Yu Ting, Park Eui-Seong, Zhao Xin, Yi Ruo-Kun, Park Kun-Young
Department of Food Science and Biotechnology, Cha University Seongnam Gyeonggi-do 13488 South Korea
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education Chongqing 400067 China.
RSC Adv. 2020 Feb 3;10(9):5351-5360. doi: 10.1039/c9ra09032k. eCollection 2020 Jan 29.
The anticancer effects of kimchi prepared with different kinds of solar salts were evaluated in an cellular system using HT-29 human colon carcinoma cells. Four kinds of kimchi samples were prepared, using different solar salts: conventionally manufactured solar salt (CS), filtered sea water solar salt (FS), dehydrated solar salt by centrifuging (DS), and washed-dehydrated solar salt (WDS). Prepared kimchi samples were presented as CSK, FSK, DSK, and WDSK, respectively. The pH values, acidity, and sensory evaluation were determined after 3 week fermentation at 5 °C (pH 4.3), and WDSK exhibited the best fermented characteristics and taste among the 4 samples examined. In the HT-29 cell growth inhibitory activity assay, all 4 kimchi samples exert dose-dependent cell growth inhibition, with WDSK showing significant growth inhibition of HT-29 cells. mRNA and protein expression levels of apoptosis and cell cycle arrest related factors reveals that WDSK significantly increases the mRNA expression levels of Bax, Bim, caspases-3, caspases-9, and p21 as compared to other kimchi samples, at a concentration of 4.0 mg mL. In addition, WDSK treatment strongly decreases the Bcl-2 protein expression (on western blot) in HT-29 cells, as compared to the control group (no kimchi treatment) and significantly increases the protein expression levels of Bax, caspases-3, caspases-9, and p53. Inductively coupled plasma atomic emission spectrometry (ICP-OES) reveals that WDS possesses a different mineral composition when compared to the other three solar salts; notably, the lower Mg (9.3 g kg) and S (4.7 g kg) content of WDS may cause better taste, fermented characteristcs, and functionality of WDSK. These results indicate WDS to be the ideal solar salt for kimchi preparation, which enhances the taste due to its lower Mg and S contents, and increases the anticancer effects by exerting better pro-apoptosis and cell cycle arrest abilities in HT-29 cells.
使用HT - 29人结肠癌细胞系，在细胞水平上评估了用不同种类日晒盐制作的泡菜的抗癌效果。使用不同的日晒盐制备了四种泡菜样品：传统制造的日晒盐（CS）、过滤海水日晒盐（FS）、离心脱水日晒盐（DS）和洗涤脱水日晒盐（WDS）。制备的泡菜样品分别表示为CSK、FSK、DSK和WDSK。在5℃（pH 4.3）下发酵3周后测定pH值、酸度和感官评价，在检测的4个样品中，WDSK表现出最佳的发酵特性和口感。在HT - 29细胞生长抑制活性试验中，所有4种泡菜样品均呈现剂量依赖性的细胞生长抑制作用，其中WDSK对HT - 29细胞表现出显著的生长抑制作用。凋亡和细胞周期阻滞相关因子的mRNA和蛋白质表达水平显示，在浓度为4.0 mg/mL时，与其他泡菜样品相比，WDSK显著增加了Bax、Bim、半胱天冬酶 - 3、半胱天冬酶 - 9和p21的mRNA表达水平。此外，与对照组（未用泡菜处理）相比，WDSK处理强烈降低了HT - 29细胞中Bcl - 2蛋白的表达（蛋白质免疫印迹法），并显著增加了Bax、半胱天冬酶 - 3、半胱天冬酶 - 9和p53的蛋白质表达水平。电感耦合等离子体原子发射光谱法（ICP - OES）显示，与其他三种日晒盐相比，WDS具有不同的矿物质组成；值得注意的是，WDS中较低的Mg（9.3 g/kg）和S（4.7 g/kg）含量可能导致WDSK具有更好的口感、发酵特性和功能。这些结果表明WDS是制备泡菜的理想日晒盐，因其较低的Mg和S含量增强了口感，并通过在HT - 29细胞中发挥更好的促凋亡和细胞周期阻滞能力提高了抗癌效果。
