Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Kimchi Ingredients to Reactive Oxygen Species in Skin Cell Cytotoxicity

김치 주.부재료의 활성산소에 대한 피부 세포독성 완화효과

  • 문갑순 (인제대학교 식품영양학과) ;
  • 류승희 (인제대학교 식품영양학과) ;
  • 전영수 (부산대학교 식품영양학과 및 김치연구소) ;
  • 문정원 (부산여자전문대학 식품영양과) ;
  • 이영순 (경희대학교 식품영양학과)
  • Published : 1997.12.01
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Abstract

Kimchi showed protective effect from oxidative damage generated by hydrogen peroxide and paraquat. To investigate the major components of kimchi which reduce the cytotoxicity against reactive oxygen species, keratinocyte(A431, epidermoid carcinoma, human) and fibroblast(CCD-986SK, normal control, human) were cultured under oxidative stress condition provoked by paraquat, a superoxide anion generator, and hydrogen peroxide in the absence or presence of kimchi ingredients. Most keratinocyte and fibroblast cells were killed by hydrogen peroxide and paraquat over 1mM concentration, but kimchi ingredients showed protective effects from oxidative damage generated by hydrogen peroxide and onion, among those, garlic showed the most remarkable preventive effect. Most of kimchi ingredients showed protective effect against paraquat, especially leek notably increased cell survival. For fibroblast cells, ginger had the preventive effect against paraquat, especially leek notably increased cell survival. For fibroblast cells, ginger had the preventive effect from cell killing by high dose of hydrogen peroxide, but most ingredients were not effective against paraquat.

Keywords

References

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