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KMID : 1007520150240020629
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Food Science and Biotechnology
2015 Volume.24 No. 2 p.629 ~ p.633
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Anticancer Effects of Kimchi Fermented for Different Times and with Added Ingredients in Human HT-29 Colon Cancer Cells
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Kim Boh-kyung
Song Jia-Le
Ju Jae-Hyun
Kang Soon-Ah
Park Kun-Young
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Abstract
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Anticancer effects of kimchi fermented for different times and containing added ingredients in HT-29 human colon carcinoma cells were studied. Optimally ripened kimchi showed higher anti-proliferation activities than fresh and over-ripened kimchi. Anticancer-ingredientsadded kimchi exhibited higher activities than standardizedrecipe kimchi in HT-29 cells. Optimally-ripened anticancer kimchi suppressed expression of Bcl-2 and promoted expression of Bax, caspase-9, and caspase-3 to promote apoptosis, and reduced mRNA expressions of proinflammatory factors, exhibiting the strongest anticancer effect. Fermentation and ingredients are important factors to increase in vitro anticancer functionalities.
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KEYWORD
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kimchi, anticancer, HT-29 cells, ingredients
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