Anticancer effects of kimchi fermented for different times and with added ingredients in human HT-29 colon cancer cells

详细信息    查看全文

• 作者：Bohkyung Kim (1)
  Jia-Le Song (2) (3)
  Jae-Hyun Ju (2)
  Soon-Ah Kang (4)
  Kun-Young Park (2) (3)
  
  1. Department of Nutritional Sciences ; University of Connecticut ; Storrs ; CT ; 06269-4017 ; USA
  2. Department of Food Science and Nutrition ; Pusan National University ; Busan ; 609-735 ; Korea
  3. Kimchi Research Institute ; Pusan National University ; Busan ; 609-735 ; Korea
  4. Department of Conversing Technology ; Graduate School of Venture ; Hoseo University ; Seoul ; 137-867 ; Korea
  
• 关键词：kimchi ; anticancer ; HT ; 29 cells ; ingredients
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：629-633
• 全文大小：252 KB
• 参考文献：1. Park, KY, Rhee, SH Functional foods from fermented vegetable products: kimchi (Korean fermented vegetables) and functionality. In: Shi, J, Ho, CT, Shahidi, F eds. (2005) Asian Functional Foods. CRC Press, Inc., Boca Raton, FL, USA, pp. 341-380
  2. Park, KY, Kim, BK Lactic acid bacteria in vegetable fermentations. In: Lahtinen, S, Salminen, S, Wright, A, Ouwehand, AC eds. (2011) Lactic Acid Bacteria: Microbiological and Functional Aspects. CRC Press, Inc., Boca Raton, FL, USApp. 187 CrossRef
  3. Park, KY, Jeong, JK, Lee, YE, Daily, JW (2014) Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food 17: pp. 6-20 CrossRef
  4. Park, KY, Cho, EJ, Rhee, SH (1998) Increased antimutagenic and anticancer activities of Chinese cabbage kimchi by changing kinds and levels of sub-ingredient. J. Korean Soc. Food Sci. Nutr. 27: pp. 625-632
  5. Choi, SM, Kil, JH, Jeon, YS, Park, KY (2003) Fermentation characteristics, and antimutagenic and anticancer effects of mistletoe added kimchi. J. Korean Assoc. Cancer Prev. 8: pp. 98-106
  6. Sun, SY, Hail, N Jr, Lotan, R (2004) Apoptosis as a novel target for cancer chemoprevention. J. Natl. Cancer I. 96: pp. 662-672 CrossRef
  7. Zhang, L, Xing, D, Chen, M (2008) Bim(L) displacing Bcl-x(L) promotes Bax translocation during TNF伪-induced apoptosis. Apoptosis 13: pp. 950-958 CrossRef
  8. Gross, A, McDonnell, JM, Korsmeyer, SJ (1999) BCL-2 family members and the mitochondria in apoptosis. Gene. Dev. 13: pp. 1899-1911 CrossRef
  9. Pandurangan, AK, Esa, NM (2013) Dietary non-nutritive factors in targeting of regulatory molecules in colorectal cancer: An update. Asian Pac. J. Cancer Prev. 14: pp. 5543-5552 CrossRef
  10. Poligone, B, Baldwin, AS (2001) Positive and negative regulation of NFkappaB by COX-2: Roles of different prostaglandins. J. Biol. Chem. 276: pp. 38658-38664 CrossRef
  11. Cho, EJ, Lee, SM, Rhee, SH, Park, KY (1998) Studies on the standardization of Chinese cabbage kimchi. Korean J. Food Sci. Technol. 30: pp. 324-332
  12. Kim, BK, Park, KY, Kim, HY, Ahn, SC, Cho, EJ (2011) Anti-aging effects and mechanisms of kimchi during fermentation under stress-induced premature senescence cellular system. Food Sci. Biotechnol. 20: pp. 643-649 CrossRef
  13. Park, KY, Cho, EJ, Rhee, SH, Jung, KO, Yi, SJ, Jhun, BH (2003) Kimchi and an active component, 尾-sitosterol, reduce oncogenic H-Rasv12-induced DNA synthesis. J. Med. Food 6: pp. 151-156 CrossRef
  14. Adams, JM, Cory, S (1998) The Bcl-2 protein family: Arbiters of cell survival. Science 281: pp. 1322-1326 CrossRef
  15. Kong, CS, Bahn, YE, Kim, BK, Lee, KY, Park, KY (2010) Antiproliferative effect of chitosan-added kimchi in HT-29 human colon carcinoma cells. J. Med. Food 13: pp. 6-12 CrossRef
  16. Watanabe, K, Kawamori, T, Nakatsugi, S, Wakabayashi, K (2000) COX-2 and iNOS, good targets for chemoprevention of colon cancer. Biofactors 12: pp. 129-133 CrossRef
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Anticancer effects of kimchi fermented for different times and containing added ingredients in HT-29 human colon carcinoma cells were studied. Optimally ripened kimchi showed higher anti-proliferation activities than fresh and over-ripened kimchi. Anticancer-ingredients-added kimchi exhibited higher activities than standardized-recipe kimchi in HT-29 cells. Optimally-ripened anticancer kimchi suppressed expression of Bcl-2 and promoted expression of Bax, caspase-9, and caspase-3 to promote apoptosis, and reduced mRNA expressions of proinflammatory factors, exhibiting the strongest anticancer effect. Fermentation and ingredients are important factors to increase in vitro anticancer functionalities.