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Optimally ripened kimchi increased antimutagenicity and anticancer effects in HT‐29 human colon carcinoma cells
Author(s) -
Park KunYoung,
Kim BohKyung,
Bak SoonSun,
Han GwiJung,
Lee SunMi
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.719.3
Subject(s) - apoptosis , dapi , fermentation , chemistry , in vitro , food science , microbiology and biotechnology , biology , biochemistry
The antimutagenic and anticancer activities of kimchi during fermentation period were investigated under in vitro and cellular system using HT‐29 human colon carcinoma cells. The methanol extract of fresh kimchi (pH 5.8), optimally ripened kimchi (Opt‐R kimchi, pH 4.1) and over ripened kimchi (pH 3.7) fermented at 5°C were prepared. Among the kimchi samples, Opt‐R kimchi showed the strongest inhibitory activities against the mutagenicities induced by aflatoxin B 1 and N‐methyl‐N′‐nitro‐N‐nitrosoguanidine in Salmonella typhimurium TA100. Kimchis inhibited the survival or growth of HT‐29 cells in MTT assay and growth inhibition test. Opt‐R kimchi exhibited the strongest antiproliferative effect against the cancer cells. Kimchis also induced apoptosis by DAPI staining assay. Opt‐R kimchi showed the increased ratio of apoptotic bodies among the kimchi samples. The anti‐proliferative effect of kimchi, especially Opt‐R kimchi, was associated with a marked induction of p53 and Cdk inhibitor p21WAF1/CIP. Opt‐R kimchi induced apoptosis in HT‐29 cells was associated with the activation of caspase‐9, decrease of anti‐apoptotic Bcl‐2 as well as Bcl‐XL expression, and increased expression of Bax levels. The present study suggests that optimally ripened kimchi would have increased antimutagenic and antiproliferative potentials during the fermentation.