Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Antimutagenic and Anticancer Effects of Salted Mackerel with Various Kinds of Salts

소금의 종류에 따른 염장 고등어의 항돌연변이효과 및 암세포 성장억제효과

  • KONG Chang-Suk (Department of Food Science and Nutrition, Pusan National University) ;
  • BAK Soon-Sun (Department of Food Science and Nutrition, Pusan National University) ;
  • JUNG Keun-Ok (Department of Food Science and Nutrition, Pusan National University) ;
  • KIL Jeung-Ha (Department of Food Science and Nutrition, Pusan National University) ;
  • LIM Sun-Young (Division of Marine Environment & BioScience, Korea Maritime University) ;
  • PARK Kun-Young (Department of Food Science and Nutrition, Pusan National University)
  • 공창숙 (부산대학교 식품영양학과) ;
  • 박순선 (부산대학교 식품영양학과) ;
  • 정근옥 (부산대학교 식품영양학과) ;
  • 길정하 (부산대학교 식품영양학과) ;
  • 임선영 (한국해양대학교 해양환경생명과학부) ;
  • 박건영 (부산대학교 식품영양학과)
  • Published : 2005.10.01
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Abstract

Raw meat of mackerel (Scomber japonicus) was salted by refined, sun-dried, bamboo, and KC1-added bamboo salts. Antimutagenic activity on N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Ames test and growth inhibitory effects of AGS human gastric and HT-29 human colon adenocarcinoma cells were investigated using methanol extracts of the salted mackerels. Mackerel salted sun-dried, bamboo, and KC1-added bamboo salts used increased the antimutagenic activities against MNNG, however, the sample treated with refined salt reduced the antimutagenic activity. Inhibitory effects of the salted-mackerels on the growth of human cancer cells were increased as dose dependent pattern. Mackerel salted with refined salt activated the growth of AGS human gastric adenocarcinoma cells, but mackerel salted with sun-dried, bamboo, and KC1-added bamboo salts kept or increased anticancer effect compared to the raw mackerel. Mackerel salted with KC1-added bamboo salt led to the highest antimutagenic and anticancer activities. These results suggest that antimutagenic and anticancer effects of mackerel during manufacturing of the salted-mackerel could be enhanced by using different kind of salts such as bamboo, or KC1-added bamboo salts.

Keywords

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