Vegetable soup has been reported to have anti-inflammatory, anti-oxidative and anti-cancer effects. In this study, five kinds of vegetable soup were developed using a new manufacturing process and compositional changes in raw material, and anti-cancer and immuno-stimulatory activities were evaluated. Cytotoxicity tests based on MTT assay revealed that all vegetable soups had strong inhibitory effects against CT26 mouse colon cancer cells, with soups including Solomon’s seal being most effective based on comparison of IC50 values. Apoptosis in response to vegetable soup was occurred by 3-5 fold on cancer cells compared to normal cells. Mouse splenocytes increased by 266-541% in response to addition of vegetable soup in an in vitro proliferation experiment. In co-culture with splenocytes and CT26 cancer cells, splenocytes increased by more than 280% in every vegetable soup treatment, while cancer cells decreased by about 60% and cytokines such as IFN-γ and IL-12 were secreted from splenocytes in high levels only in response to vegetable soup including Solomon’s seal. In conclusion, all vegetable soups developed in this study had anti-cancer effects, and vegetable soup including Solomon’s seal showed the strongest anti-cancer and immuno-stimulatory effects. These results suggest that functionality of vegetable soup could be increased by changes in manufacturing processes and raw materials composition.

• 임현정(국립공주대학교 식품공학과) | Hyun Jung Lim (Department of Food Science and Technology, Kongju National University)
• 박상민(국립공주대학교 식품공학과) | Sang Min Park (Department of Food Science and Technology, Kongju National University)
• 전형광(하늘빛(주)) | Hyeong-Kwang Jun (Hanbit Food)
• 류기형(국립공주대학교 식품공학과) | Gi-Hyung Ryu (Department of Food Science and Technology, Kongju National University)
• 박윤제(국립공주대학교 식품공학과) | Youn-Je Park (Department of Food Science and Technology, Kongju National University) Corresponding author