$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향

Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing

초록

본 연구에서 고추장 제조시 발효가 항돌연변이 효과와 in vitro 항암효과에 미치는 영향을 확인하기 위하여 고추장 제조 재료인 원료 밀, 1차발효밀, 2차발효밀, 최종발효밀, 고춧가루와 최종발효밀로 제조된 고추장의 Sal. Typhimurium TA100을 이용한 Ames test를 실시하여 MNNG에 대한 항돌연변이 효과를 살펴보았으며, HT-29 인체 대장암세포와 AGS 인체 위암세포의 성장 억제효과를 살펴보았다. 실험한 결과 원료 밀보다 1차발효밀, 2차발효밀보다 최종발효밀이 발효진행에 따라 점차 증진된 항돌연변이 효과와 in vitro 항암효과가 나타났으며 최종발효밀과 고춧가루로 제조된 고추장이 가장 높았다. 15, 30일 발효시킨 고추장이 발효되지 않은 고추장보다 더 높은 항암효과가 나타났다. 따라서 발효과정(기간)이 고추장의 항돌연변이 효과와 항암효과에 중요하게 관련되어 있다고 할 수 있으며 고추장의 주재료인 고춧가루의 capsaicin, 비타민C와 ${\beta}$-carotene 등의 작용만이 아닌 밀에서 온 발효 숙성 중에 많이 증식된 미생물 그리고 발효에 의한 생성된 다른 활성물질이 항돌연변이와 항암 효과에 관련되어 있다고 하겠다.

Abstract

Increased antimutagenic and in vitro anticancer effects were observed by the fermentation process during Kochujang manufacturing. In order to confirm the increased functionality, wheat grain, first fermented wheat grains (FFWG), second fermented wheat grains (SFWG), final fermented wheat grains (FiFWG), red pepper powder (RPP), and commercial Kochujang (CK) were prepared. Kochujang manufactured with final fermented wheat grains and red pepper powder were further fermented for 15 days and 30 days. The antimutagenic effects were determined by counting the number of revertants in Salmonella Typhimurium TA100 against N-methyl-N'-nitro-nitrosoguanidine (MNNG, 1.0mg/mL). The final fermented wheat grains (52% inhibition) showed higher antimutagenic effects than the wheat grain (34%), and the commercial Kochujang showed the highest antimutagenic effects (55%). We tested the inhibitory effect on the growth of HT-29 human colon carcinoma cells and AGS human gastric adenocarcinoma cells by using MTT (3-(4,5-dimethyl-thiazol)-2,5-diphenyltetrazolium bromide) assay. The results showed that increased fermentation process continually increased the growth inhibitory effect on both cancer cells. The further fermentation for 15 days of the Kochujang product also increased inhibitory growth of the AGS cancer cells. In conclusion, the methanol extract from fermented wheat grains and commercial Kochujang showed sequentially increased antimutagenic and in vitro anticancer activity, and thus the final commercial Kochujang revealed the highest effect.

저자의 다른 논문

참고문헌 (32)

