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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

The Antigenotoxic Effects of Korean Native Fermented Food, Baechu Kimchi Using Comet Assay

Comet Assay를 이용한 전통발효식품인 배추김치의 항유전 독성효과

  • 지승택 (한동대학교 기능성 식품 및 안전성연구소) ;
  • 박종흠 (한동대학교 기능성 식품 및 안전성연구소) ;
  • 현창기 (한동대학교 생물식품공학과) ;
  • 신현길 (한동대학교 생물식품공학부)
  • Published : 2000.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study carried out to eluciate the cancer chemoprevention of Korean native fermented food, baechu kimchi using Comet assay (in other words, single cell microgel electrophoresis). For this purpose, baechu kimchi was fractionated by water, n-hexane, chloroform and ethyl acetate. 5 strains of dominant fermented bacteria were isolated from baechu kimchi. The water fraction, n-hexane fraction, chloroform fraction, ethyl acetate fraction and water insoluble fractions showed no antigenotoxicitie in non-tumoral normal 3T3 cells. Among 5 bacteria isolates from baechu kimchi, two isolates bacteria 1 and 2 strongly inhibited genotoxicity of N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in non-tumoral normal 3T3 cells (p<0.05). Bacteria 3, 4 and 5 were also not antigenotoxic.

Keywords