Mycobiology

The Korean Society of Mycology (한국균학회)
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Induction of Anticarcinogenic Enzymes of Waxy Brown Rice Cultured with Phellinus igniarius 26005

  • Park, Ki-Bum (Department of Food Science and Technology, Yeungnam University) ;
  • Ha, Hyo-Cheol (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, So-Yeun (Department of Food Science and Technology, Yeungnam University) ;
  • Kim, Hyo-Jeong (Department of Food Science and Technology, Yeungnam University) ;
  • Lee, Jae-Sung (Department of Food Science and Technology, Yeungnam University)
  • Published : 2002.12.31
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Abstract

The induction of NAD(P)H: quinone oxidoreductase(QR), glutathione S-transferase(GST), and glutathione(GSH) levels in hepa1c1c7 cells(murine hepatoma) by waxy brown rice cultured with Phellinus igniarius to induce anticarcinogenic enzymes were measured. In addition, the inhibition of polyamines metabolism was tested with the growth of Acanthamoeba castellanii. The result shows that QR, GST activities, and GSH levels of experimental animals were increased much more by feeding the methanol extract of waxy brown rice cultured with Phellinus igniarius than those of the rats received the ethanol of uncultured brown rice. The growth of A. castellanii was inhibited mostly at 40 mg/3 ml concentration of methanol extract of waxy brown rice cultured with P. gniarius. The results suggested that waxy brown rice cultured with P. igniarius possess chemopreventive activity by inducing anticarcinogenic enzymes and inhibiting polyamine metabolism.

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References

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