• Title/Summary/Keyword: AGS human gastric adenocarcinoma cells

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Antimutagenicity and Cytotoxic Effects of Methanol Extract from Deep Sea Water Salt and Sea Tangle Added Soybean Paste (Doenjang) (해양심층수염 및 다시마분말을 첨가한 개량식 된장의 항돌연변이원성 및 암세포성장억제에 미치는 영향)

  • Ham, Seung-Shi;Kim, Soo-Hyun;Yoo, Su-Jong;Oh, Hyun-Taek;Choi, Hyun-Jin;Chung, Mi-Ja
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.4
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    • pp.416-421
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    • 2008
  • This study was performed to determine the antimutagenic and anticytotoxic effects of soybean paste (doenjang) added deep sea water salt and see tangle in Salmonella Typhimurium TA98, TA100 and human cancer cell lines. In the Ames test, methanol extract of doenjang did not exhibit any mutagenicity but showed substantial inhibitory effects against mutation induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and 4-nitroquinoline-1-oxide (4NQO). The methanol extracts of doenjang ($200{\mu}g$/plate) added deep sea salt and see tangle (doenjang C) showed approximately 89.1% and 70% inhibitory effect on the mutagenesis induced by MNNG and 4NQO against TA100 strain, whereas 84.4% inhibitions were observed on the mutagenesis induced by 4NQO against TA98 strain. The cytotoxic effects of doenjang methanol extracts against the cell lines with human cervical adenocarcinoma (HeLa), human hepatocellular carcinoma (Hep3B), human gastric carcinoma (AGS), human lung carcinoma (A549) and human breast adenocarcinoma (MCF-7) were inhibited with the increase of the extract concentration. The treatment of 1.0 mg/mL doenjang C of methanol extracts showed strong cytotoxicities of 71%, 74.4%, 66.2%, 77.3%, and 71.2% against HeLa, Hep3B, AGS, A549, and MCF-7, respectively. In contrast 1 mg/mL treatment of doenjang C methanol extracts had only $10{\sim}40%$ cytotoxicity on normal human embryonal kidney cell (293). Doenjang methanol extract inhibited significantly the tumor growth in mice injected sarcoma-180 cells. Especially, doenjang C methanol extract showed an inhibition of tumor cell activity of 33% by the administration of 25 mg/kg methanol extracts.

Antioxidative, Antimutagenic and Cytotoxic Effects of Prunus armeniaca Extracts (살구 추출물의 항산화성, 항돌연변이성 및 세포독성 효과)

  • Yoo, Su-Jung;Kim, Soo-Hyun;Jun, Mi-Sun;Oh, Hyun-Taek;Choi, Hyun-Jin;Ham, Seung-Si
    • Food Science and Preservation
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    • v.14 no.2
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    • pp.220-225
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    • 2007
  • This study was performed to measure the antioxidative, antimutagenic, and cytotoxic properties of Prunus armeniaca using the DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical donating method, the Ames test, and cytotoxicity measurements, respectively. Electron-donating abilities were 48.3, 43.9, 14.8 and 12.9 per g dry matter of P. armeniaca seed (PAS), P. armeniaca flesh(PAF), butylated hydroxytoluene, and ${\alpha}-tocopherol$, respectively. The direct antimutagenic effects of an ethanol extract of P. armeniaca were examined in Ames tests using Salmonella typhimurium TA98 and TA100 as reporter organisms. In the Ames test, the ethanol extract of P. armenicaca alone did not exhibit any mutagenicity but the extract did show substantial inhibitory effects against mutations induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitroquinoline-1-oxide(4NQO). The ethanol extract of PAS(200g dry matter/plate) inhibited strain TA98 mutagenesis induced by 4NQO by ca. 37.9%, and mutation inhibition values of 42.1% and 69.4%, respectively, were observed when 4NQO and MNNG acted on the TA100 strain. The cytotoxic effects of ethanol extracts of P. armeniaca against cell lines of human lung carcinoma(A549), human breast adenocarcinoma(MCF-7), human hepatocellular carcinoma(Hep3B), human cervical adenocarcinoma(HeLa), and human gastric carcinoma(AGS) rose with increases in extract concentration. An ethanol extract(4mg/mL dry matter) of PAF showed strong cytotoxicities of 88.2%, 58%, 72.8%, 89.4%, and 91.9% against A549, AGS, MCF-7, HeLa, and Hep3B cells, respectively. In contrast, the same extract showed only 13 37% cytotoxicity for a nomal human kiney cell line(293). It is suggested that P. armeniaca possesses useful antioxidative, antimutagenic, and anticancer properties.

