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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.4
- 수록면
- 278 - 286 (9page)
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초록· 키워드
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The growth inhibition effect of Doenjang that was prepared with various kinds of solar salt was investigated. Doenjang was prepared using the bacterial koji and five kind of salt with 12% salt concentration (w/w): purified salt Doenjang, one-year aged solar salt Doenjang, four-year aged solar salt Doenjang, topan solar salt Doenjang, and boiled solar salt Doenjang. The Doenjangs were fermented and aged for 18 months. The growth inhibition effects of the water extracts and the methanol extracts of the Doenjangs were measured on AGS human gastric adenocarcinoma cells, HT-29 colon carcinoma cells, and BJ human foreskin normal cells using MTT assay. The water and methanol extracts of the Doenjang samples showed growth inhibition effects on the cancer cells, in the following order of the samples with the strongest to the weakest effect: the four-year aged solar salt Doenjang, the topan solar salt Doenjang, the boiled solar salt Doenjang, the one-year aged solar salt Doenjang, and the purified salt Doenjang. The methanol extracts of the four-year aged solar salt Doenjang (AGS: 55% and HT-29: 48%) showed the strongest growth inhibition effect. In addition, decreased cancer cell numbers and morphological changes in the cancer cells (AGS and HT-29) were observed when the methanol extract of the four-year aged solar salt Doenjang was treated. None of the Doenjang extracts showed a growth inhibition effect on the BJ normal cells, though.
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참고문헌 (40)
참고문헌 신청
1. [학술지(정기간행물)] - Ha JO / 1998 / Comparison of mineral contents and external structure of various salts / J Korean Soc Food Sci Nutr 27 : 413 ~ 418
2. [단행본] - KFDA / 2011 / Food code / Korean Food & Drug Administration
3. [단행본] - Joo MB / 2009 / Strategy study for high-valued food industrialization of solar salt / Korea Maritime Institute : 25 ~ 27
4. [학술지(정기간행물)] - 김혜란 / 2010 / 자염(煮鹽)으로 담근 배추김치의 발효숙성 중 이화학적·관능적 특성 및 자염이 김치발효 미생물의 생육에 미치는 영향 / 한국식생활문화학회지 25 (1) : 61 ~ 69
5. [학술지(정기간행물)] - Bae DH / 2009 / Hazardous contaminants in commercial salts / Safe Food 4 : 14 ~ 24
2. [단행본] - KFDA / 2011 / Food code / Korean Food & Drug Administration
3. [단행본] - Joo MB / 2009 / Strategy study for high-valued food industrialization of solar salt / Korea Maritime Institute : 25 ~ 27
4. [학술지(정기간행물)] - 김혜란 / 2010 / 자염(煮鹽)으로 담근 배추김치의 발효숙성 중 이화학적·관능적 특성 및 자염이 김치발효 미생물의 생육에 미치는 영향 / 한국식생활문화학회지 25 (1) : 61 ~ 69
5. [학술지(정기간행물)] - Bae DH / 2009 / Hazardous contaminants in commercial salts / Safe Food 4 : 14 ~ 24
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