Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antibacterial and Anticancer Effects of Kimchi Extracts Prepared with Monascus purpureus Koji Paste

홍국첨가 김치추출물의 항균활성 및 암세포 증식억제 활성

  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • HwangBo, Mi-Hyang (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Hyo-Joo (Department of Food Science and Technology, Keimyung University) ;
  • Yu, Tae-Shick (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 황보미향 (계명대학교 식품가공학과) ;
  • 이효주 (계명대학교 식품가공학과) ;
  • 유대식 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
  • Published : 2005.08.31
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Abstract

Kimchi was prepared with 2.5% and 5% Monascus purpureus Koji(MPK) paste(20%), fermented at $10^{\circ}C$ for 15 days, and sampled at 3-day intervals during storage. Samples were extracted using 80% ethanol. Ethanol extracts of kimchi prepared with MPK paste (MPK kimchi extracts) and control kimchi extracts at 1mg/mL showed 40% decrease in proliferation of cancer cells, such as AGS, KATOIII, HepG2, and Hela. MPK kimchi extracts showed highest cytotoxic effect against cancer cells compared with control at 2mg/mL. Antibacterial effect of MPK kimchi extracts decreased during fermentation, and was higher than that of control kimchi extracts during fermentation, particularly after six days. The 5% MPK kimchi extracts showed higher antibacterial activity against Escherichia coli O157:H7 and Vibrio parahaemolyticus than other groups. Results indicate kimchi added with M. purpureus Koji paste has stronger antibacterial and anticancer effects in vitro than control kimchi.

홍국 김치는 절임 배추량에 대하여 홍국 쌀풀(20%)을 각각 2.5, 5%씩 첨가하여 김치를 제조한 다음, $10^{\circ}C$에서 15일간 발효시키면서 3일 간격으로 채취하여 김치 추출물을 제조하였다. 제조한 김치 추출물을 인간 유래의 4종의 암세포주인 AGS, KATOIII, HepG2, Hela에 대한 증식 억제 효과 및 6종의 식중독균에 대한 생육 저해 효과를 살펴보았다. 먼저 시료농도 1mg/mL 처리시에는 홍국을 첨가하지 않은 김치 대조군과 홍국을 첨가만 김치군 모두 40% 이하의 암세포 증식 억제를 보였으며, 시료농도 2mg/mL 처리시에는 대조군에 비해 홍국첨가 김치군에서 더 큰 증식 저해율을 보였다. 또한 김치를 담근 직후부터 발효 3일까지는 대부분의 균에 대한 김치의 항균력은 나타나지 않았으나, 발효 6일째부터는 식중독균에 대한 항균력을 나타내어, 발효가 진행되면서 김치 대조군 및 흥국첨가 김치군에서 항균성이 증가함을 알 수 있었다. 또한 김치 대조군에 비해 5% 홍국첨가 김치군에서 높은 항균성을 보여 홍국 함량이 증가할수록 항균활성이 조금 더 증가함을 알 수 있었다. 따라서 김치의 발효가 진행되면서 김치 추출물은 여러 암세포 주의 증식을 억제하고 6종의 식중독균에 대한 높은 항균황성을 보였고, 특히 홍국의 첨가량이 많은 김치추출물에서 암세포 주 증식 저해 활성 및 항균활성이 더 증가하였다.

Keywords

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