Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells

암세포에 대한 한국 전통약주의 세포독성 효과

  • Kim, Seung-Jin (Research Laboratories, Kooksoondang Brewery Co., Ltd.) ;
  • Ko, Si-Hwan (Department of Microbiology, School of Medicine, Yonsei University) ;
  • Lee, Won-Young (Department of Microbiology, School of Medicine, Yonsei University) ;
  • Kim, Gye-Won (Research Laboratories, Kooksoondang Brewery Co., Ltd.)
  • 김승진 ((주)국순당 부설 연구소) ;
  • 고시환 (연세대학교 의과대학 미생물학교실) ;
  • 이원영 (연세대학교 의과대학 미생물학교실) ;
  • 김계원 ((주)국순당 부설 연구소)
  • Published : 2004.10.31

Abstract

Cytotoxic effects of Korean rice-wine (Yakju) made with different processes and ingredients (Korean rice-wines I, II), red wine, white wine, beer, and Japanese rice-wine (Sake) were examined against human cancer lines (DLD-1, HepG2, K562) and mouse cancer lines (EMT6, LLC1). Red wine showed cytotoxic effect on all cancer lines, while Korean rice-wines I, and II showed cytotoxcity on all cancer cells except DLD-1. White wine, beer, and Japanese rice-wine had no or little cytotoxic effect against all cancer cell lines. Concentrate of Korean rice-wine only showed cytotoxic effect against DLD-1. These results suggest Korean rice-wine has strong anti-cancer effects, which are induced by certain rice-wine components.

