Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibitory Effects of Kimchi Extracts on Carcinogen-induced Cytotoxicity and Transformation in C3H/10T1/2 Cells

  • Park, Moung-Won (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Kwang-Hyuk (Dept. of Microbiology, Kosin Medical College) ;
  • Kim, So-Hee (Dept. of Food and Nutrition, Dong-Ju Women's Junior College) ;
  • Park, Kin-Young (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • Published : 1997.09.01
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Abstract

Inhibitory effects of kimchi extracts on arcinogen-induced cytotoxicity and transformation in C3H/10T1/2 cells were studied. The methanol extract (500㎍/ml) of fresh (unfermented kimchi), and 3-week-fermented kimchi (properly ripened kimchi at 5℃) inhibited 3-methylcholanthrene (MCA)-induced cytotoxicity in C3H/10T1/2 cells by 84 and 99%, respectively. The inhibitory effect of 3-week-fermented kimchi was higher than that of the fresh kimchi at same test condition. The methanol soluble fraction, and haxane extract of 3-week fermented kimchi also surpressed the cytotoxicity of FC3H/10T1/2 cells mediated by 7,12-dimethylbenz[a]anthracene(DMBA) and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). Furthermore, MCA-induced transformation of C3H/10T/1/2 cells was significantly inhibited by the methanol soluble fraction of 3-week fermented kimchi. With these results, we suggest that kimchi might have anticarcinogenic effect in part due to inhibition of carcinogen-induced cytotoxicity and transformation of C3H/10T/1/2 cells.

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