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KMID : 1007520130220041077
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Food Science and Biotechnology
2013 Volume.22 No. 4 p.1077 ~ p.1084
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Comparisons of Shuidouchi, Natto, and Cheonggukjang in Their Physicochemical Properties, and Antimutagenic and Anticancer Effects
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Zhao Xin
Song Jia-Le
Wang Qiang
Qian Yu
Li Gui-Jie
Pang Liang
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Abstract
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The comparing of shuidouchi, natto, and cheonggukjang were evaluated using physicochemical experiment, Ames test, and in vitro anticancer experiment. Cheonggukjang contained the highest amount of aroma components of amino and ammonia type nitrogens and the lowest amount of γ-glutamyltranspeptidase. Cheonggukjang showed the better sensory qualities than shuidouchi and natto. Three short-term fermented soybean foods were associated with high degree of antimutagenic activities. At a concentration of 2 mg/mL, the growth inhibitory rate of TCA8113 cells treated with cheonggukjang determined by a MTT assay was reduced by 78%; this rate of inhibition was higher than that achieved with shuidouchi (67%) and natto (55%). Cheonggukjang significantly induced apoptosis in cancer cells by upregulating Bax, caspase-3, and caspase- 9, and downregulating Bcl-2 by RT-PCR and Western blotting. Our results demonstrated that cheonggukjang had the most potent in vitro anticancer effect, induced apoptosis as well as in terms of physico-chemical properties.
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KEYWORD
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shuidouchi, natto, cheonggukjang, antimutagenic activity, anticancer
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