Growth Inhibitory Effects of Doenjang, Prepared with Various Solar Salts, on Cancer Cells

Abstract

The growth inhibition effect of Doenjang that was prepared with various kinds of solar salt was investigated. Doenjang was prepared using the bacterial koji and five kind of salt with 12% salt concentration (w/w): purified salt Doenjang, one-year aged solar salt Doenjang, four-year aged solar salt Doenjang, topan solar salt Doenjang, and boiled solar salt Doenjang. The Doenjangs were fermented and aged for 18 months. The growth inhibition effects of the water extracts and the methanol extracts of the Doenjangs were measured on AGS human gastric adenocarcinoma cells, HT-29 colon carcinoma cells, and BJ human foreskin normal cells using MTT assay. The water and methanol extracts of the Doenjang samples showed growth inhibition effects on the cancer cells, in the following order of the samples with the strongest to the weakest effect: the four-year aged solar salt Doenjang, the topan solar salt Doenjang, the boiled solar salt Doenjang, the one-year aged solar salt Doenjang, and the purified salt Doenjang. The methanol extracts of the four-year aged solar salt Doenjang (AGS: 55% and HT-29: 48%) showed the strongest growth inhibition effect. In addition, decreased cancer cell numbers and morphological changes in the cancer cells (AGS and HT-29) were observed when the methanol extract of the four-year aged solar salt Doenjang was treated. None of the Doenjang extracts showed a growth inhibition effect on the BJ normal cells, though.

Characterization Analysis of Functional Gochujang including Grain Syrup with Tomato Puree

“…또한 토마토의 라이코펜은 생토 마토를 섭취하는 것보다 토마토 주스, 페이스트, 케첩과 같은 토마토를 가공하여 섭취하면 더 효과적으로 인체내 흡수가 가능하다고 보고되어 있다 [6,8,16,19]. 이러한 기에 24.06~25.62를 보였으나 30일 발효 후 26.06~26.73으로 증가하였다가 45일을 전후로 하여 감소와 증가를 나타내었다 (Fig. 5A).…”