KMID : 1134820150440040524
|
|
Journal of the Korean Society of Food Science and Nutrition 2015 Volume.44 No. 4 p.524 ~ p.531
|
|
Antioxidative and Anticancer Effects of Doenjang Prepared with Bamboo Salt in HT-29 Human Colon Cancer Cells
|
|
Shim Jung-Ha
Park Eui-Seong Kim In-Suk Park Kun-Young
|
|
Abstract
|
|
|
Antioxidant activities and in vitro anticancer effects of bamboo salt doenjang on HT-29 human colon cancer cells were studied. 3Y3B-D (three-year fermentation using three-time baked bamboo salt doenjang), 3Y9B-D¡¡(three-year fermentation using nine-time baked bamboo salt doenjang), 6Y3B-D (six-year fermentation using three-time baked bamboo salt doenjang),¡¡and 6Y9B-D (six-year fermentation using nine-time baked bamboo salt doenjang) were compared to C-D (commercial doenjang) and 3B-S (cooked soy beans prepared using three-time baked bamboo salt). There were no differences between experimental groups in pH, amino-type nitrogen, or ammonia-type nitrogen levels. 6Y9B-D showed the highest antioxidative effect, followed by 6Y3B-D, 3Y9B-D, and 3Y3B-D, in order. 6Y9B-D showed the highest total polyphenol concentration. 6Y9B-D showed the highest anticancer effect, as determined by MTT assay, as well as levels of the pro-inflammatory cytokines including TNF-¥á, IL-6, iNOS, and COX-2, followed by 6Y3B-D, 3Y9B-D, and 3Y3B-D, in order. From the results above, 6Y9B-D showed the highest antioxidative and anticancer effects, followed by 6Y3B-D, 3Y9B-D, 3Y3B-D, C-D, and 3B-S.
|
|
KEYWORD
|
|
antioxidative, anticancer, fermentation, bamboo salt, doenjang
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|