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KMID : 1134820000290020316
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 2 p.316 ~ p.321
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The Antigenotoxic Effects of Korean Native Fermented Food, Baechu Kimchi Using Comet Assay
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Ji Seung-Taek
Park Jong-Heum
Hyun Chang-Kee
Shin Heuyn-Kil
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Abstract
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This study carried out to elucidate the cancer chemoprevention of Korean native fermented food, baechu kimchi using Comet assay (in other words, single cell microgel electrophoresis). For this purpose, baechu kimchi was fractionated by water, n-hexane, chloroform and ethyl acetate. 5 strains of dominant fermented bacteria were isolated from baechu kimchi. The water fraction, n-hexane fraction, chloroform fraction, ethyl acetate fraction and water insoluble fraction showed no antigenotoxicities in non-tumoral normal 3T3 cells. Among 5 bacteria isolates from baechu kimchi, two isolates bacteria 1 and 2 strongly inhibited genotoxicity of N-methyl-N’-nitro-N-nitrosoguanidine (MNNG) in non-tumoral normal 3T3 cells (p<0.05). Bacteria 3, 4 and 5 were also not antigenotoxic.
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KEYWORD
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chemoprevention, baechu kimchi, Comet assay, antigenotoxicity
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