암환자를 위한 김치의 개발
Development of Kimchi for Cancer Patient
최선미, 전영수, 이숙희, 박건영,
소속 상세정보
최선미 ( Choi Sun-Mi )
부산대학교 식품영양학과
전영수 ( Jeon Young-Soo )
부산대학교 식품영양학과
이숙희 ( Lee Sook-Hee )
부산대학교 식품영양학과
박건영 ( Park Kun-Young )
부산대학교 식품영양학과
KMID : 0603520010060040214
Abstract
To develop kimchi for cancer patient, we studied on enhancing antimutagenic effect of kimchi by manipulating the recipe from the result of prevalence test on kimchi by cancer patients. According to the result of prevalence test, the patients
wanted to reduce the level of red pepper powder and increase some sub-ingredients such as garlic and mustard compared to the standardized kimchi. The recipe-manipulated kimchi was fermented at 15℃ for1 day and then ripened at 5℃ for several days up to pH4.2~4.3. The antimutagenic effect of the methanol extracts of the kimchi was evaluated by using Ames mutagenicity test with Salmonella typhimurium TA100. Among thekimchi smaples, CP2-M kimch (2.5% red repper powder +7.5% mustard leaf added kimch) exhibited higher inhibitory effect on the mutagenicity induced by aflatoxin B1 in the Ames test. In vivo supravital staining micronucleus assay, anticlastogenic effect of the CP2-M kimchi group was higher than that of the control group. The induction of chromosome aberration by mitomycin C was significantly supressed by CP2-M kimchi group was higher than that of the control group. The induction of chromosome aberration by mitomycin C was significantly supressed by CP2-M kimchi suggesting in post-treatment.
키워드
Kimchi; Cancer patient; Ames mutagenicity test; Micronucleus assay
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