Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 2, Pages 629-633Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0082-3
Keywords
kimchi; anticancer; HT-29 cells; ingredients
Categories
Funding
- Globalization of Korean Foods R&D program - Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea [912001-2]
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Anticancer effects of kimchi fermented for different times and containing added ingredients in HT-29 human colon carcinoma cells were studied. Optimally ripened kimchi showed higher anti-proliferation activities than fresh and over-ripened kimchi. Anticancer-ingredients-added kimchi exhibited higher activities than standardized-recipe kimchi in HT-29 cells. Optimally-ripened anticancer kimchi suppressed expression of Bcl-2 and promoted expression of Bax, caspase-9, and caspase-3 to promote apoptosis, and reduced mRNA expressions of proinflammatory factors, exhibiting the strongest anticancer effect. Fermentation and ingredients are important factors to increase in vitro anticancer functionalities.
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