The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Fermentative Characteristics and Anti-Proliferative Activity against Mouse Carcinoma Cell Line of Kimchi prepared with Functional Cabbage

기능성 배추 김치의 발효 특성과 암세포 증식저해능

  • Yu, Kwang-Won (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Seong-Hyun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Shin, Eun-Hae (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Hwang, Jong-Hyun (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 유광원 (한국교통대학교 식품영양학과) ;
  • 이성현 (한국교통대학교 식품영양학과) ;
  • 신은혜 (한국교통대학교 식품영양학과) ;
  • 황종현 (한국교통대학교 식품영양학과)
  • Received : 2017.07.12
  • Accepted : 2017.08.25
  • Published : 2017.10.31
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Abstract

To compare functional Chinese cabbage('Amtak' baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage ('Chunkwang' baechu; general spring cultivar, CB), two kinds of kimchi(ABK and CBK) prepared with AB and CB cultivar were fermented at $10^{\circ}C$ for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi(CBK) showed mature pH on the $6^{th}$ day of fermentation, whereas functional kimchi(ABK) reached pH on the $9^{th}$ day. CBK also exhibited acidity of mature stage on the $6^{th}$ day, but ABK reached mature acidity on the $9^{th}$ day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the $8^{th}$ day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the $10^{th}$ day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at $1,000{\mu}g/mL$. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

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References

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