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

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

DOI QR Code

Characteristics, Antioxidative Activities and Growth Inhibitory Effects in AGS Human Gastric Adenocarcinoma Cells of Soymilk Fermented by Bacillus subtilis KC-3 during Fermentation

Bacillus subtilis KC-3 발효두유의 특성과 항산화 및 AGS 인체위암세포의 성장 억제효과

  • Jeong, Eun-Jung (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Ji-Young (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Moon, Suk-Hee (Dept. of Subdivision of Food Nutrition & Bakery, Kyungnam College of Information and Technology) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 정은정 (부산대학교 식품영양학과) ;
  • 김지영 (부산대학교 식품영양학과) ;
  • 문숙희 (경남정보대학 식품영양제과제빵계열) ;
  • 박건영 (부산대학교 식품영양학과)
  • Received : 2010.04.19
  • Accepted : 2010.04.26
  • Published : 2010.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidative activities and growth inhibitory effects of fermented soymilk (FS) by Bacillus subtilis KC-3 (KCCM 42923) in AGS human gastric adenocarcinoma cells were studied during fermentation at pH 5.5, 5.25 and 5.0. The pH of B. subtilis KC-3 from Cheonggukjang, decreased from 6.8 to 5.0 during the fermentation. The acidity decreased, but amino and ammonia type nitrogen contents increased significantly as pH decreased. FS at pH 5.0 (FS 5.0) exhibited the highest DPPH free radical scavenging activities among other samples. The hydroxy radical scavenging activity of FS 5.0 was found to be approximately 2.5 times higher than that of the non-fermented soymilk (NFS). The SOD-like activity of FS 5.0 was 32.1% at 1.0 mg/mL and 50.6% at 2.0 mg/mL compared to the NFS of 9.1% and 17.3%, respectively. FS, especially FS 5.0, showed increased anticancer effect in AGS human gastric adenocarcinoma cells. These results suggest that soymilk fermented by B. subtilis KC-3 has increased antioxidative activities and anticancer effects during fermentation (pH 6.0 to pH 5.0).

청국장에서 분리한 B. subtilis KC-3(KCCM 42923)균을 이용하여 발효한 두유의 발효정도에 따른 이화학적 특성, 항산화효과 및 AGS 인체위암세포 억제효과 차이를 살펴보았다. 발효진행 된 pH 5.5, pH 5.25, pH 5.0 발효두유의 이화학적 특성을 pH, 균수, 산도, 점도, 아미노태 및 암모니아태 질소를 통해 살펴본 결과, 발효가 진행됨(pH 6.8에서 5.0)에 따라 균수는 $8.5{\times}10^4\;cfu/mL$에서 $7.5{\times}10^7\;cfu/mL$까지 증가하고, 산생성과 점도는 높아졌다. 두유는 발효에 의해 단백질이 분해되면서 아미노태 질소 및 암모니아태 질소도 증가하는 경향을 보였다. 발효두유의 항산화 효과를 살펴보기 위해 DPPH, ${\cdot}OH$, SOD 유사활성능을 측정해 본 결과, 두유에 비해 발효두유의 항산화 활성이 높아졌고, 발효진행에 따라 그 활성이 더 증가하여 발효두유는 두유에 비해 항산화 효과를 가지는 것으로 나타났다. 또한 AGS 인체위암세포에서 성장 억제 효과를 가지는 것으로 나타났다. 발효두유는 두유에 비해 항산화 및 AGS 인체위암세포 성장 억제능을 가지며 이는 발효가 진행됨에 따라(pH 감소) 증가하는 것으로 나타났다.

