Anticancer effects of kimchi fermented for different times and with added ingredients in human HT-29 colon cancer cells

被引：0
|
作者：
Bohkyung Kim
Jia-Le Song
Jae-Hyun Ju
Soon-Ah Kang
Kun-Young Park
机构：
[1] University of Connecticut,Department of Nutritional Sciences
[2] Pusan National University,Department of Food Science and Nutrition
[3] Pusan National University,Kimchi Research Institute
[4] Hoseo University,Department of Conversing Technology, Graduate School of Venture
来源：
Food Science and Biotechnology | 2015年 / 24卷
关键词：
kimchi; anticancer; HT-29 cells; ingredients;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Anticancer effects of kimchi fermented for different times and containing added ingredients in HT-29 human colon carcinoma cells were studied. Optimally ripened kimchi showed higher anti-proliferation activities than fresh and over-ripened kimchi. Anticancer-ingredients-added kimchi exhibited higher activities than standardized-recipe kimchi in HT-29 cells. Optimally-ripened anticancer kimchi suppressed expression of Bcl-2 and promoted expression of Bax, caspase-9, and caspase-3 to promote apoptosis, and reduced mRNA expressions of proinflammatory factors, exhibiting the strongest anticancer effect. Fermentation and ingredients are important factors to increase in vitro anticancer functionalities.
引用
收藏
页码：629 / 633
页数：4
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