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Anti‐aging activity of kimchi during fermentation period against oxidative stress‐induced premature senescence in cellular model
Author(s) -
Kim BohKyung,
Cho EunJu,
Park KunYoung
Publication year - 2010
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.24.1_supplement.340.2
Subject(s) - oxidative stress , viability assay , senescence , lipid peroxidation , cell , fibroblast , chemistry , population , cell growth , andrology , biochemistry , microbiology and biotechnology , in vitro , biology , medicine , environmental health
The protective activity from oxidative stress and antiaging potential of kimchi during fermentation period were investigated under in vitro and cellular system using LLC‐PK 1 renal epithelial cell and WI‐38 human lung fibroblast cells. The methanolic extract from kimchi showed radical scavenging activity as concentration dependent‐manner. In addition, the LLC‐PK 1 cells showed the decreases in cell viability by the treatment with free radical generators. However, the kimchis, especially optimally ripened kimchi (pH 4.3), led to the significant increases in the cell viability with dose‐dependence. Furthermore, the cellular aging model of H 2 O 2 ‐treated WI‐38 fibroblast was employed to investigate the anti‐aging effect of kimchi during fermentation on replicative senescence. H 2 O 2 ‐treated WI‐38 cells showed the loss of cell viability, the increase of lipid peroxidation and shortening of the cell lifespan, indicating the induction of stress‐induces premature senescence (SIPS). However, the treatment with kimchis, especially optimally ripened kimchi, induced a dose‐dependent increase in the cell viability and inhibition in lipid peroxidation. In addition, the extension of the population doubling level of young, middle‐aged and old WI‐38 cell was also observed, suggesting their promising role as anti‐aging agents. Furthermore, H 2 O 2 ‐treated WI‐38 cells significantly increased the mRNA and protein expression of COX‐2, iNOS, and Bax, while kimchis significantly down‐regulated the expressions. In conclusion, the present study indicate that kimchi, especially optimally ripened kimchi, protect against cellular senescence by attenuating oxidative damage induced by free radical.