Keywords

References

  1. Wyvratt MJ, Patchett AA. 1985. Recent developments in the design of an angiotensin converting enzyme inhibitors. Med Res Rev 5: 483-489. https://doi.org/10.1002/med.2610050405
  2. Kim JS. 1996. Current research trends of bioactive function of soybean. Korea Soybean Digest 13: 17-24.
  3. Sung MK. 1996. The anticarcinogenic properties of soybeans. Korea Soybean Digest 13: 19-31.
  4. Ryu KJ, Xin Z, Bak SS, Kim BK, Jeon JT, Park KY. 2008. In vitro anticancer effect of chungkukjangs from Folk Villages of Sunchang region in HT-29 human colon cancer cells. Cancer Prev Res 13: 62-67.
  5. Messina M. 1995. Modern applications for an ancient bean:soybeans and the prevention and treatment of chronic disease. J Nutr 125: 567-569.
  6. Sugano M, Goto S, Yamada Y, Yoshida K, Hashimoto Y, Matsuno T, Kimoto M. 1999. Cholesterol-lowering activity of various undigested fraction of soybean protein in rats. J Nutr 120: 977-981.
  7. Park GS. 2004. Cookwise approach of slow food: focused on traditional fermented sauces. Korean J Soc Food Cookery Sci 20: 317-334.
  8. Chung WY, Kim SK, Son JY. 2008. Isoflavones contents and physiological activities of soybeans fermented with Aspergillus oryzae or Bacillus natto. J Korean Soc Food Sci Nutr 37: 141-147. https://doi.org/10.3746/jkfn.2008.37.2.141
  9. Seo JH. 2007. Modulation of functional properties of poly-$\gamma$-glutamic acid by chemical modification. PhD Dissertation. Keimyung University, Daegu, Korea.
  10. Matsui T, Yoo HJ, Hwang JS, Lee DS, Kim HB. 2004. Isolation of angiotensin I-converting enzyme inhibitory peptide from chunggugjang. Korean J Microbioly 40: 355-358.
  11. Seo HR, Kim JY, Kim JH, Park KY. 2009. Identification of Bacillus cereus in a Chungkukjang that showed high anticancer effects against AGS human gastric adenocarcinoma cells. J Med Food 12: 1274-1280. https://doi.org/10.1089/jmf.2009.0081
  12. Kim KM, Kim HR, Park HJ. 2006. The quality characteristics of Chunggugjang prepared by Bacillus subtilus NRLSI IVon the different inoculum levels and fermentation times. Korean J Community Living Science 17: 123-131.
  13. AOAC. 1990. Official method of analysis. Association of Official Analytical Chemistry, Washington, DC, USA. p 79.
  14. Shin DH, Kim DH, Choi U, Lim MS, An EY. 1998. Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials. Korean J Food Sci Technol 29: 901-906.
  15. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  16. Chung SK, Osawa T, Kawakishi S. 1997. Hydroxyl radical scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotechnol Biochem 61: 118-123. https://doi.org/10.1271/bbb.61.118
  17. Marklund S, Marklund G. 1975. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474. https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  18. Park JG, Kramer BS, Steinber CJ, Collins JM, Minna JD, Gazdat AF. 1987. Chemosensitivity testing of human colorectal carcinoma cell lines using a tetra zolium-based colorimetric assay. Cancer Res 47: 5875-5879.
  19. Kim CH, Shin YK, Baick SH, Kim SK. 1999. Changes of oligosaccharide and free amino acid in soy yogurt fermented with different mixed culture. Korean J Food Sci Technol 31: 739-745.
  20. Lee SY, Morr CV, Seo A. 1990. Comparison of milk-based and soymilk-based yogurt. J Food Sci 55: 532-536. https://doi.org/10.1111/j.1365-2621.1990.tb06803.x
  21. Shin YS, Lee KS, Kim DH. 1983. Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean J Food Sci Technol 25: 666-671.
  22. Rasic JL, Kurmann JA. 1978. Yogurt. Technical Dairy Publishing House, Copenhagen, Denmark. p 369-380.
  23. Lee YS, Joo EY, Kim NW. 2005. Antioxidant activity of extract from the Lespedeza bicolor. Korean J Food Preserv 12: 75-79.
  24. Eom SM, Jung BY, Oh HI. 2009. Changes in chemical components of cheonggukjang prepared with germinated soybeans during fermentation. J Appl Biol Chem 52: 133-141. https://doi.org/10.3839/jabc.2009.023
  25. Kim DH, Lim DW, Bai S, Chun SB. 1997. Fermentation characteristics of whole soybean meju model system inoculated with 4 bacillus strains. Korean J Food Sci Technol 29: 1006-1015.
  26. Nieva MM, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
  27. Shon MY, Lee J, Choi JH, Choi SY, Nam SH, Seo KI, Lee SW, Sung NJ, Park SK. 2007. Antioxidant and free radical scavenging activity of methanol extract of cheonggukjang. J Food Compos Anal 20: 113-118. https://doi.org/10.1016/j.jfca.2006.08.003
  28. Choi JM. 2009. Protective activity of Bacillus sp.-fermented soymilk from oxidative stress. MS Thesis. Pusan National University, Busan, Korea
  29. Lee IS, Lee SO, Kim HS. 2002. Preparation and quality characteristics of yogurt added with Saururus chinensis (Lour.) Bail. J Korean Soc Food Sci Nutr 31: 411-416. https://doi.org/10.3746/jkfn.2002.31.3.411
  30. Seo HR. 2009. Isolation and identification of Bacillus sp. from cheonggukjang and in vitro anticancer effect of fermented soymilk by Bacillus sp. MS Thesis. Pusan National University, Busan, Korea.
  31. Yoon WH, Nam BR, Kim JM, Kim CH. 2006. Characteristics of functional fermented milk by mixed starters of Lactobacillus bulgaricus and Kluyveromyces marxianus. Korean J Food Sci Ani Resour 26: 252-256.
  32. Lee SG, Kim HJ, Lee SP, Lee IS. 2009. Antioxidant and anticancer activities of defatted soybean grits fermented by Bacillus subtilis NUC1. J Korean Soc Food Sci Nutr 38: 657-662. https://doi.org/10.3746/jkfn.2009.38.6.657

Cited by

  1. Ginsenosides Composition and Antioxidant Activities of Fermented Ginseng Soymilk vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1533
  2. Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1694
  3. Isoflavone, β-Glucan Content and Antioxidant Activity of Defatted Soybean Powder by Bioconversion with Lentinula edodes vol.31, pp.5, 2016, https://doi.org/10.13103/JFHS.2016.31.5.386