한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권2호
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  • Pages.127-136
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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순무백김치의 이화학적 특성 및 인체위암세포(AGS)의 항암효과

Physicochemical of Turnip Baek-Kimchi and Anti-Cancer Effects of Human Gastric Cancer Cells (AGS)

  • 임금자 (호서대학교 보건산업연구소) ;
  • 강순아 (호서대학교 벤처대학원 융합공학과)
  • Im, Gum Ja (Institute of Health Industry, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Convergence Engineering, Graduate School of Venture, Hoseo University)
  • 투고 : 2022.03.12
  • 심사 : 2022.04.06
  • 발행 : 2022.04.30
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초록

Comparing the quality characteristics of kimchi were measured and anticancer effects using AGS human gastric cancer cells were observed. Five kinds of kimchi samples were made of Kanghwa Baek kimchi (KB), Kangwha Turnip kimchi (KT), Turnip: Chinese cabbage = 1:1 Baek kimchi (T1B1), Turnip:Chinese cabbage = 4:1 Baek kimchi (T4B1), Turnip mul kimchi (T). As a result T kimchi showed the best fermentation characteristics among the five samples. T kimchi had a lower percentage of the total number of aerobic bacteria, while the number of lactobacillus was higher than that of other samples. The mRNA and protein expression levels of apoptosis-related factors found that T kimchi significantly increases the mRNA expression levels of caspases-3 and caspases-9 in AGS human gastric cancer cells as compared to the other kimchi samples. It showed high anticancer effects in the order of T, T1B1, and KB kimchi. As the anticancer effect of Turnip mul kimchi made only of turnip was higher, the higher the turnip content, the higher the anticancer effect. These results show that there were changes in fermentation characteristics such as pH, acidity, number of lactic acid bacteria, and anticancer effects according to the ratio of turnip and cabbage.

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