한국식품영양학회지 Vol. 35 No. 2 (p.127-136)

순무백김치의 이화학적 특성 및 인체위암세포(AGS)의 항암효과

Physicochemical of Turnip Baek-Kimchi and Anti-Cancer Effects of Human Gastric Cancer Cells (AGS)
키워드 :
physicochemical,turnip baek-kimchi,anti-cancer effects,human gastric cancer cells

목차

Abstract
서 론
재료 및 방법
   1. 시료준비
   2. 김치 추출물 제조
   3. 염도 측정
   4. pH 및 산도 측정
   5. 총 균수 및 유산균 수 측정
   6. 암세포 배양
   7. MTT assay 실험을 이용한 세포성장 및 성장 억제율측정
   8. RT-qPCR을 이용한 AGS 세포 내 mRNA 발현 측정
   9. Western blot을 이용한 AGS 세포 내 유전자의 단백질발현 측정
   10. 통계 처리
결과 및 고찰
   1. 이화학적 특성 변화
   2. 총 균수 및 유산균 수의 변화
   3. 암세포 성장 저해 효과
   4. RT-qPCR을 이용한 AGS 세포 내 mRNA 발현 측정
   5. Western blot을 이용한 AGS 세포 내 단백질 발현 측정
요약 및 결론
References

초록

Comparing the quality characteristics of kimchi were measured and anticancer effects using AGS human gastric cancer cells were observed. Five kinds of kimchi samples were made of Kanghwa Baek kimchi (KB), Kangwha Turnip kimchi (KT), Turnip: Chinese cabbage = 1:1 Baek kimchi (T1B1), Turnip:Chinese cabbage = 4:1 Baek kimchi (T4B1), Turnip mul kimchi (T). As a result T kimchi showed the best fermentation characteristics among the five samples. T kimchi had a lower percentage of the total number of aerobic bacteria, while the number of lactobacillus was higher than that of other samples. The mRNA and protein expression levels of apoptosis-related factors found that T kimchi significantly increases the mRNA expression levels of caspases-3 and caspases-9 in AGS human gastric cancer cells as compared to the other kimchi samples. It showed high anticancer effects in the order of T, T1B1, and KB kimchi. As the anticancer effect of Turnip mul kimchi made only of turnip was higher, the higher the turnip content, the higher the anticancer effect. These results show that there were changes in fermentation characteristics such as pH, acidity, number of lactic acid bacteria, and anticancer effects according to the ratio of turnip and cabbage.