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Antioxidative, Antimutagenic and Cytotoxic Effects of Functional Food Manufactured from Fermented Soybean Extract  

최승필 (강원대학교 바이오산업공학부)
오흥석 (강원도보건환경연구)
박종철 (정풍한방제약(주)
남기본 (정풍한방제약(주)
이득식 (동해대학교 외식산업학)
함승시 (강원대학교 바이오산업공학부)
Publication Information
Food Science and Preservation / v.11, no.2, 2004 , pp. 214-220 More about this Journal
Abstract
This study was carried out to determine the antioxidative, antimutagenic, and anticancer effects of functional food manufactured from fermented soybean(FFMFS) using DPPH free radical donating method, Ames test and cytotoxicity, respectively. FFMFS extracted with ethanol and then further fractionated to n-hexane, chloroform, ethyl acetate(EtOAc), butanol and water, stepwise. Among five fractions, the EtOAc fractions showed highest electron donating activities (31.6 $\mu\textrm{g}$/mL). The inhibition rate of ethanol extract(200 $\mu\textrm{g}$/plate) of FFMFS in the S. typhimurium TA100 strain showed 84.8% against the mutagenesis induced by MNNG. In addition, the suppression of EtOAc fractions with same concentration of FFMFS the S. typhimurium TA98 and TA100 strains showed 88.7% and 92.8% inhibition against Trp-P-l, respectively. The cytotoxic effects of FFMFS against the cell lines with human lung carcinoma(A549), human gastric carcinoma(AGS) and human breast adenocarcinoma(MCF-7) were inhibited with the increase of the extract concentration. The treatment of 1.0 mg/mL FFMFS of EtOAc fraction showed strong cytotoxicities of 84.5%, 88.7% and 85.6% against A549, AGS and MCF-7, respectively.
Keywords
functional food; antioxidation; antimutagenicity; cytotoxicity;
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