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

Yu, Ting; Park, Eui-Seong; Yi, Ruokun; Park, Kun-Young

doi:10.1039/c9ra09032k

Cited by 12 publications

(3 citation statements)

References 39 publications

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“…This is consistent with research results showing that ingestion of WDSD effectively suppressed colon cancer by regulating the protein expression of various factors related to cancer cell development and growth, such as apoptosis and cell cycle arrest [20]. Yu et al [37] and Park et al [38] reported that the anticancer and antiobesity functionality of kimchi manufactured with washed and dehydrated sea salt was improved, because bittern was removed through washing and dehydration during the manufacturing process of sea salt, and minerals such as Mg and S were removed. Our experimental results likewise suggest that the anticancer effect observed in doenjang made with washed-dehydrated solar salt may be attributed to the same factors.…”

Section: Effects Of Wdsd On Mrna Expression Of the Apoptosisrelated G...supporting

confidence: 90%

Anticancer Effects of Washed-Dehydrated Solar Salt Doenjang and its Metabolites

Lee,

Hong,

Park

2023

Preprint

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In this study, the anticancer effect of doenjang according to the type of salt was investigated. Three samples were prepared: doenjang made with purified salt (PSD), doenjang made with generally manufactured solar salt (GSD), and doenjang made with washed and dehydrated solar salt (WDSD). In mice in which colon cancer was induced with azoxymethane (AOM)/dextran sodium sulfate (DSS), doenjang made with solar salt, especially doenjang made with washed and dehydrated solar salt, was found to have a much higher colon cancer inhibition effect. WDSD significantly promoted the mRNA expression of apoptosis-related factors such as Bcl-2–associated X protein (Bax) and caspase 9 and the cell cycle arrest-related factors p53 and p21, and conversely significantly reduced the mRNA expression of apoptosis inhibitors such as B-cell lymphoma-2 (Bcl-2) (p < 0.05). Additionally, metabolites were investigated to determine which substances in WDSD exhibit this anticancer effect. As a result, the contents of isoflavone and soyasaponin B in the form of aglycons such as genistein, daidzein, and glycitein, which are known to have anticancer and anti-inflammatory properties, were found to be significantly high. Therefore, the results confirmed that doenjang prepared with washed and dehydrated solar salt has superior anticancer potential against colon cancer, and that various active ingredients contribute to the improvement of this functionality.

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Section: Effects Of Wdsd On Mrna Expression Of the Apoptosisrelated G...supporting

confidence: 90%

Anticancer Effects of Washed-Dehydrated Solar Salt Doenjang and its Metabolites

Lee,

Hong,

Park

2023

Preprint

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“…In addition, kimchi sensory evaluation was carried out using the 9‐point scale method when the 3‐week fermented kimchi at 5°C reached the optimally ripened stage (acidity 0.4–0.9) (Yu et al., 2020). As a result, in subjective items, the overall acceptability of AK (6.83) was higher than that in SK (4.17) and AmK (6.23) groups (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

“…Acidity was titrated by adding 0.1 N NaOH until the pH was 8.4 by diluting the sample 20 times according to the AOAC standard test method, and the amount of 0.1 N NaOH consumed was measured in milliliters (mL). The optimal value is expressed in terms of % of lactic acid (Yu et al., 2020).

Acidity (\%) = \frac{mL of 0.1 N NaOH \times normality of NaOH \times 0.09}{weight of sample (normalg)} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Kimchi markedly induces apoptosis in HT‐29 human colon carcinoma cells

Park

Song

et al. 2020

J. Food Biochem.

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Kimchi, a traditional Korean fermented food, is mainly prepared with Baechu cabbages and radish, along with other sub-ingredients, such as red pepper powder, green onion, garlic, ginger, etc. (Park & Ju, 2018). The kimchi fermentation process consists of an initial stage, immature stage, optimally ripened stage, and over-ripened stage (Codex Alimentarius Commission, 2001). Kimchi fermented at 5°C for 3 weeks was shown to have improved fermented characteristics (such as pH and acidity), taste, and functionality in the optimally ripened stage. Although kimchi fermentation naturally occurs due to endogenous microorganisms, lactic acid bacteria (LAB) is

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