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KMID : 1134820100390081113
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 8 p.1113 ~ p.1118
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Characteristics, Antioxidative Activities and Growth Inhibitory Effects in AGS Human Gastric Adenocarcinoma Cells of Soymilk Fermented by Bacillus subtilis KC-3 during Fermentation
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Jeong Eun-Jung
Kim Ji-Young
Moon Suk-Hee
Park Kun-Young
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Abstract
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The antioxidative activities and growth inhibitory effects of fermented soymilk (FS) by Bacillus subtilis KC-3 (KCCM 42923) in AGS human gastric adenocarcinoma cells were studied during fermentation at pH 5.5, 5.25 and 5.0. The pH of B. subtilis KC-3 from Cheonggukjang, decreased from 6.8 to 5.0 during the fermentation. The acidity decreased, but amino and ammonia type nitrogen contents increased significantly as pH decreased. FS at pH 5.0 (FS 5.0) exhibited the highest DPPH free radical scavenging activities among other samples. The hydroxy radical scavenging activity of FS 5.0 was found to be approximately 2.5 times higher than that of the non-fermented soymilk (NFS). The SOD-like activity of FS 5.0 was 32.1% at 1.0 ㎎/mL and 50.6% at 2.0 ㎎/mL compared to the NFS of 9.1% and 17.3%, respectively. FS, especially FS 5.0, showed increased anticancer effect in AGS human gastric adenocarcinoma cells. These results suggest that soymilk fermented by B. subtilis KC-3 has increased antioxidative activities and anticancer effects during fermentation (pH 6.0 to pH 5.0).
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KEYWORD
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soymilk, Bacillus subtilis, antioxidant, AGS human gastric adenocarcinoma cells
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