Ganjang and doenjang are known as major fermented soy-based foods in Koreans. Current investigations have proved that fermented soybean foods impart anti-cancer, anti-obesity, and anti-diabetic effects. The aim of this study was to evaluate the anti-cancer activities of commercialized soy food, Ganjang, as a function of aging period. The test groups were classified into four time periods-short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group), and eternal (over 15 years, E group). The anti-cancer effects of Ganjang were determined by cell cytotoxicity assay of three types of cancer cell lines and splenocyte proliferation assay. Besides these assays, we also analyzed NK cell activity for cancer immunotherapy. The results show that the anti-cancer effect increased in the S and M period aging groups for all three cancer cell lines. Interestingly, similar to the anti-cancer result, splenocyte proliferation and NK activity showed the highest effect in the S and M groups. In contrast, Japanese ganjang-treated (JG1, JG2) groups and E group showed significantly reduced splenocyte proliferation. Collectively, these results suggest that the short and middle periods of traditional fermented Ganjang might have potential anti-cancer activities.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 시험물질
    2. 항암 효능 평가
    2. 비장세포 분리
    3. 자연살해세포(NK cell) 활성 분석
    4. 통계 분석
III. 결과 및 고찰
    1. 간장의 폐암세포 증식 억제 효능
    2. 간장의 림프종 세포 증식 억제 효능
    3. 간장의 간암세포 증식 억제 효능
    4. 간장의 비장세포 증식 효능
    5. 간장의 NK세포 활성 증가 효능
IV. 요약 및 결론
References

• 허진영(한국식품연구원) | Jinyoung Hur (Korea Food Research Institute)
• 김민정(한국식품연구원) | Min Jung Kim (Korea Food Research Institute)
• 홍상필(한국식품연구원) | Sang Pil Hong (Korea Food Research Institute)
• 양혜정(한국식품연구원) | Hye Jeong Yang (Korea Food Research Institute) Corresponding author