Kimchi Protects Against Azoxymethane/Dextran Sulfate Sodium–Induced Colorectal Carcinogenesis in Mice

Abstract

The chemopreventive effects of different types and quantities of kimchi prepared with different subingredients, including commercial kimchi (CK), standardized kimchi (SK), cancer-preventive kimchi (CPK), and anticancer kimchi (ACK), on colorectal carcinogenesis in mice were evaluated. The development of colon cancer was induced in male BALB/c mice with a single intraperitoneal injection of azoxymethane (AOM, 10 mg/kg body weight) and subsequent treatment with 2% dextran sulfate sodium (DSS) in drinking water for 7 days for two cycles. After exposure to AOM and DSS, treatment with the methanolic extracts from different kimchis, particularly 1.89 g/kg of ACK, significantly increased colon length, decreased the ratio of colon weight/length, and resulted in the lowest number of tumors compared with the other kimchi-treated groups. Histological observation revealed that ACK was able to suppress AOM- and DSS-induced colonic mucosal damage and neoplasia. ACK also significantly decreased the mRNA levels of proinflammatory cytokines (TNF-α, IL-6, and IFN-γ) as well as the mRNA and protein expression of inducible nitric oxide synthase and cyclooxygenase-2 (COX-2). In addition, the mRNA and protein expression of p53 and p21 was elevated in colon tissues from the ACK-treated mice compared with the other kimchi-treated groups. Our results suggest that kimchi exerted a suppressive effect on AOM- and DSS-induced colorectal carcinogenesis in the BALB/c mice. The anticancer effects of ACK were particularly potent. Thus, it is possible that the health-promoting subingredients added to ACK might be used to prevent colon carcinogenesis in humans.

Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells

“…Previous reports state that Korean solar salt and 9-time-baked bamboo salt exhibit anti-cancer activity by promoting the colon mRNA expression of p21 in AOM/DSS colon cancer mouse. 25 Furthermore, Kim et al 41 demonstrated that kimchi treatment increases the mRNA and protein levels of p53 and p21 in colon tissues of AOM/DSS induced colon cancer mouse. Similarly, the present study results reveal that WDSK greatly increases the expression level of p21 with simultaneous increase in p53 levels, and the highest p53 protein expression level was observed in WDSK treated group.…”

Effect of NanometricLactobacillus plantarumin Kimchi on Dextran Sulfate Sodium-Induced Colitis in Mice

“…Corp., Tokyo, Japan). Kimchi was manufactured using a slight modification of a previously described recipe 11 as naturally fermented kimchi and with added nLp at 2.0 · 10 10 CFU/kg kimchi. Kimchi samples were fermented for 3 weeks at 4°C until the optimal ripeness (pH 4.3), when pressed kimchi juice was collected and sampled.…”

Anti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes

“…It was reported that kimchi showed antiobesity effect in 3T3-L1 (2,3) and high fat diet induced obese mice (2)(3)(4)(5). We prepared a functional kimchi with previously described anticancer and anti-obesity effects that included the following ingredients: mustard leaves, Chinese peppers, mushrooms, sea tangle juice, bamboo salt (baked 3 times) (6), and green tea, the latter of which has an anti-obesity effect (2). This research focused on improving the health benefits, especially the anti-obesity effects, of functional kimchi by adding starters of Leuconostoc mesenteroides and Lactobacillus plantarum isolated from kimchi (7).…”