Browse > Article
http://dx.doi.org/10.3746/jkfn.2008.37.4.410

Antimutagenic and Cytotoxic Effects of Kochujang Extracts Added Deep Sea Water Salt and Sea Tangle  

Ham, Seung-Shi (Dept. of Biotechnology and Engineering, Kangwon National University)
Choi, Hyun-Jin (Dept. of Biotechnology and Engineering, Kangwon National University)
Kim, Soo-Hyun (Dept. of Biotechnology and Engineering, Kangwon National University)
Oh, Hyun-Taek (Dept. of Biotechnology and Engineering, Kangwon National University)
Chung, Mi-Ja (Dept. of Biotechnology and Engineering, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.4, 2008 , pp. 410-415 More about this Journal
Abstract
This study was performed to observe the antimutagenic and cytotoxic activities of methanol extract of kochujang added with sea tangle and deep sea water salts (SDK) and kochujang added with sea tangle (SK) using the Ames test and SRB assay, respectively. The direct antimutagenic effect of SDK and SK methanol extracts were examined by Ames test using Salmonella Typhimurium TA98 and TA100. In the Ames test, methanol extract of SDK and SK alone did not exhibit mutagenicity and most of the samples showed high antimutagenic effects against mutation induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and 4-nitroquinoline-1-oxide (4NQO). Methanol extract of SDK ($200{\mu}g$/plate) showed approximately 71.4% inhibitory effect on the mutagenesis induced by 4NQO against TA98 strain; whereas 56.1% and 83.6% inhibitions were observed on the mutagenensis induced by 4NQO and MNNG against TA100 strain. The cytotoxic effects of SDK and SK increased with increasing sample concentration against human cervical adenocarcinoma (HeLa), human hepatocellular carcinoma (Hep3B), human breast adenocarcinoma (MCF-7), human stomach adenocarcinoma (AGS), and human lung carcinoma (A549). The SDK at the concentration of 1 mg/ml showed cytotoxicities of 61.5%, 61.3%, 51.4%, 57.9% and 77.7% against HeLa, Hep3B, MCF-7, AGS and A549, respectively. In contrast 1 mg/ml treatment of SDK and SK methanol extract had only $2{\sim}38%$ cytotoxicity on human transformed primary embryonal kidney cell (293).
Keywords
deep sea water kochujang; antimutagenic; cytotoxic activity;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Ayako Y, Koichi Y, Keiichi O. 1992. Iodine distribution in blades of several laminarias grown in the same sea area. Nippon Suisan Gakkaishi 58: 1373-1379   DOI
2 Lee KS, Seo JS, Choi YS. 1998. Effects of sea tangle and hypoglycemic agent on lipid metabolism in diabetic rats. J Korean Soc Food Sci Nutr 27: 960-967
3 Choi JH, Choi JS, Byun DS, Yang DS. 1986. Basic studies on the development of diets for the treatment of obesity II comparison of the inhibitory effect of algae and crude drug components on obesity. Bull Korean Fish Soc 19: 485-492
4 Yahagi T, Nagao M, Seino Y, Matsushima T, Sugimura T, Okada M. 1997. Mutagenicities of N-nitrosamines in Salmonella. Mutat Res 48: 121-130   DOI   ScienceOn
5 Scudiero DA, Shoemaker RH, Paull KD, Monks A, Tierney S, Nofziger TH, Currens MJ, Semoff D, Boyd MR. 1998. Evaluation of a soluble tetrazolium/formazan assay for cell growth and drug sensitivity in culture using human and other tumor cell lines. Cancer Res 48: 4827-4833
6 Lee HJ, Cui CB, Choi HT, Kim SH, Ham YA, Lee DS, Ham SS. 2005. Biological activities of the vaporized liquid of water boiled pine needle. Korean J Food Preserv 12: 179-183   과학기술학회마을
7 Tiisala S, Majuri ML, Carpen O, Renkonen R. 1994. Genistein enhances the ICAM 1 and its counter receptors. Biochem Biophys Res Commun 203: 443-449   DOI   ScienceOn
8 Park JS, Lee TS, Kye HW, Ahn SM, Noh BS. 1993. Study on the preparation of kochujang with addition of fruit juices. Korean J Food Sci Technol 25: 98-105
9 Lee GD, Jeong YJ. 1998. Optimization on organoleptic properties of kochujang with additional of persimmon fruits. J Korean Soc Food Sci Nutr 27: 1132-1140
10 Choo JJ, Shin HJ. 2000. Sensory evaluation and changes in physiochemical properties and microflora and enzyme activities of pumpkin added kochujang. Korean J Food Sci Technol 32: 851-860   과학기술학회마을
11 Jeong JH, Seo JH, Lee GD, Lee MH, Yoon SR. 2000. Changes in quality characteristics of traditional kochujang prepared with apple and persimmon during fermentation. J Korean Soc Food Sci Nutr 29: 575-580   과학기술학회마을
12 Shin HJ, Sin DH, Kwak YS, Choo JJ, Kim SY. 1999. Changes in physiochemical properties of kochujang by red ginseng addition. J Korean Soc Food Sci Nutr 28: 760-765   과학기술학회마을
13 Hyun KU, No JD, Lim SI, Cha SK, Choi SY. 2007. Characteristic and HMG Co A reductase inhibitory activity of fermented red pepper soybean paste (kochujang) prepared from red rice and barley. Kor J Micorbiol Biotechnol 35: 173-176
14 Takahashi M. 2001. It knows and the deep sea water. Science and Technology 23: 35-37
15 Nakagawa K, Yokoyama, Y, Nakajima H, Ikegami Y. 2000. Application of minerals in deep sea water. JADOWA Deep Ocean Water Research 1: 1-4
16 Cui CB, Oh SW, Lee DS, Ham SS. 2002. Effects of the biological activities of ethanol extract from Korean traditional kochujang added with sea tangle. Korean J Food Preserv 9: 1-7
17 Mccarron DA, Morris CD. 1985. Blood pressure response to oral calcium in persons with mild to moderate hypertension. Ann Inter Med 103: 825-831   DOI   ScienceOn
18 Kim ML, Jeong JS, Lee MH, Lee GD. 2003. Effect of deep seawater and salt on the quality characteristics of breads. Korean J Food Preserv 10: 326-332
19 Bang HY, Par MH, Kim GH. 2004. Quality characteristics of kochujang prepared with Paecilomyces japonica from silkworm. Korean J Food Sci Technol 36: 4-49   과학기술학회마을
20 Lee SW, Kim HJ, Moon DS, Kim AR, Jeong IH. 2007. Characteristics of tofu coagulants extracted from sea tangle using treated deep ocean water. J Kor Fish Soc 40: 113-116   과학기술학회마을
21 Inaba H, Katsumata T, Yasuda K. 2001. Temporal variation of current and temperature at 300 min suruga bay. JADOWA Deep Ocean Water Research 2: 1-8
22 Kwon DJ. 2004. Quality improvement of kochujang using Cordyceps sp. Korean J Food Sci Technol 36: 81-85   과학기술학회마을
23 Woo DH, Kim ZU. 1990. Characteristics of improved kochujang. Korean J Agric Chem Soc 33: 161-168   과학기술학회마을
24 Kim JY, Park KW, Yang HS, Cho YS, Jeong CH, Shim KH, Yee ST, Seo KI. 2005. Anticancer and immuno activity of methanol extract from onion kochujang. Korean J Food Preserv 12: 173-178   과학기술학회마을