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KMID : 1007519950040030141
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.141 ~ p.145
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Antimutagenic Effect of Kimchi
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Park, Kun-Young
Baek, Kyung-A/Rhee, Sook-Hee/Cheigh, Hong-Sik
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Abstract
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The methanol extract of kimchi (control and anchovy added baechu kimchi) showed antimutagenic activities toward aflatoxin B₁ (AFB₁), and 4-nitroquinoline-l-oxide (4-NQO) and N-methyl-N -nitro-N-nitrosogwnidine (MNNG) in the Ames test and SOS chromotest, respectively. The kimchi samples were fermented at 5℃ for 0, 3 and 6 weeks. The 3-week-fermented kimchi was optimally ripened with the pH of 4.4~4.5, while 6-week-fennented kimchi was ovefiipened with the pH of 3.9~4.0. The mutagenidties mediated by AFBl reduced by 35~75% when the methanol extracts of control or anchovy added kimchi added at the levels of 1% and 5% in the Ames test. The 3-week-fermented control kimchi showed the highest inhibition rate of 75% when 5% of the sample was added. The antimutagenic effects of the kimchi samples also observed in MNNG and 4-NQO on SOS chromotest with the same fashions as shown in the AFBl. The inhibition rates of the mutagenicities were the highest at 3 week-fermented samples, and when the adding concentration increased the effect increased. There was no difference on the activities of the antimutagenicity between the control and anchovy added kimchi. The active compound(s) was found in the chloroform fraction from the rnethano1 extract of the kimchi.
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