Antibacterial and Anticancer Effects of Kimchi Extracts Prepared with Monascus purpureus Koji Paste

홍국첨가 김치추출물의 항균활성 및 암세포 증식억제 활성

  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • HwangBo, Mi-Hyang (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Hyo-Joo (Department of Food Science and Technology, Keimyung University) ;
  • Yu, Tae-Shick (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 황보미향 (계명대학교 식품가공학과) ;
  • 이효주 (계명대학교 식품가공학과) ;
  • 유대식 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
  • Published : 2005.08.31


Kimchi was prepared with 2.5% and 5% Monascus purpureus Koji(MPK) paste(20%), fermented at $10^{\circ}C$ for 15 days, and sampled at 3-day intervals during storage. Samples were extracted using 80% ethanol. Ethanol extracts of kimchi prepared with MPK paste (MPK kimchi extracts) and control kimchi extracts at 1mg/mL showed 40% decrease in proliferation of cancer cells, such as AGS, KATOIII, HepG2, and Hela. MPK kimchi extracts showed highest cytotoxic effect against cancer cells compared with control at 2mg/mL. Antibacterial effect of MPK kimchi extracts decreased during fermentation, and was higher than that of control kimchi extracts during fermentation, particularly after six days. The 5% MPK kimchi extracts showed higher antibacterial activity against Escherichia coli O157:H7 and Vibrio parahaemolyticus than other groups. Results indicate kimchi added with M. purpureus Koji paste has stronger antibacterial and anticancer effects in vitro than control kimchi.


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