Antibacterial and Anticancer Effects of Kimchi Extracts Prepared with Monascus purpureus Koji Paste
2005
Kim, H.J. (Keimyung University, Daegu, Republic of Korea) | Hwang Bo, M.H. (Keimyung University, Daegu, Republic of Korea) | Lee, H.J. (Keimyung University, Daegu, Republic of Korea) | Yu, T.S. (Keimyung University, Daegu, Republic of Korea) | Lee, I.S. (Keimyung University, Daegu, Republic of Korea), E-mail: [email protected]
Kimchi was prepared with 2.5% and 5% Monascus purpureus Koji (MPK) paste (20%), fermented at 10℃ for 15 days, and sampled at 3-day intervals during storage. Samples were extracted using 80% ethanol. Ethanol extracts of kimchi prepared with MPK paste (MPK kimchi extracts) and control kimchi extracts at 1mg/mL showed 40% decrease in proliferation of cancer cells, such as AGS, KATOIII, HepG2, and Hela. MPK kimchi extracts showed highest cytotoxic effect against cancer cells compared with control at 2mg/mL.
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Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library