Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Fermentation Properties and In vitro Anticancer Effect of Kimchi Prepared with Potato

감자를 첨가한 김치의 발효 특성 및 항암효과

  • 장상근 (발효식품연구소, 강원관광대학)
  • Published : 2007.04.30
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Abstract

Potato kimchi, fermentation was carried out at $10^{\circ}$C for 15 days using various ratios of potato to kimchi (2.5%, 5%, 10%). The samples were determined according to the fermentation time, pH, acidity and growth of lactic acid bacteria in potato kimchi. The addition ratio of potato to kimchi had little effect on the pH, acidity or growth of lactic acid bacteria in potato kimchi. In comparison to baechu kimchi and mul-kimchi, the pH, acidity and growth of lactic acid bacteria was better in potato kimchi than in the other kimchi samples. The in vitro anticancer effect of potato kimchi was investigated using human cancer cells, AGS human gastric adenocarcinoma cells and HT-29 human colon adenocarcinoma cells. MTT assay revealed that the methanol extract of potato kimchi showed the highest anticarcinogenic effects.

Keywords

References

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