• Journal of Digital Convergence
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• v.13 no.8
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• pp.543-548
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• 2015

The present sturdy was designed to determine the effect of the antiproliferation in human cancer cells using the ordinary vegetable soup (VS), the soup with broccoli (VSB) and the soup with tomatoes(VST). Human cancer cells identify the cancer cell growth with MTS, using stomach cancer cell line(AGS), human promyelocytic leukemia (HL-60) and lung cancer cell line (A549). VSB and VST are effective on the cancer cell growth inhibition activities of AGS and have a significance compared with VS. VST has a significance with HL-60 and VSB works well in A549 more than VS. Mixed vegetable soup is considered to applicate with functional materials and using for wellness life.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.35-44
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• 2001

Kimchi aged for 10-15 days at 1$0^{\circ}C$ was freeze dried to make soup. Flour was roasted to make roux for 2 hr. at 17$0^{\circ}C$, and the roasted flour was mixed with butter, beef and various seasonings like ginger garlic. Materials containing much moisture were roasted to eliminate water and used for soup preparation. Freeze-dried kimchi was added with 10%, 20% and 30%, respectively. The control kimchi soup was a little affected by butter flavor and the kimchi soup made by adding 20% of freeze-dried kimchi powder showed the best acceptability in quality description analysis.

• Journal of Digital Convergence
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• v.14 no.1
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• pp.491-496
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• 2016

The present sturdy was designed to determine the effect of the antiproliferation in human cancer cells, using vegetable extract of Radish, Radish leaves, Burdock, Shiitake, Carrot of the ordinary vegetable soup. Human cancer cells identify the cancer cell growth with MTS, using stomach cancer cell line (AGS), human promyelocytic leukemia (HL-60) and lung cancer cell line (A549). Shiitake and Carrot are effective on the cancer cell growth inhibition activities of AGS. Radish leaves, Burdock, Carrot have a significance with HL-60 and Radish, Radish leaves works well in A549. The vegetable extracts which is effective for cancer cell growth inhibition is considered to applicate base line data for using functional materials and for wellness life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1097-1101
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• 2010

The aim of the present study is to investigate the anti-inflammatory effect of a vegetable soup (VS). The present study was designed to determine the effect of the vegetable soup on pro-inflammatory factors such as NO, iNOS and TNF-$\alpha$ in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The cell toxicity was determined by MTS assay. To evaluate the anti-inflammatory effect of vegetable soup, amount of NO was measured using the NO detection kit and the iNOS expression was measured by reverse transcriptase polymerase chain reaction (RT-PCR). Also, proinflammatory cytokines were measured by ELISA kit. The results showed that the vegetable soup reduced NO, iNOS and TNF-$\alpha$ production without cytotoxicity. Our results suggest that the vegetable soup may have an anti-inflammatory property through suppressing inflammatory mediator productions and appears to be useful to develop the functional food realted to anti-inflammation.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.453-464
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• 2017

Vegetable soup has been reported to have anti-inflammatory, anti-oxidative and anti-cancer effects. In this study, five kinds of vegetable soup were developed using a new manufacturing process and compositional changes in raw material, and anti-cancer and immuno-stimulatory activities were evaluated. Cytotoxicity tests based on MTT assay revealed that all vegetable soups had strong inhibitory effects against CT26 mouse colon cancer cells, with soups including Solomon's seal being most effective based on comparison of $IC_{50}$ values. Apoptosis in response to vegetable soup was occurred by 3-5 fold on cancer cells compared to normal cells. Mouse splenocytes increased by 266-541% in response to addition of vegetable soup in an in vitro proliferation experiment. In co-culture with splenocytes and CT26 cancer cells, splenocytes increased by more than 280% in every vegetable soup treatment, while cancer cells decreased by about 60% and cytokines such as $IFN- {\gamma}$ and IL-12 were secreted from splenocytes in high levels only in response to vegetable soup including Solomon's seal. In conclusion, all vegetable soups developed in this study had anti-cancer effects, and vegetable soup including Solomon's seal showed the strongest anti-cancer and immuno-stimulatory effects. These results suggest that functionality of vegetable soup could be increased by changes in manufacturing processes and raw materials composition.