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KMID : 1134819990280061326
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 6 p.1326 ~ p.1331
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In vitro Anticancer Effect of Chinese Cabbage Kimchi Fractions
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Cho Eun-Ju
Lee Sook-Hee
Kang Kap-Suk
Park Kun-Young
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Abstract
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In vitro anticancer effect of Chinese cabbage kimchi fractions was investigated by using human cancer cells, AGS human gastric adenocarcinoma cells and HT-29 human colon adenocarcinoma cells. The Chinese cabbage kimchi(fermented for 4 days at 15℃) was fractionated into 7 groups, methanol extract, hexane fraction(fr.), methanol soluble fr., dichloromethane fr., ethylacetate fr., butanol fro and aqueous fr.. Chinese cabbage kimchi fractions inhibited the growth of AGS and HT-29 cancer cells as dose dependent. In particular, the dichloromethane fr. showed the highest inhibitory effect among other fractions. When the dichloromethane fr.(0.2㎎/ml) was treated, the number of AGS and HT-29 survival cancer cells reduced to 12×10⁴/ml and 11×10⁴/mI compared to 166×10⁴/ml and 50×10⁴/ml of the controls, respectively. Chinese cabbage kimchi fractions also inhibited the DNA synthesis of the cancer cells. They inhibited the DNA synthesis of AGS human gastric adenocarcinoma cells more efficiently than that of HT-29 human colon adenocarcinoma cells. These results indicate that Chinese cabbage kimchi fractions show in vitro anticancer activity and the dichloromethane fr. among them reveals the highest effect.
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KEYWORD
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kimchi, anticancer effect, AGS gastric cancer cells, HT-29 colon cancer cells
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