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http://dx.doi.org/10.3746/jkfn.2005.34.10.1509

Anticancer and Immuno-Activities of Edible Crude Saponin from Soybean Cake  

Park, Kyung-Uk (Division of Food Sciences, Sunchon National University)
Wee, Jae-Joon (Division of Ginseng Research, KT & G Central Research Institute)
Kim, Jae-Yong (Dept. of Food Science and Technology, Kyungpook National University)
Jeong, Chang-Ho (Division of Food Sciences, Sunchon National University)
Kang, Kap-Suck (Dept. of Culinary Arts, Busan College of Information Technology)
Choi, Young-Sook (Division of Food Sciences, Sunchon National University)
Seo, Kwon-Il (Division of Food Sciences, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.10, 2005 , pp. 1509-1513 More about this Journal
Abstract
To develop a new functional food material, edible crude saponin was isolated from soybean cake using HP-20 resin and its anticancer effect and immune-activity were investigated. The saponin significantly inhibited the growth of cancer cells such as A549, MCF-7 and SW480 at a concentration of 1,000 $\mu$g/mL. Morphological changes was observed in the AS49 cells surface treated with the saponin of 1,000 $\mu$g/mL concentration. The proliferation of mouse spleen cells treated with saponin was increased in a dose-dependent manner compared with untreated control cells until the concentration of 1 $\mu$g/mL but decreased at higher concentrations than that. The NO production in marcrophage cell lines (RAW 264.7) treated with saponin was increased in a dosedependent manner compared with untreated control cells.
Keywords
saponin; anticancer and immune-activities; NO;
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