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Antibacterial and Anticancer Effects of Kimchi Extracts Prepared with Monascus purpureus Koji Paste  

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)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.4, 2005 , pp. 618-623 More about this Journal
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.
Keywords
kimchi; Monascus purpureus; antibacterial activity; anticancer activity;
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Times Cited By KSCI : 2  (Citation Analysis)
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