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

页码：629 / 633

页数：4

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