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Journal of food science and nutrition v.2 no.3, 1997년, pp.241 - 245   피인용횟수: 2

Inhibitory Effects of Kimchi Extracts on Carcinogen-induced Cytotoxicity and Transformation in C3H/10T1/2 Cells

Park, Moung-Won    (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University   ); Kim, Kwang-Hyuk    (Dept. of Microbiology, Kosin Medical College   ); Kim, So-Hee    (Dept. of Food and Nutrition, Dong-Ju Women's Junior College   ); Park, Kin-Young    (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University  );
  • 초록

    Inhibitory effects of kimchi extracts on arcinogen-induced cytotoxicity and transformation in C3H/10T1/2 cells were studied. The methanol extract (500㎍/ml) of fresh (unfermented kimchi), and 3-week-fermented kimchi (properly ripened kimchi at 5℃) inhibited 3-methylcholanthrene (MCA)-induced cytotoxicity in C3H/10T1/2 cells by 84 and 99%, respectively. The inhibitory effect of 3-week-fermented kimchi was higher than that of the fresh kimchi at same test condition. The methanol soluble fraction, and haxane extract of 3-week fermented kimchi also surpressed the cytotoxicity of FC3H/10T1/2 cells mediated by 7,12-dimethylbenz[a]anthracene(DMBA) and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). Furthermore, MCA-induced transformation of C3H/10T/1/2 cells was significantly inhibited by the methanol soluble fraction of 3-week fermented kimchi. With these results, we suggest that kimchi might have anticarcinogenic effect in part due to inhibition of carcinogen-induced cytotoxicity and transformation of C3H/10T/1/2 cells.


  • 주제어

    kimchi .   C3H/10T1/2 cells .   cytotoxicity .   transformation.  

  • 이 논문을 인용한 문헌 (2)

    1. 1998. "The Fibrinolytic Activity of Kimchi and its Ingredients in vivo and in vitro" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 27(4): 633~638     
    2. 1999. "Invitro Anticancer Effect of Chinese Cabbage Kimchi Fractions" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 28(6): 1326~1331     

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