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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antiproliferative Effect of Bacillus subtilis Fermented Soy Milk in AGS Human Gastric Adenocarcinoma Cells

Bacillus subtilis 발효두유의 AGS 인체 위암세포 증식억제 효과

  • Seo, Hae-Ree (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Ji-Young (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Bae, Geun-Ho (Chunho Food Company) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • Published : 2009.05.29
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Abstract

Antiproliferative effects of soy milk fermented with Bacillus subtilis from chungkukjang was studied in AGS human gastric adenocarcinoma cells. The fermented soy milk by B. subtilis (B. subtilis-F-SM) exhibited 82% growth inhibitory effect at 2 mg/mL concentration, while non-fermented soy milk (Non-F-SM) showed 68%. B. subtilis-F-SM treated AGS cells induced more apoptotic bodies than the Non-F-SM treated cells. In mRNA expressions, B. subtilis-F-SM showed decreased expression of anti-apoptotic bcl-2 and increased expression of pro-apoptotic bax. The expressions of tumor suppressor genes of p53 and p21 were also increased. These results suggest that fermented soy milk by B. subtilis exhibited higher antiproliferative activities compared with non-fermented soy milk.

Bacillus subtilis로 발효한 두유의 암세포 증식 저해 효과를 알아보기 위하여 AGS 인체 위암 세포를 이용하여 실험을 수행하였다. 두유와 발효두유 모두 암세포 성장 저해 효과가 나타났으며, 발효두유에서 그 효과가 더욱 증진되었다. 이러한 결과는 apoptosis에 의해 암세포 증식이 저해된 것으로 사료되며 DAPI staining을 통해 뚜렷한 apoptotic body를 관찰할 수 있었다. 발효두유를 처리한 암세포에서 apoptosis를 유발하는 인자인 bcl-2의 발현은 감소하고, 억제하는 인자인 bax의 발현은 발효하지 않은 두유보다 상대적으로 증가하였다. 또한 종양억제 유전자인 p53과 p21의 발현 역시 발효하지 않은 두유보다 발효두유에서 더 증가되었다. 따라서 발효두유의 항암 효과는 이들 유전자의 발현을 조절하여 유도된 apoptosis에 의한 것으로 보이며, 발효두유와 발효하지 않은 두유의 항암효과의 차이는 발효 균주와 발효과정중 생성된 여러 가지 발효산물들이 암세포 성장 억제에 영향을 끼친 것으로 생각된다.

Keywords

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