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KMID : 1140120080130010040
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Cancer Prevention Research
2008 Volume.13 No. 1 p.40 ~ p.46
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Fermentation Period Influences on Antimutagenic and in Vitro Anticancer Effects of Shuidouchi
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Zhao Xin
Bak Soon-Sun
Lee Sook-Hee
Park Kun-Young
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Abstract
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Shuidouchi is a kind of Douchi, which belongs to a Chinese traditional soybean fermented food that is similar to Chungkukjang. The physicochemical experiments were carried out based on the Shuidouchi made through different fermenting time. We performed antimutagenic experiment using Ames test and in vitro anticancer effect using AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells. As the fermentation time increased, the pH and the total viable count increased as well as the content of water in Shuidouchi. Shuidouchi fermented for 48 hr (48fd-SD) exhibited the highest content of crude protein, acidity and γ-GTP than others. The 48fd-SD showed the strongest antimutagenicity against aflatoxin B1 (AFB1, 0.4μg/plate) and N-methyl-N’-nitro-N-nitrosoguanidine (MNNG, 0.4 μg/plate) in Salmonella typhimurium TA100. The 48fd-SD also exhibited the highest in vitro anticancer effects. The growth inhibitory rates of the AGS cells and the HT-29 cells were 85% and 39%, respectively, at a concentration of 4 mg/ml. We concluded that the 48fd-SD showed the best quality and the highest antimutagenic and in vitro anticancer effects. The antimutagenic and in vitro anticancer effects of Shuidouchi fermented for 48 hr revealed almost same effect of Chungkukjang fermented for 72 hr. (Cancer Prev Res 13, 40-46, 2008)
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KEYWORD
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Shuidouchi, Chungkukjang, Antimutagenicity, Anticancer
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