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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Fermented Ginseng Extract by Mushroom Mycelia on Antiproliferation of Cancer Cells

버섯균사체로 발효시킨 인삼 추출물의 암세포 증식억제 효과

  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Joung, Eun-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Jae-Hyun (Dept. of Food and Biotechnology, Chungju National University) ;
  • Yu, Kwang-Won (Dept. of Food and Biotechnology, Chungju National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2010.01.30
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Abstract

This study was conducted to investigate the effects of fermented ginseng extract by mushroom mycelia on antiproliferation of cancer cells. Phellinus linteus, Ganoderma lucidum, and Hericium erinaceum mycelia were inoculated to ginseng. The effects of fermented ginseng extract on antiproliferation of stomach (MKN-45), colon (HCT116), mammary (MCF-7), lung (NCIH460), prostate (PC-3), and liver (HepG2) cancer cells were investigated by MTT assay. Fermented ginseng extract showed significant antiproliferation effects compared with fresh ginseng extract. Fermented ginseng extract by P. linteus, G. lucidum, and H. erinaceum mycelia showed growth-inhibitory effect of 44.50, 17.75 and 43.98% viability at 1.5 mg/mL on the MKN-45 cell line, 62.86, 3.73, and 54.55% at 1.5 mg/mL on the HCT116 cell line, 41.81, 7.01, and 37.84% at 1.5 mg/mL on the MCF-7 cell line, 53.52, 5.31, and 35.27% at 1.5 mg/mL on the NCIH460 cell line, 35.05, 3.07, and 44.29% at 1.5 mg/mL on the PC-3 cell line, and 59.57, 6.34, and 4.97% at 1.5 mg/mL on the HepG2 cell line, respectively. These results indicated that fermented ginseng by G. lucidum mycelium showed the highest antiproliferation effect against various cancer cells.

상황버섯, 영지버섯 및 노루궁뎅이버섯 균사체로 발효된 인삼추출물이 암세포증식에 미치는 영향을 살펴보기 위하여 위암세포(MKN-45), 대장암세포(HCT116), 유방암세포(MCF-7), 폐암세포(NCIH460), 전립선암세포(PC-3) 및 간암세포(HepG2)에 농도별(0.25～1.5 mg/mL)로 처리하여 암세포 성장억제율을 측정하였다. 전립선암 세포에서의 암세포 증식억제 효과는 영지버섯 균사체발효 인삼추출물이 1.5 mg/mL 농도에서 3.07%로 가장 낮은 생존율을 나타내었으며, 상황버섯 균사체발효 인삼추출물이 35.05%, 노루궁뎅이버섯 균사체발효 인삼추출물이 44.29%의 생존율을 보였다. 폐암세포에 대한 세 가지 버섯균사체발효 인삼추출물의 1.5 mg/mL 농도에서 영지버섯 균사체발효 인삼추출물은 5.31%로 우수한 항암활성을 나타낸 반면, 상황버섯 균사체발효 인삼추출물이 53.52%, 노루궁뎅이버섯 균사체발효 인삼추출물이 35.27%의 생존율을 나타내었다. 이러한 결과로부터 영지버섯 균사체로 발효시킨 인삼추출물이 다른 균사체 인삼발효물보다 다양한 암세포에 대한 성장억제 효과가 우수함을 확인할 수 있었다.

Keywords

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