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http://dx.doi.org/10.4489/KJM.2002.30.2.124

Chemopreventive Effects of the Extracts from Soybean Fermented with Basidiomycetes  

Kim, So-Yeun (Dept. Food Science and Technology, Yeungnam University)
Son, Jun-Ho (Korea Advanced Food Research Institute)
Ha, Hyo-Cheol (Dept. Food Science and Technology, Yeungnam University)
Lee, Hang-Woo (T. M. R. center, Keimyung University)
Lee, Jae-Sung (Dept. Food Science and Technology, Yeungnam University)
Publication Information
The Korean Journal of Mycology / v.30, no.2, 2002 , pp. 124-130 More about this Journal
Abstract
The inductions of phase II enzymes, such as NAD(P)H : quinone reductase (QR), glutathione S-transferase (GST), glutathione (GSH) level and the inhibition of polyamine metabolism were tested for the chemopreventive potentials of the extracts from the soybean fermented with Agrocybe cylindracea (AC) or Phellinus igniarius (PI). The soybean fermented with AC or PI was potent inducer of QR activity in murine hepatoma Hepa1c1c7 cells. GST activities of the extracts from soybean fermented with AC or PI were higher than that of the extract from soybean not fermented with basidiomycetes. In addition, GSH levels of the extracts from soybean fermented with AC or PI were increased about 1.2 fold or 1.4 fold, respectively. In addition, proliferation of Acanthamoeba castellanii in a broth medium was inhibited by the extracts from soybean fermented with AC or PI at the both concentration of 20 and 40 mg/3 ml. These results suggest that soybean fermented with AC or PI may have chemopreventive potentials by inducing QR activity, increasing GSH and GST levels and inhibiting polyamine metabolism.
Keywords
Agrocybe cylindracea; Chemoprevention; Phase II enzymes; Phellinus igniarius; Polyamine metabolism;
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