Keywords

cytotoxcity;Korean rice-wine;yakju;anti-cancer;alcohol beverage

References

  1. Pace Asicak CR, Hahn S, Diamandis EP, Soleas G, Goldberg DM. The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: Implications for protection against coronary heart disease. Clin. Chim. Acta. 235: 207-219 (1995) https://doi.org/10.1016/0009-8981(95)06045-1
  2. German JB, Walzem RL. The health benefits of wine. Ann. Rev. Nutr. 20: 561-593 (2000) https://doi.org/10.1146/annurev.nutr.20.1.561
  3. Han KH, Lee JC, Lee GS, Kim JH, Lee JS. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J. Food Sci. Technol. 34: 673-677 (2002)
  4. Kim HJ, Lee JC, Lee GS, Jeon BS, Kim NM, Lee JS. Manufacture and physiological functionalities of traditional ginseng liquor. J. Ginseng Res. 26: 74-78 (2002) https://doi.org/10.5142/JGR.2002.26.2.074
  5. Clifford AJ, Ebeler S, Ebeler JD, Bills ND, Hinrichs SH, Teissedre PL, Waterhouse AL. Delayed tumor onset in transgenic mice fed an amino acid-based diet supplemented with fed an amino acid-based diet supplemented with red wine solids. Am. J. Clin. Nutr. 64: 748-756 (1996) https://doi.org/10.1093/ajcn/64.5.748
  6. Lee DH, Kim JH, Kim NM, Pack JS, Lee JS. Manufacture and physiological functionality of Korean traditional liquors by using Paceilomyces japonica. Korean J. Mycol. 30: 142-146 (2002) https://doi.org/10.4489/KJM.2002.30.2.142
  7. Hayek T, Fuhrman B, Vaya J, Rosenblat M, Belinky P, Coleman R, Elis A, Aviram M. Reduced progression of atherosclerosis in apoplipoprotein E-deficient mice following consumption of red wine, or its polyphenols quercetin or catechin is associated with reduced susceptibility of LDL to oxidation and aggregation. Arterioscler. Thromb. Vasc. Biol. 17: 2744-2752 (1997) https://doi.org/10.1161/01.ATV.17.11.2744
  8. Curtis ER. Balancing the risks and benefits of moderate drinking. Ann. N.Y. Acad. Sci. 975: 1-6 (2002) https://doi.org/10.1111/j.1749-6632.2002.tb05937.x
  9. Kim JH, Lee SH, Kim NM, Choi SY, Yoo JY, Lee JS. Manufac-ture and physiological functionality of Korean traditional liquor by using Dandelion (Tarax-acum platycarpum). Korean J. Appl. Microbiol. Biotechnol. 28: 367-371 (2000)
  10. Carmichael J, DeGraff WG, Gazdar AF, Minna JD, Mitchell JB. Evaluation of a tetrazolium-based semiautomated colorimetric assay: assessment of radiosensitivity. Cancer Res. 47: 943-946 (1987)
  11. Denke MA. Nutritional and health benefits of beer. Am. J. Med. Sci. 320: 320-326 (2000) https://doi.org/10.1097/00000441-200011000-00004
  12. Chung KS, Oh WT, Nam SM, Son BS, Park YS. Effect of Korean rice-wine (Yakju) on in vitro and in vivo progression of B16BL6 mouse melanoma and HRT18 human colon adenocarci-noma cells. Korean J. Food Sci. Technol. 30: 1470-1475 (1998)
  13. Kuo PL, Chiang LC, Lin CC. Resveratrol-induced apoptosis is mediated by p53-dependent pathway in Hep G2 cells. Life Sci.72: 23-34 (2002) https://doi.org/10.1016/S0024-3205(02)02177-X
  14. Fremont L. Biological effects of resveratrol. Life Sci. 66: 663-673 (2000) https://doi.org/10.1016/S0024-3205(99)00410-5
  15. Stoewsand GS, Anderson J, Munson L. Inhibition by wine of tumorigenesis induced by ethyl carbamate (urethane) in mice. Food Chem. Toxicol. 29: 291-295 (1991) https://doi.org/10.1016/0278-6915(91)90199-H
  16. Kim JH, Jeong SC, Kim NM, Lee JS. Effect of Indian millet koji and legumes on the quality and angioteinsin I-converting enzyme inhibitory activity of Korean traditional rice wine. Korean J. Food Sci. Technol. 35: 733-737 (2003)
  17. Kim JH, Lee JH, Kim HJ, Choi SY, Lee JS. Effect of barley koji and legumes on the quality and fibrinolytic activity of Korean tra-ditional rice wine. J. Korean Soc. Food Sci. Nutr. 32: 1066-1070 (2003) https://doi.org/10.3746/jkfn.2003.32.7.1066
  18. de Lorimier AA. Alcohol, wine, and health. Am. J. Surg. 180: 357-361 (2000) https://doi.org/10.1016/S0002-9610(00)00486-4
  19. Soleas GJ, Diamandis EP, Goldberg DM. Wine as a biological fluid: history, production, and role in disease prevention. J. Clin. Lab. Anal. 11: c(1997) https://doi.org/10.1002/(SICI)1098-2825(1997)11:5<287::AID-JCLA6>3.0.CO;2-4
  20. Takizawa Y, Itou R, Yoshida Y, Kudou K. Effect of Sake extracts on the growth of bacteria and human cell lines. Yuhobika 58:437-440 (1994)
  21. Fischer SM, Leyton J, Lee ML, Locniskar M, Belury MA, Maldve RE, Slaga TJ, Bechtel DH. Differential effects of dietary linoleic acid on mouse skin-tumor promotion and mammary car-cinogenesis. Cancer Res. (Suppl). 52: 2049s-2056s (1992)
  22. Miyagi Y, Miwa K, Inoue H. Inhibition of human low-density lipoprotein oxidation by flavonoids in red wine and grape juice. Am. J. Cardiol. 80: 1627-1631 (1997) https://doi.org/10.1016/S0002-9149(97)00755-8
  23. Shon SK, Rho YH, Kim HJ, Bae SM. Takju brewing of uncooked rice starch using Rhizopus koji. Korean J. Appl. Microbiol. Biotech. 18: 506-510 (1990)
  24. Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physio-logical functionalities in Korean traditional liquors. Korean J. Food Sci. Technol. 34: 118-122 (2002)
  25. Arimoto-Kobayashi S, Sugiyama C, Harada N, Takeuchi M, Takemura M, Hayatsu H. Inhibitory effects of beer and other alcoholic beverages on mutagenesis and DNA adduct formation induced by several carcinogens. J. Agric. Food Chem. 47: 221- 230 (1999) https://doi.org/10.1021/jf980685a
  26. Seo SB, Kim JH, Kim NM, Choi SY, Lee JS. Effect of Acasia (Robinia pseudo-acasia) flower on the physiological functionality of Korean traditional rice wine. Korean J. Microbiol. Biotechnol. 30: 410-414 (2002)