  1. Park SH, Cho YS, Kwack MJ, Lee HS, Kang CB (2013) Effect of kegel exercise on urinary incontinence after radical prostatectomy : Systematic review of randomized controlled trials. Korean J Adult Nurs, 25, 219-230 
  2. Park KY (2012) Increased health functionality of fermented foods. J Food Ind Nutr, 17, 1-8 
  3. Rhee SH, Kong KR, Jong KO, Park KY (2003) Decreasing effect of kochujang on body weight and lipid levels of adipose tissues and serum in rats fed a high-fat diet. J Korean Soc Food Sci Nutr, 32, 882-886 
  4. Park KY (2009) Kochujang. In: Sciences and health functionalties of Korean traditional soybean foods, Korean Jang Cooperative, Dongseonambuk Publishing Co, Seoul, South Korea, p 131-177 
  5. Song HS, Kim JM, Lee GT (2008) Antioxidant and activities of traditional kochujang added with garlic porridge. J Life Sci, 18, 1140-1146 
  6. Kim JY, Park KW, Yang HS, Cho YS (2005) Anticancer and immuno-activity of methanol extract from onion kochujang. Korean J Food Preserv, 12, 173-178 
  7. Kong CS, Jung HK, Kim SO, Rhee SH, Han MS, Park KY (2005) In vitro anticancer effect of fucoidan and fucoidan added kochujang (Korean red pepper soybean paste). Cancer Prev Res, 10, 264-269 
  8. Park KY, Moon SH, Cheigh HS, Baik HS (1996) Antimutagenic effects of doenjang (Korean soy paste). J Food Sci Nutr, 1, 151-158 
  9. Kim SJ, Jung KO (2004) In vitro anticancer effect of kochujang (Korean red pepper soybean paste) and its ingredients in AGS human gastric cancer cells. J Korean Assoc Cancer Prev, 9, 42-48 
  10. Kim SJ, Jung KO, Park KY (1999) Inhibitory effect of kochujang extracts on chemically induced mutagenesis. J Food Sci Nutr, 4, 38-42 
  11. Kennedy AR (1995) The evidence for soybean products as cancer preventive agents. J Nutr, 125, 733-743 
  12. Jung KO, Kim SJ, Yoon SK, Park KY (2000) Antimutagenic effect of kochujang (Korean red pepper soybean paste) and kochujang ingredients in the Ames test. J Korean Assoc Cancer Prev, 5, 209-216 
  13. Lee HY (2002) Preparation and fermentation characteristics of traditional kochujang and their cancer preventive and antiobesity effects. MS Thesis, Pusan National University, Busan, Korea, p 13-52 
  14. Kong KR (2001) Standardization of kochujang preparation and its effects of cancer preventive and lipid metabolism in rat. MS Thesis, Pusan National University, Busan, Korea, p 40-53 
  15. Maron DM, Ames BN (1983) Revised methods for the Salmonella mutagenicity test. Mutat Res, 113, 173-215 
  16. Park JG, Kramer BS, Steinber CJ, Collins JM, Minna JD, Gazdar AF (1987) Chemosensitivity testing of human colorectal carcinoma cell lines using a tetrazolium-based colorimetric assay. Cancer Res, 47, 5875-5879 
  17. Skehan P, Storeng R, Monks SA, McMahon J, Vistica D, Warren JT, Bokesch H, Kenney S, Boyd MR (1990) New colorimetric cytotoxicity assay for anticancer-drug screening. J Natl Cancer Inst, 82, 1107-1112 
  18. Chung KS, Yoon DJ, Hong SS, Choi SY (1997) Cytotoxicity of fermented soybean products with various tumor cell using MTT assay. Korean J Appl Microbiol Biotechnol, 25, 477-482 
  19. Yoon KD, Kwon DJ, Hong SS, Kim HS, Chung KS (1996) Inhibitory effect of soybean and fermented soybean products on the chemically induced mutagenesis. Korean J Appl Microbiol Biotechnol, 24, 525-528 
  20. Choi SM (2001) Antiobesity and anticancer effects of red pepper powder and kimchi. Ph D Thesis, Pusan National University, Busan, Korea, p 138-166 
  21. Kim SH, Park KY, Suh MJ (1991) Inhibitory effect of aflatoxin $B_1$ mediated mutagenicity by red pepper powder in the Salmonella assay system. J Korean Soc Food Nutr, 20, 156-161 
  22. Ahn IS, Do MS, Kim SO, Jung HS, Kim YI, Kim HJ, Kim HJ, Park KY (2006) Antiobesity effect of kochujang (Korean fermented red pepper paste) extract in 3T3-L1 adipocytes. J Med Food, 9, 15-21 
  23. Seo MY, Kim SH, Lee CH, Cha SK (2007) Fibrinolytic, immunostimulating, and cytotoxic activities of microbial strains isolated from kochujang. Korean J Food Sci Technol, 39, 315-322 
  24. Kim YM, Hwang JT, Kwak DW, Lee YK, Park OJ (2007) Involvement of AMPK signaling cascade in capsaicin-induced apoptosis of HT-29 colon cancer cells. Ann N Y Acad Sci, 1095, 496-503 
  25. Park KK, Surh YJ (1997) Effects of capsaicin on chemically induced two-stage mouse skin carcinogenesis. Cancer Lett, 114, 183-184 
  26. Coge S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR (2004) Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. J Agric Food Chem, 52, 602-608 
  27. Lee DS (2010) Investigation on the chemical interaction and mechanism of proteasome inhibitor PS-341 and polyphenols in multiple myeloma. Ph D Thesis, Seoul National University, Seoul, Korea, p 3-16 
  28. Szolcsanyi J, Bartho L (2001) Capsaicin-sensitive afferents and their role in gastroprotection : an update. J Physiol Paris, 95, 181-188 
  29. Surh YJ, Lee E, Lee JM (1998) Chemoprotective properties of some pungent ingredients present in red pepper and ginger. Mutat Res, 402, 259-267 
  30. Ito K, Nakazato T, Yamato K, Miyakawa Y, Yamada T, Hozumi N, Segawa K, Ikeda Y, Kizaki M (2004) Induction of apoptosis in leukemic cells by homovanillic acid derivative, capsaicin, through oxidative stress: implication of phosphoryla-tion of p53 at Ser-15 residue by reactive oxygen species. Cancer Res, 64, 1071-1078 
  31. Lee SJ, Kim SJ, Han MS, Chang KS (2005) Changes of rutin and quercetin commercial kochujang prepared with buckwheat flour during fermentation. J Korean Soc Food Sci Nutr, 34, 509-512 
  32. Shin HC (2009) Investigation on diterpene glycosides in gochujang and chemical profile of flavonoid glycosides during fermentation of gochujang. MS Thesis, Chonnam National University, Gwangju, Korea, p 24-59 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일