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http://dx.doi.org/10.3746/jkfn.2012.41.9.1248

Increased in vitro Anticancer Effects of Potassium Bamboo Salt  

Zhao, Xin (Dept. of Food Science and Nutrition, Pusan National University)
Jeong, Ji-Kang (Dept. of Food Science and Nutrition, Pusan National University)
Kim, So-Young (Functional Food & Nutrition Division, Dept. of Agrofood Resources, National Academy of Agricultural Sciences (NAAS), RDA)
Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.9, 2012 , pp. 1248-1252 More about this Journal
Abstract
Potassium added with bamboo salt showed better antioxidative effects than bamboo salt, solar salt, or purified salt. It also showed inhibitory effects on the mutagenicity of MNNG (N-methyl-N-nitro-N-nitrosoguanidine) in a Salmonella Typhimurium TA100 tester strain. At concentrations of 1.25 and 2.5 mg/plate, potassium bamboo salt and bamboo salt showed weaker co-mutagenicity effects than either purified salt or solar salt, respectively. Anticancer effects of salts were evaluated using MTT assay in HCT-116 human colon carcinoma cells. At a 1% salt concentration, the growth inhibitory rate of potassium bamboo salt was 54%, higher than that of 1 time baked bamboo salt (36%). However, purified salt and solar salt showed relatively lower inhibitory effects of 19% and 23%, respectively. To determine the inhibitory mechanisms of potassium bamboo salt, the expression levels of Bax and Bcl-2 genes in HCT-116 cells were determined by RT-PCR. Potassium bamboo salt significantly increased Bax and decreased Bcl-2 expression levels unlike bamboo salt, purified salt, and solar salt (p<0.05). Therefore, addition of potassium to salt decreased co-mutagenicity and increased in vitro antioxidative and anticancer effects.
Keywords
potassium bamboo salt; antioxidation; comutagenicity; anticancer effect; HCT-116 human cancer cells;
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