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KMID : 1134820160450101422
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 10 p.1422 ~ p.1429
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Growth Inhibition and Induction of Apoptosis in Human Bladder Cancer Cells Induced by Fermented Citrus Kombucha
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Kim Chung-I
Shin Seung-Shick
Park Sung-Soo
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Abstract
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Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by addition of citrus extract to original Kombucha (K). After fermentation for 10 days, radical scavenging activity examined by ABTS and DPPH assays increased by approximately 20% compared to that of K. Moreover, content of total phenolic compounds significantly increased by 60% compared to that of K. Cell proliferation assays utilizing MTT showed that CK treatment significantly inhibited growth of bladder cancer cells, T-24 and 5637, in a dose-dependent manner with IC50 values of 4 and 7 mg/mL, respectively. Annexin V staining showed that CK treatment led to apoptosis of cells in a dose-dependent manner. T-24 cells were more sensitive to CK treatment than 5637 cells, as 8 mg/mL of CK resulted in 97% apoptosis of T-24 cells. Western blotting showed that CK treatment led to up-regulation of apoptotic proteins, including caspases-3, -8, -9, and PARP, in bladder cells not in K-treated cells. Taken together, these results demonstrate that CK may be developed as a functional beverage.
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KEYWORD
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citrus, Kombucha, bladder cancer, apoptosis, caspase
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