Doenjang Extract Has Anticancer Activity and Induces Apoptosis in AGS Human Gastric Adenocarcinoma

  • Hwang, Kyung-Mi (Department of Food Science and Nutrition, Pusan National University) ;
  • Lee, Jeong-Min (Department of Food and Life Sciences, Nambu University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University)
  • Published : 2005.06.01


The anticancer and apoptotic effect of chloroform extract from 24 month-fermented doenjang were investigated in AGS human gastric adenocarcinoma cells. The chloroform extract of 24 month-fermented doenjang inhibited the AGS gastric cancer cell growth in a dose-dependent manner. It has been confirmed by observing the cell distribution under inverted microscope. Approximately, 48 hour treatment of $100\;{\mu}g/mL$ doenjang extract inhibited AGS cancer cell growth by $76.7\%$, respectively. The growth inhibition may be caused by apoptosis of AGS cancer cells after 48 hour treatment of 24 month-fermented doenjang extract. It has been demonstrated by cell cycle arrest that revealed the shift from $G_2+M\;to\;G_0+G_1$ phase and the formation of apoptotic bodies. The fermentation period playa critical role in cell cycle arrest, in which 24 month-fermented doenjang extract was more effective than 12 month-fermented doenjang extract. The treatment of 24 month-fermented doenjang extract for 48 hours has induced intercellular Bax and decreased Bcl-2 level, indicating that it may regulate the expression level of Bax/Bcl-2 proteins. Thus, 24 month-fermented doenjang extract seems to have anticancer effect via cancer cell growth inhibition induced by apoptosis process.


  1. Park KY, Lee KB. 1987. Degradation of aflatoxin during manufacturing of doenjang and kanjang by traditional method. J Colle Home Eco 13: 49-56
  2. Park KY, Lee KB, Bullerman LB. 1988. Aflatoxin production by Aspergillus parasiticus and its stability during the manufacture of Korean soypaste (doenjang) and soysauce (kanjang) by traditional method. J Food Protect 51: 938-945
  3. Park KY, Lee ES, Moon SH, Cheigh HS. 1989. Effects of browning products and charcoal on the degradation of aflatoxin B1 in Korean soysauce (kanjang) and its model system. Korean J Food Sci Technol 21: 419-424
  4. Jing Y, Waxman S. 1995. Structural requirements for differentiation-induction and growth-inhibition of mouse erythroleukemia cells by isoflavones. Anticancer Res 15: 1147-1152
  5. Rao AV, Sung MK. 1995. Saponins as anticarcinogens. J Nutr 125: 717s-724s
  6. Yavelow J, Finlay TH, Kennedy AR, Troll W. 1983. Bowman-Birk soybean protease inhibitor as an anticarcinogen. Cancer Res 43: 2454s-2459s
  7. Kurech T, Kikugawa K, Fukuda S, Hasunuma M. 1985. Inhibition of N-nitrosamine formation by soya products. Food Cosmet Toxicol 19: 425-428
  8. Park KY, Jung KO, Rhee SH, Choi YH. 2003. Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds. Mut Res 523: 43-53
  9. Kim MK, Moon SH, Choi JW, Park KY. 1999. The effect of doenjang (Korean soypaste) on the liver enzyme activities of the sarcoma-180 cell transplanted mice. J Food Sci Nutr 4: 260-264
  10. Chandra J, Samali A, Orrenius S. 2000. Triggering and modulation of apoptosis by oxidative stress. Free Rad Biol Med 29: 323-333
  11. Green DR. 2000. Apoptotic pathways: paper wraps stone blunts scissors. Cell 102: 1-4
  12. Zou H, Li X, Wang X. 1999. An APAF-1 cytochrome c multimeric complex is a functional apoptosome that activates procaspase-9. J Biol Chern 274: 11549-11556
  13. Saleh A, Srinivasula SM, Acharya S, Fishel R, Alnemri ES. 1999. Cytochrome c and dATP-mediated oligomerization of Apaf-1 is a prerequisite for procaspase-9 activation. J Biol Chem 274: 17941-17945
  14. Paul-Samojedny M, Kokocinska D, Samojedny A, Mazurek U, Partyka R, Lorenz Z, Wilczak T. 2005. Expression of cell survival/death genes: Bcl-2 and Bax at the rate of colon cancer prognosis. Biochem Biophys Acta 1741: 25-29

Cited by

  1. Effect of Rice (<i>Oryza sativa</i> L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste) vol.03, pp.08, 2012,
  2. Potentiality ofBacillus amyloliquefaciensKFCC11574P isolated from Korean traditionaldoenjangas a starter in the production of functional soya bean paste vol.51, pp.1, 2016,
  3. Screening of Strains with fibrinolytic activity and angiotensin-converting enzyme inhibitory activity from doenjang vol.21, pp.2, 2012,