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http://dx.doi.org/10.3746/jkfn.2009.38.6.657

Antioxidant and Anticancer Activities of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1  

Lee, Sung-Gyu (Dept. of Food and Technology, Keimyung University)
Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University)
Lee, Sam-Pin (Dept. of Food and Technology, Keimyung University)
Lee, In-Seon (Dept. of Food and Technology, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.6, 2009 , pp. 657-662 More about this Journal
Abstract
Antioxidant and anticancer activities of water and ethanol extracts of defatted soybean grits (DSG) fermented Bacillus subtilis NUC1 were determined and compared with those of the raw DSG. The fermented defatted soybean grits (FDSG) exhibited higher total polyphenols and flavonoids contents than DSG. The ethanol extracts of FDSG (FD-E) showed the highest polyphenol and flavonoid contents with 23.35 mg/g and 3.48 mg/g, respectively. Particularly, FD-E showed higher DPPH radical scavenging activities with $RC_{50}$ of 0.32 mg/mL than other samples with $RC_{50}$ of 1.10${\sim}$3.89 mg/mL. The water and ethanol extracts of FDSG and DSG showed growth inhibitory effects against AGS, A549 and Hela cancer cells in a dose-dependent manner, and especially FD-E showed the highest growth inhibition effects. FD-E induced apoptosis in Hela cells through an increased activation of caspase-3 and caspase-3 target protein, PARP, but rarely affected caspase-7.
Keywords
fermented defatted soybean grits; antioxidant; anticancer; apoptosis;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 2
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