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KMID : 1140120060110010073
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Cancer Prevention Research
2006 Volume.11 No. 1 p.73 ~ p.78
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In Vitro Antimutagenic and Anticancer Effects of Kakdugi Prepared with Different Kinds of Radish and Salt
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Hwang Kyung-Mi
Park Kun-Young
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Abstract
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The antimutagenic and anticancer effects of kakdugi prepared with different kinds of radish and salt were investigated. The antimutagenic and growth inhibitory effects of the kakdugi against AGS human gastric cancer cells were investigated in the Ames Salmonella typhimurium system and MTT assay, respectively. Kakdugi was fermented at 15oC for 5∼6 days up to pH 4.3. Kakdugi juices showed antimutagenic effects against aflatoxin B1 (AFB1) in Salmonella typhimurium TA100 strain. Among the several kinds of radish used, kakdugi prepared with organically cultivated radish, var. Daepyeong, and var. Taebeak that usually used for kakdugi preparation reduced the mutagenicity more effectively. While var. Daepyeong kakdugi highly inhibited the survival of AGS human gastric adenocarcinoma cells in the MTT assay. The effect of methanol extract from Saengkum (a kind of salt) kakdugi on the AFB1- induced mutagenicity was evaluated with sun-dried salt-kakdugi. The antimutagenic rate of Saengkum- kakdugi against AFB1 was 56% while that of sun-dried salt-kakdugi extract was 27% at the level of 5 mg/plate treatment. Saengkum-kakdugi also inhibited the growth of AGS cancer cells in MTT assay more effectively. From these results, it is considered that kakdugi has increased antimutagenic and in vitro anticancer effects by the change of ingredients such as kinds of radish and salt.
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KEYWORD
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Kakdugi, Radish, Salt, Antimutagenic, Anticancer effect
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