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Fermentation Properties and in vitro Anticancer Effect of Young Radish Kimchi and Young Radish Watery Kimchi

열무김치 및 열무물김치의 발효특성과 in vitro 항암효과

  • Kong, Chang-Suk (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Do-Kyoung (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Rhee, Sook-Hee (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Rho, Chi-Woong (Research Center for Exportable Agricultural Crops (RCEC), Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Hwang, Hae-Jun (Research Center for Exportable Agricultural Crops (RCEC), Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Choi, Keyng-Lag (Research Center for Exportable Agricultural Crops (RCEC), Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 공창숙 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김도경 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이숙희 (부산대학교 식품영양학과 및 김치연구소) ;
  • 노치웅 (경상남도 농업기술원 수출농산물연구센터) ;
  • 황해준 (경상남도 농업기술원 수출농산물연구센터) ;
  • 최경락 (경상남도 농업기술원 수출농산물연구센터) ;
  • 박건영 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2005.03.01

Abstract

Fermentation properties and in vitro anticancer effect of young radish (YR) kimchi and young radish watery (YRW) kimchi were investigated during fermentation at 5℃. The fermentation of YR kimchi during 2-3 weeks led to the decrease of pH down to pH 4.3, increased acidity, and the highest Leuconostoc sp. counts. YR kimchi showed the acidity of 1.04-1.27% at the pH 4.3, when the kimchi was ripened properly. The fermentation of YRW kimchi during 9 days led to the decrease of pH down to pH 4.3 and the acidity of 0.20%. Inhibitory effects of the juices of YR, YR kimchi, and YRW kimchi on the growth of AGS human gastric adenocarcinoma cells in MTT assay were increased with the added concentration. The juice of YR kimchi had a higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells than that of YRW kimchi at same concentration. The juice of YR kimchi showed similar inhibitory effects on the growth of AGS human gastric and HT-29 human colon adenocarcinoma cells in MTT assay to baechu kimchi, which the inhibition rates are more than 50%.

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