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http://dx.doi.org/10.9799/ksfan.2014.27.4.692

Gastric Cancer Cell Growth Inhibitory Effects of Cabbage Kimchi by Fermentation and Storage Conditions  

Park, Ki-Bum (Dept. of Food and Biotechnology, Woosuk University)
Kim, Su-Gon (Dept. of Food and Biotechnology, Woosuk University)
Oh, Chan-Ho (Dept. of Food and Biotechnology, Woosuk University)
Jeon, Jong-In (R&D Center, WinniaMando Inc.)
Oh, Suk-Heung (Dept. of Food and Biotechnology, Woosuk University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.4, 2014 , pp. 692-698 More about this Journal
Abstract
In this study, we investigated cancer cell growth inhibitory effects of kimchi extracts obtained from cabbage kimchi. Kimchi extracts (S46h, S47h, S48h) were obtained from the samples fermented at $15^{\circ}C$ for 46 h, 47 h, and 48 h during the first 10 days, which were subsequently stored at $-1.4^{\circ}C$ in kimchi refrigerator (hereinafter DV kimchi extracts). The samples showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared to control kimchi extract (S0h) obtained from sample stored at $-1.4^{\circ}C$ without fermentation. The DV kimchi contained higher levels of ${\gamma}$-aminobutyric acid (GABA) and ornithine compared to the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial, as it is rich in GABA and ornithine. Therefore, it could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.
Keywords
kimchi; cancer cell; growth inhibition; GABA; ornithine;
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Times Cited By KSCI : 11  (Citation Analysis)
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