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KMID : 1134820070360010001
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.1 ~ p.7
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Increased Antimutagenic and in vitro Anticancer Effects by Adding Green Tea Extract and Bamboo Salt during Doenjang Fermentation
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Hwang Kyung-Mi
Oh Sung-Hoon
Park Kun-Young
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Abstract
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Antimutagenic and in vitro anticancer effects of doenjangs added with green tea extract and/or using bamboo salt were studied by Ames test using Salmonella enterica serovar Typhimurium (Salmonella Typhimurium) TA100 and 3-(4,5-dimethylthiazol)-2,5-diphenyltetrazolium bromide (MTT) assay on PC-3 and DU145 human prostate cancer cells, respectively. At the 1.25 ㎎/plate concentration, 1% green tea extract (GTE) added doenjang exhibited 85% antimutagenicity against aflatoxin B₁ (AFB₁), while the control doenjang revealed 63% antimutagenicity, showing increased antimutagenic effect by the addition of green tea extract during doenjang fermentation. GTE added doenjang also increased antimutagenic effect against MNNG. The inhibition rate of the control doenjang showed 34% at 0.625 ㎎/plate, while 1% and 2% GTE added doenjangs inhibited by 56% and 73% at the 0.625 and 1.25 ㎎/plate, respectively (p＜0.05). In MTT assay, GTE added doenjangs caused 70%~77% inhibition on the proliferation of PC-3 human prostate cancer cells at 0.5 ㎎/mL while the control doenjang exhibited 46% inhibition. However, 2% GTE added doenjang showed 91% inhibition at 1.0 ㎎/mL. The trend of the inhibition rate was similar in DU145 human prostate adenocarcinoma cells. When bamboo salt was used instead of natural sea salt, the antimutagenicity against MNNG and in vitro anticancer effect on the prostate cancer cells greatly increased. From these results, it can be concluded that green tea extract addition to doenjang and the use of bamboo salt during doenjang preparation increased the antimutagenic and in vitro anticancer activities of the doenjang and showed a synergistic effect.
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KEYWORD
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doenjang, antimutagenic, anticancer, green tea extract, bamboo salt
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