배추김치 활성물질의 in vitro 항암효과
In Vitro Anticancer Effect of Active Compounds from Chinese Cabbage Kimchi
조은주, 최재수, 김소희, 박건영, 이숙희,
소속 상세정보
조은주 ( Cho Eun-Ju )
부산대학교 식품영양학과
최재수 ( Choi Jae-Sue )
부경대학교 식품생명과학과
김소희 ( Kim So-Hee )
동주대학교 식품영양과
박건영 ( Park Kun-Young )
부산대학교 식품영양학과
이숙희 ( Lee Sook-Hee )
부산대학교 식품영양학과
KMID : 0603520040090020098
Abstract
The isolation and further fractionation for active compounds with anticancer activity from dichloromethane fraction of Chinese cabbage kimchi were carried out, and β- sitosterol and ergost-5-en-3.beta-ol (linoleic acid derivative) were identified as major compounds from GC-MS, EI-MS spectrum, 1H-NMR and 13C-NMR spectrum. The active compounds inhibited not only the survival of human caner cells, AGS gastric adenocarcinoma cell, HT-29 colon adenocarcinoma cell, HL-60 promyelocytic leukemia cell and MG-63 osteosarcoma cell, but also the synthesis of DNA within AGS cell. In particular, β-sitosterol showed the stronger in vitro anticancer activity than linoleic acid derivative. The present study suggests that anticancer effect of Chinese cabbage kimchi would be attributed to the active compounds, β-sitosterol and linoleic acid derivative.
키워드
Kimchi;Anticancer effect;Cancer cell;β-sitosterol;Linoleic acid
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