숙성기간으로 구분된 전통된장의 암세포 증식억제 효과 Anti-proliferative Effects of Traditional Korean Doenjang across Different Aging Periods on Cancer Cell Lines
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/402137
pp.467-477
Doenjang is a major fermented soy-based food in Korea. Recent investigations have shown that fermented soybean foods have immunity-enhancing, anti-cancer, anti-obesity and anti-diabetic effects. Several studies also have reported that genistein and daidzein, which are easily absorbed in the body are produced in larger quantities in aged doenjang. The purpose of this study was to evaluate the variations in the anti-cancer effects of commercialized doenjang as it ages. Four groups were formed for this study according to aging periods of doenjang, namely short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group) and very long (over 15 years, E group). The anti-cancer effects of doenjang were determined by cell cytotoxicity assays in A549, YAC-1, and HepG2 cancer cell lines. Also, NK cell activity and splenocyte proliferation were assayed for cancer immunotherapy. The quantities of phenolic compounds in doenjang at different ages were also measured. The results showed that the anti-cancer effects increased in the S and M groups for all three cancer cell lines. Interestingly, similar to this result, splenocyte proliferation and NK activity were also the highest in the S and M groups. In contrast, the E group showed significantly reduced splenocyte proliferation. The quantity of phenolic compounds was similar to that of the anti-cancer results. Collectively, these results suggest that the fermentation period of doenjang plays a very important role in determining its anti-cancer effects.
I. 서 론
II. 연구 내용 및 방법
1. 시험물질
2. 페놀화합물의 HPLC 분석
3. 항암 효능 평가
4. 비장세포 분리
5. 자연살해세포(NK cell) 활성 분석
6. 통계 분석
III. 결과 및 고찰
1. 된장의 폐암세포 증식 억제 효능
2. 된장의 림프종 암세포 증식 억제 효능
3. 된장의 간암세포 증식 억제 효능
4. 된장의 비장세포 증식 효능
5. 주요 페놀화합물 함량
6. 된장의 NK세포 활성 증가 효능
IV. 요약 및 결론
References