Antioxidant and Anticancer Effects of Edible and Medicinal Mushrooms (식용 및 약용버섯의 항산화 및 In vitro 항암 효과)

  • Qi, Yongcai;Zhao, Xin;Lim, Yaung-Iee;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.5
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    • pp.655-662
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    • 2013
  • The antioxidant and anticancer effects of the edible mushrooms Lentinus edodes (LE, Pyogo mushroom) and Agaricus blazei (AB, Agaricus mushroom), and the medicinal mushrooms Cordyceps militaris (CM, Dong chunghacho), Ganoderma lucidum (GL, Youngji mushroom), Inonotus obliquus (IO, Chaga mushroom), and Phellinus linteus (PL, Sangwhang mushroom) were studied in vitro. The bioactive components were extracted by methanol. The antioxidant effects were evaluated using the DPPH and hydroxyl radical scavenging assays. The antioxidant activities of medicinal mushrooms (35~90%) were higher than edible mushrooms (4~23%). The in vitro anticancer effects of the mushrooms were evaluated using the MTT assay in AGS gastric adenocarcinoma cells, HCT-116 colon carcinoma cells, and HepG2 hepatoma cells. The medicinal mushrooms CM, GL, IO, and PL showed 28~91% inhibition, while the edible mushrooms LE and AB exhibited 5~40% inhibition. The medicinal mushrooms, compared to edible mushrooms, effectively down-regulated the gene expression of the anti-apoptosis related gene Bcl-2 and inflammation-related genes iNOS and COX-2, and up-regulated the pro-apoptosis gene Bax (p<0.05). Total polyphenol and flavonoids contents of the medicinal mushrooms were 9.1~35.7 mg/g, while the edible mushrooms showed 0~13.3 mg/g. This study showed that antioxidant activities and anticancer activities in vitro increased in the order LE, AB, GL, CM, IO and PL. LE and AB showed the lowest effects among the samples, GL and CM had medium effects, and IO and PL exhibited the highest effects in the antioxidant and anticancer effect for three different human cancer cells. Taken together, PL resulted in the highest and LE the lowest effects in this study.

The Anticancer Effects of Doenjang Made with Various Kinds of Salt (소금 종류를 달리하여 제조한 된장에서의 항암효과)

  • Lee, Kyeoung-Im;Park, Kun-Young;Ahn, Hyung-Ki
    • Culinary science and hospitality research
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    • v.17 no.5
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    • pp.241-252
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    • 2011
  • The study was carried out to evaluate the anticancer effects in Korean soybean paste(doenjang) added with sun-dried salt(S-D), roasted salt(R-D), bamboo salt roasted once(B1-D) or bamboo salt roasted nine times(B9-D). In MTT assay, S-D, R-D, B1-D and B9-D exhibited a significant inhibitory activity(64-87% and 68-92%) against the proliferation of AGS human gastric adenocarcinoma cells by adding 0.05% and 0.1% of methanol extract. Among Balb/c mice injected with sarcoma-180 cells, the bodies, livers, spleens, kidneys and heart weight of the mice administered with 4 kinds of doenjang extracts were heavier than the non-administered ones of the group. However, no difference was found between the control and doenjang administered groups. Four kinds of doenjang inhibited significantly the tumor growth, especially R-D and B1-D showing an inhibition of tumor cell growth up to 97% by the administration of 1.0 mg/kg methanol extracts of doenjang. The activity of natural killer(NK) cells was relatively high in mice administered with four kinds of doenjang. Particularly, mice administered with R-D methanol extract showed a stronger activity of 88.2%. The activity of glutathione S-transferase(GST) in mice administered with four kinds of doenjang was higher than that of the non-administered group. In particular, the GST activity was the strongest in the group with B1-D. As these results indicate the various kinds of salt have different effects on the anticancer activity of doenjang.

