Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in HT-29 Human Colon Cancer Cells

  • Bak, Soon-Sun (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kong, Chang-Suk (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Rhee, Sook-Hee (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Rho, Chi-Woong (Research Center for Exportable Agricultural Crops (RCEC), Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Kim, Nak-Ku ;
  • Choi, Keyng-Lag (Research Center for Exportable Agricultural Crops (RCEC), Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • Published : 2006.09.01
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Abstract

Young radishes (YR, yeolmu in Korean) were cultivated in soil with and without sulfur. Control YR-kimchi and sulfur YR-kimchi were prepared using the young radishes cultivated in the soil without and with 1,818 $g/m^3$ sulfur, respectively. Fermentation of the YR-kimchis were conducted at $5^{\circ}C$ for 6 weeks. The control and sulfur YR-kimchis were reached pH 4.39 and pH 4.31 with 0.98% and 1.04% acidity at 5 weeks, respectively. At a higher concentration of 20 ${\mu}L/assay$, the sulfur YR-kimchi juice exhibited higher inhibitory effects (84%) on the growth of HT-29 human colon cancer cells than the control YR-kimchi (57%). Methanol extract from the YR-kimchis also led to similar results to those of the juices. In the inhibition study by hematocytometer, YR-kimchis inhibited the growth of cells in a time-dependent manner. Sulfur YR-kimchi induced apoptosis as determined by 4,6-diamidino-2-phenylindole (DAPI) staining and decreased Bcl-2 expression of active anticancer compounds, when compared to the control YR-kimchi. These results suggested that preparing kimchi using YR cultivated in the presence of sulfur, which can help to synthesize active compounds, could increase the anti-cancer activity of sulfur YR-kimchi.

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