DOI QR코드

DOI QR Code

콩 종류별 항돌연변이 및 암세포 증식 억제 효과 비교

Comparison of Effect of Various Types of Soybeans on Mutagenicity and Growth of Human Cancer Cell Lines

  • 임선영 (한국해양대학교 해양환경생명과학부)
  • Lim, Sun-Young (Division of Marine Environment & Bioscience, Korea Maritime University)
  • 투고 : 2010.07.28
  • 심사 : 2010.10.25
  • 발행 : 2010.10.30

초록

본 연구에서는 대두와 검정콩에 속하는 흑태, 서목태 및 서리태의 항돌연변이 및 암세포 증식 억제 활성을 비교하였다. Ames test를 이용한 항돌연변이 실험에서 간접돌연변이원인 $AFB_1$에 대해 모든 종류의 콩 메탄올 추출물들은 농도 의존적으로 돌연변이 억제 효과가 증가하였다(p<0.05). 대두 메탄올 추출물보다는 검정콩들인 흑태, 서목태 및 서리태 메탄올 추출물에 의한 효과가 높은 경향을 나타내었다. 검정콩 중에서 약콩이라고 불리는 서목태에 의한 항돌연변이 효과가 높아 첨가농도 5 mg/plate일 때 82%의 효과를 나타내었다. 직접 돌연변이원인 MNNG에 대한 각 종 콩 메탄올 추출물들의 항돌연변이성 실험을 한 결과, $AFB_1$에 대한 효과와 유사하게 검정콩중 서목태에 의한 효과가 높았으며 첨가농도 2.5 및 5 mg/plate일 때부터 각각 58% 및 61%로 돌연변이를 억제시켰다. 인체 암세포를 이용하여 대두 및 검정콩 메탄올 추출물들에 의한 암세포 증식 억제 효과를 검토한 결과, 모든 종류의 콩 메탄올 추출물(첨가농도 1 mg/ml)을 인체 위암세포(AGS)에 처리했을 때 50% 이상의 암세포 증식 억제 효과를 나타내었고 대두보다는 검정콩에 의한 효과가 높았으며 흑태, 서목태 및 서리태 메탄올 추출물은 각각 61%, 70% 및 65%의 암세포 증식 억제효과를 나타내었다. 인체 결장암세포(HT-29)의 경우, 검정콩 메탄올 추출물에 의한 효과가 대두보다 높은 경향을 나타내었으나 서목태 메탄올 추출물을 제외하고는 유의적 차이는 살펴 볼 수가 없었다. 인체 간암세포(Hep 3B)에 의한 증식 억제효과는 이상의 암세포에 대한 효과보다 다소 낮았으나 흑태, 서목태 및 서리태 메탄올 추출물은 첨가농도 1 mg/ml에서 각각 51%, 59% 및 52%의 저해효과를 나타내어 여기서도 서목태에 의한 억제효과가 높았다. 따라서 본 연구의 결과로부터 Ames test를 이용한 항돌연변이 및 인체 암세포 증식 억제 실험에서 검정콩 메탄올 추출물에 의한 억제 효과가 높았고 특히 소립 검정콩에 해당하는 서목태에 의한 생리활성이 우수하였으므로 검정콩에 많이 함유된 색소에 의한 효과라고 추정되며 여기에 대한 향후 연구가 필요하다.

This study compared the inhibitory effects of methanol extracts from yellow and black soybeans (black soybean, Seomoktae and Seoritae) on mutagenicity using the Ames test and growth of human cancer cells (AGS human gastric adenocarcinoma, HT-29 human colon cancer, Hep 3B hepatocellular carcinoma cells). In the Ames test system using Salmonella typhimurium TA100, aflatoxin $B_1$ ($AFB_1$)-induced mutagenicity was significantly inhibited by treatments with the methanol extracts from either yellow or black soybeans in a dose dependent manner (p<0.05). The methanol extracts from various black soybeans tended to have a greater inhibitory effect compared to those from yellow soybeans. As for N-methyl-N'-nitro-N-nitrosoguamidine (MNNG)-induced mutagenicity, the methanol extracts (5 mg/assay) from black soybean, Seomoktae and Seoritae showed 51%, 61% and 53% inhibitory rates, respectively, indicating that Seomoktae, a type of black soybean, had a stronger antimutagenic activity against mutagens (both $AFB_1$ and MNNG). Methanol extracts from black soybeans showed an inhibitory rate of greater than 50% on the growth of human cancer cells (AGS, HT-29 and Hep 3B) and the inhibition was more effective in the methanol extract from Seomoktae. Our results suggested that the methanol extracts from black soybeans showed stronger inhibitory effects on mutagenicity and growth of cancer cells than those from yellow soybean. It is concluded that intake of black soybean can be recommended for improving health.

