Effects of lactic acid fermentation vegetables extracts on the genetoxicity of 4-nitroquinoline N-oxide and survival of several cancer cells
Date Issued
2006
Date
2006
Author(s)
Lin, Kuo-Hui
DOI
zh-TW
Abstract
Lactic acid bacteria has been used in many fermented foods for their preservative properties and unique flavor properties. This study examined the cytotoxicity of two kinds of lactic acid fermentation vegetables kimchi and sauerkraut against 4-nitroquinoline N-oxide (4NQO) by the MTT cytotoxicity assay and the inihibition of 4NQO genotoxicity by the comet assay.
Methanol and water extracts of kimchi and sauerkraut inhibited the 4NQO cytotoxicity to intestine cell line Int-407 with concentrations range from 15 to 500 μg/mL. The increase of kimchi and sauerkraut extracts concentrations increase the inhibition rate, showing dose-dependency response. The methanol extracts of fermented vegetables were more inhibitory than their water extracts, the highest inhibition rates of methanol extracts of kimchi and sauerkraut were 22.7％ and 21.2％ respectively. The methanol and water extracts inhibited the 4NQO genotoxicity to Int-407. According to the preincubation studies, the main mechanism of anticytotoxicity against 4NQO was found to be bioantimutagenic. In addition the result showed that lactic acid fermentation vegetables extracts could not inhibit the viability of intestine cancer cells Caco-2 and HT-29.
Subjects
發酵蔬菜
基因毒性
彗星電泳法
細胞毒性
4-nitroquinoline N-oxid
MTT
comet assay
kimchi
sauerkraut
vegetables
fermentation
SDGs
Type
thesis
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