Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimutagenic and Anticancer Effects of Ethanol Extract from Korean Traditional Doenjang Added Sea Tangle

다시마 분말을 첨가한 전통된장 에탄을 추출물의 항돌연변이성 및 항암효과

  • 최승필 (강원대학교 바이오산업공학부) ;
  • 이의용 (강원대학교 바이오산업공학부) ;
  • 이득식 (동해대학교 관광외식산업학과) ;
  • 함승시 (강원대학교 바이오산업공학부)
  • Published : 2002.04.01
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Abstract

This study was carried out to investigate antimutagenic and anticancer effects of ethanolic extract of Korean traditional doenjang added sea tangle. Most of the mineral content of doeniang was increased by addition of sea tangle. In the Ames test, the antimutagenic effect of ethanol extract of Korean traditional doenjang added 5% sea tangle was higher than that of control (no additive), 10%, and 15% sea tangle additions. The inhibition rate of ethanol extract (200$\mu\textrm{g}$/plate) of doenjang added 5% sea tangle in the S. typhimurium TA100 strain showed 97.0% inhibition against the mutagenesis induced by MNNG. In addition, the suppression of ethanol extract (200$\mu\textrm{g}$/plate) of doenjang added 5% sea tangle in the S. typhimurium TA98 and TA100 strains showed 60.2% and 69.1% inhibition respectively, against the mutagenesis induced by 4NQO. The suppressions under the same condition against B($\alpha$ )P and Trp-P-1 in the TA98 and TA100 strains were 71.7% and 87.3%, and 66.6% and 80.8%, respectively. In the anticancer effects, the cytotoxicity of doenjang added 5% sea tangle on the cell lines with human lung carcinoma (A549), human hepatocellular carcinoma (HepG2), and human gastric carcinoma (KATOIII) were inhibited with increasing the extract concentration. The treatment of 1.0 mg/mL Doenjang added 5% sea tangle showed strong cytotoxicity of 56.4%, 87.67%, and 89.5% against A549, HepG2, and KATOIII, respectively.

메주와 다시마 그리고 이들 재료를 사용하여 자연발효에 의해 제조한 전통된장에 대한 일반성 분을 분석한 결과 기존의 된장에 비해 대부분의 무기물 함량이 증가하였다. 직접 변이원인 MNNG에 대한 항돌연변이 효과(200 $\mu\textrm{g}$/plate)에서 S. typhimurium TA100 균주에 대해 다시마 분말 5% 첨가 된장이 다른 첨가 농도보다 높은 97.0%의 억제효과를 나타내었다. 4NQO에서도 5%의 다시마 분말을 첨가한 된장이 S.typhimurium TA98 균주와 TA100 균주에 대해서 시료고농도 200 $\mu\textrm{g}$/plate에서 각각 60.2%와 69.1%로 다른 첨가군보다 높은 억제효과를 나타내었다. B($\alpha$)P에 대한 억제효과에 서는 시료의 농도 200$\mu\textrm{g}$/plate에서 TA98, TA100 두균주에 대하여 다시마 분말 5% 첨가 된장이 각각 71.7%와 87.3%로 다른 첨가군보다 높은 억제활성을 나타내었으며, TrP-P-1에 대해서는 두 균주가 시료고농도 200 $\mu\textrm{g}$/plate에서 각각 66.6%와 80.8%로 다른 다시마 분말 첨가 농도보다 높은 억제효과를 나타내었다. 암세포 성장억제 효과를 검토한 실험에서는 5% 다시마 분말을 첨가한 된장이 1 mg/mL에서는 A549가 55.4%, HepG2가 87.6% 그리고 KATOIII이 89.5%의 암세포 성장억제효과를 나타내었다.

Keywords

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