키워드

참고문헌

  1. Ames, B. N., J. McGann, and E. Yamasaki. 1975. Method for detecting carcinogens and mutagens with the Salmonellsa/ mammalian-microsome mutagenicity test. Muta. Res. 31, 347-364. https://doi.org/10.1016/0165-1161(75)90046-1
  2. Bae, E. A. and G. S. Moon. 1997. A study on the antioxidative activities of Korean soybeans. J. Korean Soc. Food Sci. Nutr. 26, 203-208.
  3. Choi, S. H. and Y. A. Ji. 1989. Changes in flavor chungkookjang during fermentation. Korean J. Food Sci. Technol. 21, 229-234.
  4. Franceschi, R. T., W. M. James, and G. Zerlauth. 1985. $1{\alpha}$, 25-dihydroxy vitamin D3 specific regulation of growth, morphology and fibronectin and a human osteosarcoma cell line. J. Cell Physiol. 123, 401-409. https://doi.org/10.1002/jcp.1041230316
  5. Francis, F. J. 1984. Future trends, pp. 233-247. In Walford, J. (ed.), Developments in Food Colors-2, Applied Science Publishers, New York, USA.
  6. Goldburg, E., H. Nitowsky, and S. Colowick. 1965. The role of glycolysis in the growth of tumor cells. J. Biol. Chem. 240, 2791-2796.
  7. Kim, S. H., T. W. Kwon, Y. S. Lee, M. G. Choung, and G. S. Moon. 2005. A major antioxidative components and comparison of antioxidative activities in black soybean. Korean J. Food Sci. Technol. 37, 73-77.
  8. Kim, Y. H., H. T. Yun, K, Y, Park, and S. D. Kim. 1997. Extraction and separation of anthocyanins in black soybeans. RDA J. Crop. Sci. 39, 35-38.
  9. Koh, K. J., D. B. Shin, and Y. C. Lee. 1997. Physicoshemical properties of aqueous extraction from small red bean, mung bean and black soybean. Korean J. Food Sci. Technol. 29, 854-859.
  10. Liao, H. F., C. J. Cou, S. H. Wu, K. H. Khoo, C. F. Chen, and S. Y. Wang. 2001. Isolation and characterization of an active compound from black soybean [Glycine max (L.) Merr] and its effect on proliferation and differentiation of human leukemic U937 cells. Anti-Cancer Drugs 12, 841-846. https://doi.org/10.1097/00001813-200111000-00008
  11. Lim, S. Y. 2007. Antimutagenicity and anticancer activity of soybean fractions extracted by solvents. J. Life Sci. 17, 1368-1373. https://doi.org/10.5352/JLS.2007.17.10.1368
  12. Lim, S. Y., K. Y. Park, M. S. Bae, and K. H. Kim. 2009. Effect of doenjang with black soybean on cytokine production and inhibition of tumor metastasis. J. Life Sci. 19, 264-270. https://doi.org/10.5352/JLS.2009.19.2.264
  13. Maron, D. M. and B. N. Ames. 1983. Reversed methods for the Salmonella mutagenicity test. Muta. Res. 113, 173-215. https://doi.org/10.1016/0165-1161(83)90010-9
  14. Pratt, D. E. and P. M. Birac. 1979. Sources of antioxidant activity of soybean and soy products. J. Food Sci. 44, 1720-1725. https://doi.org/10.1111/j.1365-2621.1979.tb09125.x
  15. Record, I. R., I. E. Dreosit, and J. K. Mclnerney. 1995. The antioxidant activity of genistein in vitro. J. Nutr. Biochem. 6, 481-485. https://doi.org/10.1016/0955-2863(95)00076-C
  16. Ryu, S. H. and G. S. Moon. 2003. Antioxidative and antiaging effects of dietary yellow and black soybean in rats. J. Korean Soc. Food Sci. Nutr. 32, 591-597. https://doi.org/10.3746/jkfn.2003.32.4.591
  17. Shin, M. K. and S. H. Han. 2002. Effect of soybean extracts on serum lipid concentrations in fat diets fed rats. Korean Soyeban Digest 19, 48-54.
  18. Shin, M. K. and S. H. Han. 2002. Effect of methanol extracts from Rhynchosia nulubillis on serum lipid concentrations in rats fed high fat and high cholesterol diet. Korean J. Dietary Culture 17, 64-69.
  19. Shon, M. Y., K. I. Seo, S. W. Lee, S. H. Choi, and N. J. Sung. Biological activities of chungkugjang prepared with black bean and changes in phytoestrogen content during fermentation. Korean J. Food Sci. Technol. 32, 936-941.
  20. Son, J. H., M. G. Chung, H. J. Choi, U. B. Jang, G. M. Son, M. W. Byun, and C. Choi. 2001. Physiological effect of Korean black soybean pigment. Korean J. Food Sci. Technol. 33, 764-768.
  21. Son, J. H., M. G. Chung, H. J. Choi, U. B. Jang, J. H. Bae, H. D. Lee, and C. Choi. 2002. Stability of black soybean pigment extract. J. Korean Soc. Agric. Chem. Biotechnol. 45, 179-184.
  22. Tsuda, T., K. Shiga, K. Oshima, S. Kawakishi, and T. Osawa. 1996. Inhibition of lipid peroxidation and the active oxygen isolated from Phaselous vulgaris L. Biochem. Pharmacol. 52, 1033-1039
  23. Wei, H., L. Wei, K. Frenkel, R. Browen, and S. Barnes. 1993. Inhibition of tumor promotor-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr. Cancner 20, 1-5. https://doi.org/10.1080/01635589309514265
  24. Wei, H., Q. Cai, and R. Rahn. 1996. Inhibition of UV lightand Fenton reaction-induced oxidative DNA damage by the soybean isoflavone genistein. Carcinogenesis 17, 73-78. https://doi.org/10.1093/carcin/17.1.73
  25. Zaidi, N. H., P. J. O'Connor, and W. H. Butler. 1993. N-methyl-N'-nitro-N-nitrodoguamidine-induced carcinogenesis: differential pattern of upper gastointestinal tract tumours in Wistar rats after single or chronic oral doses. Carginogenesis 14, 1561-1567. https://doi.org/10.1093/carcin/14.8.1561

피인용 문헌

  1. Anti-hyperlipidemic activity ofRhynchosia nulubilisseeds pickled with brown rice vinegar in mice fed a high-fat diet vol.7, pp.6, 2013, https://doi.org/10.4162/nrp.2013.7.6.453
  2. Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.567
  3. Mineral Contents in Soybeans with Different Cooking Methods vol.28, pp.4, 2017, https://doi.org/10.7856/kjcls.2017.28.4.525