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Gastric Cancer Cell Growth Inhibitory Effects of Cabbage Kimchi by Fermentation and Storage Conditions (김치 발효 및 저장조건에 따른 배추김치의 위암세포 성장 억제 효과)

  • Park, Ki-Bum;Kim, Su-Gon;Oh, Chan-Ho;Jeon, Jong-In;Oh, Suk-Heung
    • The Korean Journal of Food And Nutrition
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    • v.27 no.4
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    • pp.692-698
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    • 2014
  • In this study, we investigated cancer cell growth inhibitory effects of kimchi extracts obtained from cabbage kimchi. Kimchi extracts (S46h, S47h, S48h) were obtained from the samples fermented at $15^{\circ}C$ for 46 h, 47 h, and 48 h during the first 10 days, which were subsequently stored at $-1.4^{\circ}C$ in kimchi refrigerator (hereinafter DV kimchi extracts). The samples showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared to control kimchi extract (S0h) obtained from sample stored at $-1.4^{\circ}C$ without fermentation. The DV kimchi contained higher levels of ${\gamma}$-aminobutyric acid (GABA) and ornithine compared to the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial, as it is rich in GABA and ornithine. Therefore, it could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.

Biological Activities of Licorice F1 Lines and Content Analysis of Phytochemical Constituents

  • Park, Chun-Geon;Lee, Ah Young;Lee, Jeong Hoon;Lee, Jeong Min;Park, Jun Yeon;Lee, Sang-Hoon;Choi, Ae Jin;Park, Chung Berm;Cho, Eun Ju;Lee, Sanghyun
    • Natural Product Sciences
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    • v.20 no.3
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    • pp.137-145
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    • 2014
  • The biological activities of licorice F1 (Glycyrrhiza glabra ${\times}$ G. uralensis) lines (G) were investigated, revealing strong radical scavenging activity targeting 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl (${\cdot}OH$) radicals. At a concentration of $100{\mu}g/mL$, most of the licorice F1 lines scavenged DPPH and ${\cdot}OH$ by more than 80%. Gs-1, -2, and -6 can be considered good scavengers of DPPH radical and G-7 have higher antioxidant activity against ${\cdot}OH$ radical. In addition, licorice F1 lines exerted effective anti-microbial activities against Escherichia coli (Gs-12, -17, and -18) and Staphylococcus aureus (Gs-3, -4, -5, -21, and -26). Moreover, Gs-2, - 20, -31, and -32 effectively inhibited the growth of Helicobacter pylori. Among licorice F1 lines, Gs-25 exhibited high anti-inflammatory effects on nitric oxide produced by lipopolysaccharide- and interferon-${\gamma}$-activated RAW 264.7 cells. Furthermore, Gs-1, -12, and -20 inhibited the growth of AGS human gastric adenocarcinoma cells by more than 60% at a concentration of $100{\mu}g/mL$ and Gs-5, -11, -19, and -32 showed inhibitory effects against rat lens aldose reductase ($IC_{50}$ values, 1.69, 6.07, 6.12, and $4.54{\mu}g/mL$, respectively). The total content of glycyrrhizin (1), glycyrrhetinic acid (2), glabridin (3), and isoliquiritigenin (4) in licorice F1 lines was high in Gs-11, -15, and -30. The present study therefore indicated that Gs-2, -26, -31, and -32 of licorice F1 possessing strong anti-oxidative, anti-microbial, anti-inflammatory, anti-cancer, and aldose reductase inhibitory effects may be used as a possible source material for natural health supplements in the future.

Standardization of Ingredient Ratios of Chinese Cabbage Kimchi (배추김치의 재료배합비 표준화)

  • Cho, Eun-Ju;Park, Kun-Young;Rhee, Sook-Hee
    • Korean Journal of Food Science and Technology
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    • v.29 no.6
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    • pp.1228-1235
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    • 1997
  • This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

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Improved Quality and Increased in Vitro Anticancer Effect of Kimchi by Using Natural Sea Salt without Bittern and Baked (Guwun) Salt (제(除)간수 천일염 및 구운소금 절임 배추김치의 품질 및 in Vitro 항암 기능성 증진 효과)

  • Han, Gwi-Jung;Son, A-Reum;Lee, Sun-Mi;Jung, Ji-Kang;Kim, So-Hee;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.8
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    • pp.996-1002
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    • 2009
  • This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

Studies on the Standardization of Chinese Cabbage Kimchi (배추김치의 표준화 연구)

  • Cho, Eun-Ju;Lee, Seon-Mi;Rhee, Sook-Hee;Park, Kun-Young
    • Korean Journal of Food Science and Technology
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    • v.30 no.2
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    • pp.324-332
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    • 1998
  • In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were $13.0{\pm}7.0$ of radish, $2.0{\pm}0.5$ of green onion, $3.5{\pm}0.8\;or\;2.5{\m}0.3$ of red pepper powder, $1.4{\pm}0.4$ of garlic, $0.6{\pm}0.3$ of ginger, $2.2{\pm}1.6$ of anchovy juice, and $1.0{\pm}0.3$ of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

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