Journal of Microbiology and Biotechnology

  • 제14권3호
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  • Pages.628-630
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  • 2004
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

Antitumor Activity of Peptide Fraction from Traditional Korean Soy Sauce

  • Lee, Hong-Jin (Department of Food Science ＆ Technology, School of Agricultural Biotechnology, Seoul National University) ;
  • Lee, Ki-Won (Department of Food Science ＆ Technology, School of Agricultural Biotechnology, Seoul National University) ;
  • Kim, Kyoung-Heon (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Kim, Hyun-Kyung (Department of Food Science ＆ Technology, School of Agricultural Biotechnology, Seoul National University) ;
  • Lee, Hyong-Joo (Department of Food Science ＆ Technology, School of Agricultural Biotechnology, Seoul National University)
  • 발행 : 2004.06.01
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초록

Antitumor activities of a peptide fraction isolated from traditional Korean soy sauce (SSP) were investigated in vitro and in vivo using cancer cell lines and F9 teratocarcinoma-bearing BALB/c mice. SSP exerted a dose-dependent antiproliferative effect on P388D1 mouse lymphoma, F9 mouse teratocarcinoma, and DLD-l human colon cancer cells with $IC_{50}$ values of 11, 50, and $50\mug/ml$, respectively. Tumor growth in F9 teratocarcinoma-bearing BALB/c mice, orally administered with 80 and 200 mg/kg/day of SSPs, was inhibited 10.3% and 52.4%, respectively, and survival days increased by 11.9% and 22.1%, respectively, compared to the control group. The results of antitumor activities exerted by SSP in vitro and in vivo suggest the feasibility of using SSP as an antitumor agent.

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참고문헌

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