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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.5 No.3
- 발행연도
- 2000.9
- 수록면
- 126 - 130 (5page)
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초록· 키워드
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To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which were differently prepared in kinds and levels of sub-ingredients, were fermented at 15℃ for 1 day and then at 5℃ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. KimchiⅣ, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder, mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchiⅢ and kimchiⅣ recovered the activities of hepatic glutathione S-transferase (GST) that was decreased by the transplantation of the sarcoma-180 cells to the mice. The injections of methanol extracts of kimchiⅡ and kimchiⅣ increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi Ⅳ increased the natural killer (NK) cell activity of spleen lymphocytes more effectively (p<0.05) than those of the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018076090