Antigenotoxic Effect of Dominant Bacterial Isolates from Kimchi in vitro

김치로부터 분리된 우세 균주들의 in vitro 항유전 독성효과

  • Choi, Jun-Won (Institute of Functional Foods and Safety, Handong University) ;
  • Park, Jong-Heum (Institute of Functional Foods and Safety, Handong University) ;
  • Ji, Seung-Taek (Institute of Functional Foods and Safety, Handong University) ;
  • Choi, Ok-Byung (Department of Life Science, Hoseo University) ;
  • Shin, Heuyn-Kil (School of Bioscience and Food Technology, Handong University)
  • 최준원 (한동대학교 식품 기능성 및 안전성연구소) ;
  • 박종흠 (한동대학교 식품 기능성 및 안전성연구소) ;
  • 지승택 (한동대학교 식품 기능성 및 안전성연구소) ;
  • 최옥병 (호서대학교 생명과학과) ;
  • 신현길 (한동대학교 생물식품공학부)
  • Published : 1999.08.31


This study was carried out to isolate the colonies of dominant fermented bacteria from Kimchi (Korean native fermented foodstuffs) and investigate their inhibitory potentials on mutagenesis and carcinogenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) as direct carcinogen. For this purpose, single cell gel electrophoresis technique (SCGE assay, or comet assay) which is a sensitive and rapid technique for detecting the presence of DNA strand breaks in individual cells was used. DNA damages of Kimchi isolates were compared with that of the positive control, MNNG. Among 3 isolates from Tongbaechu Kimchi, two isolates B-1 and B-2 showed antigenotoxicities (p<0.01). All 4 isolates from Yulmu Kimchi had antigenotoxicities (p<0.05). Also, 3 of 5 isolates from Chonggak Kimchi and 2 of 9 isolates from Kaktugi were antigenotoxic (p<0.05 and p<0.01, respectively).