-3, showed relatively strong cytotoxicity on these cell lines. The SSF-T-2 and SSF-T-3 were also tested on MSBl, a chicken T cell lymphoma, and SNU C2A, a human colon cancer cell line. The MSB1 was more susceptible to these peptide fractions than SNU C2A. The SSF-T-2 was further fractionated into three subfractions-SSF-T-21, SSF-T-22, and SSF-T-23 using reversed phase HPLC. Only the SSF-T-23 showed strong cytotoxicity on P388D1. The contents of hydrophobic amino acids such as Pro, Leu and Val were very high in the SSF-T-23. However, the fraction did not show a single peak on HPLC analysis, suggesting that if is composed of several peptides.
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