The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity and Anticancer Effects of Turnip Kimchi with Turnip Powder on Colorectal Cancer Cells (HT-29)

순무가루를 첨가한 순무김치의 항산화 활성 및 대장암세포(HT-29) 항암효과

  • Kwon, Kook Won (Institute of Health Industry, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Convergence Technology, Graduate School of Venture, Hoseo University)
  • 권국원 (호서대학교 보건산업연구소) ;
  • 강순아 (호서대학교 벤처대학원 융합공학과)
  • Received : 2022.09.13
  • Accepted : 2022.10.11
  • Published : 2022.10.31
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Abstract

In this study, the quality characteristics of kimchi, such as its salinity, pH, and acidity, were measured and compared, and the HT-29 human colon cancer cells were used to show the anticancer effects of kimchi. The kimchi samples used herein included standard kimchi (SK), turnip kimchi (TK), and turnip-powder-added kimchi (TPK). The measured pH and acidity of TK and TPK showed no significant differences with those of SK. Compared to SK and TK, TPK had higher DPPH scavenging activity and higher total flavonoid content, confirming its antioxidant activity. The cancer cell growth inhibition rates of TK and TPK were significantly higher than that of SK. In HT-29 cells treated with TPK, the mRNA expression of Bcl-xL, an anti-apoptosis-related gene, was lower, and the mRNA expressions of the apoptosis-related genes Bax, Bad, and caspase-9 were higher. TPK showed significantly higher levels of mRNA expressions for the cell-cycle-related genes p53 and p21 than the other samples, in addition to suppression effects on cancer cell proliferation. Compared to SK, TK and TPK suppressed the growth of colon cancer cells and showed higher anticancer effects. Therefore, it is shown that kimchi with added turnip powder had high anticancer effects.

Keywords

References

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