The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Gastric Cancer Cell Growth Inhibitory Effects of Cabbage Kimchi by Fermentation and Storage Conditions

김치 발효 및 저장조건에 따른 배추김치의 위암세포 성장 억제 효과

  • Park, Ki-Bum (Dept. of Food and Biotechnology, Woosuk University) ;
  • Kim, Su-Gon (Dept. of Food and Biotechnology, Woosuk University) ;
  • Oh, Chan-Ho (Dept. of Food and Biotechnology, Woosuk University) ;
  • Jeon, Jong-In (R&D Center, WinniaMando Inc.) ;
  • Oh, Suk-Heung (Dept. of Food and Biotechnology, Woosuk University)
  • 박기범 (우석대학교 식품생명공학과) ;
  • 김수곤 (우석대학교 식품생명공학과) ;
  • 오찬호 (우석대학교 식품생명공학과) ;
  • 전종인 (위니아만도(주) 연구소) ;
  • 오석흥 (우석대학교 식품생명공학과)
  • Received : 2014.06.26
  • Accepted : 2014.08.19
  • Published : 2014.08.30
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Abstract

In this study, we investigated cancer cell growth inhibitory effects of kimchi extracts obtained from cabbage kimchi. Kimchi extracts (S46h, S47h, S48h) were obtained from the samples fermented at $15^{\circ}C$ for 46 h, 47 h, and 48 h during the first 10 days, which were subsequently stored at $-1.4^{\circ}C$ in kimchi refrigerator (hereinafter DV kimchi extracts). The samples showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared to control kimchi extract (S0h) obtained from sample stored at $-1.4^{\circ}C$ without fermentation. The DV kimchi contained higher levels of ${\gamma}$-aminobutyric acid (GABA) and ornithine compared to the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial, as it is rich in GABA and ornithine. Therefore, it could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.

배추김치 제조 후 익힘 시간 및 김치 냉장고 저장 기간에 따른 김치의 위 암세포 증식 억제 효능 변화를 측정해 본 결과, 저장 30일 김치 시료 기준으로 익힘 과정을 거치지 않은 S0h 시료에 비하여 46시간의 익힘 과정을 거친 S46h 시료의 효능이 가장 우수하였고, 이어서 S47h, S48h 시료의 효능이 우수하였다. 그리고 S0h 경우는 상대적으로 암세포 증식 억제 효능이 가장 약하였다. 이는 적정 발효에 따른 발효 대사산물, 그리고 유산균 속 및 종 변화에 기인한 결과로 판단되며, 항암 효능 보유물질로 알려진 GABA의 농도와도 연관이 있을 수 있음을 제안해 주고 있다. 김치는 다양한 재료 유래의 기능성 물질, 대사산물 및 유산균을 보유하고 있는 발효식품이다. 따라서 본 연구는 김치제조 후 최적의 숙성 시간과 저장 기간을 선택하면 항암 기능성이 증진된 김치를 섭취할 수 있는 것을 제안해 주고 있다.

Keywords

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