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

  • 제34권3호
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  • Pages.311-316
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  • 2005
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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열무김치 및 열무물김치의 발효특성과 in vitro 항암효과

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

  • 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)
  • 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)
  • 발행 : 2005.03.01
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초록

5℃의 저장 온도에서 열무김치와 열무물김치의 발효 특성 및 항암효과를 검토하였다. 열무김치는 발효 2-3주일 째에 김치 적숙기의 pH에 도달하였으며, 이 때 산도는 1.04-1.27%의 높은 값을 나타내었다. 열무물김치의 발효는 빠르게 진행되어 발효 9일째에 적숙기 pH 4.3까지 감소하였으며, 이때의 pH와의 관계에서 산도는 0.20%로 낮은 값을 나타내는 특징을 보였다. 열무김치와 열무물김치의 젖산균수의 성장변화는 발효기간 중 서로 다른 양상을 나타내었다 발효기간 중 열무물김치에 비해 열무김치의 젖산균수가 pH 변화에 많은 영향을 받았으며, 열무물김 치는 발효기간 중의 발효초기 pH범위에서부터 높은 Lactobacillus sp.균수를 나타내는 특징을 보였다. 열무와 열무김치 및 열무물김치의 AGS인체 위암세포에 대한 성장 억제 효과는 모든 즙액 시료는 농도 의존적으로 인체 위암 세포의 성장을 억제하는 효과를 나타내었다. 첨가 농도 20μL/assay에서 는 열무 및 열무김치즙액 시료는 50% 이상의 높은 암세포 성 장 효과를 나타내었지만, 열무물김치 즙액은 낮은 성장 저해율을 나타내었다. 열무김치와 배추김치의 AGS 인체 위암 세포와 HT-29 결장암 세포에 대한 성장억제 효과는 전체적으로 열무김치 배추김치는 서로 비슷한 정도의 항암효과를 나타냄을 알 수 있었다.

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%.

키워드

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  2. Effect of Pre-Fermentation Condition on Quality Characteristics of Small Packaged Cabbage Kimchi vol.28, pp.4, 2012, https://doi.org/10.9724/kfcs.2012.28.4.391
  3. Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi vol.22, pp.6, 2013, https://doi.org/10.1007/s10068-013-0273-8
  4. Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System vol.41, pp.3, 2012, https://doi.org/10.3746/jkfn.2012.41.3.396
  5. Selection of Phytate-degrading Lactic Acid Bacteria from Kimchi and Reaction Properties in Brown Rice vol.42, pp.4, 2013, https://doi.org/10.3746/jkfn.2013.42.4.627
  6. Changes in Nutrient Composition and Fermentation Properties of Abalone Mul-Kimchi using Dried Pollack and Licorice Stock vol.44, pp.5, 2012, https://doi.org/10.9721/KJFST.2012.44.5.613
  7. 얼갈이배추김치, 열무김치 및 열무물김치의 저장 중 품질특성 및 질산염 함량 변화 vol.36, pp.6, 2007, https://doi.org/10.3746/jkfn.2007.36.6.794
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