Cargando…

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

The anticancer effects of kimchi prepared with different kinds of solar salts were evaluated in an in vitro 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 wate...

Descripción completa

Detalles Bibliográficos
Autores principales: Yu, Ting, Park, Eui-Seong, Zhao, Xin, Yi, Ruo-Kun, Park, Kun-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049181/
https://www.ncbi.nlm.nih.gov/pubmed/35498302
http://dx.doi.org/10.1039/c9ra09032k
_version_ 1784696090164985856
author Yu, Ting
Park, Eui-Seong
Zhao, Xin
Yi, Ruo-Kun
Park, Kun-Young
author_facet Yu, Ting
Park, Eui-Seong
Zhao, Xin
Yi, Ruo-Kun
Park, Kun-Young
author_sort Yu, Ting
collection PubMed
description The anticancer effects of kimchi prepared with different kinds of solar salts were evaluated in an in vitro 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(−1). 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(−1)) and S (4.7 g kg(−1)) 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.
format Online
Article
Text
id pubmed-9049181
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher The Royal Society of Chemistry
record_format MEDLINE/PubMed
spelling pubmed-90491812022-04-29 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 Zhao, Xin Yi, Ruo-Kun Park, Kun-Young RSC Adv Chemistry The anticancer effects of kimchi prepared with different kinds of solar salts were evaluated in an in vitro 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(−1). 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(−1)) and S (4.7 g kg(−1)) 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. The Royal Society of Chemistry 2020-02-03 /pmc/articles/PMC9049181/ /pubmed/35498302 http://dx.doi.org/10.1039/c9ra09032k Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by-nc/3.0/
spellingShingle Chemistry
Yu, Ting
Park, Eui-Seong
Zhao, Xin
Yi, Ruo-Kun
Park, Kun-Young
Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells
title Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells
title_full Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells
title_fullStr Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells
title_full_unstemmed Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells
title_short Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells
title_sort lower mg and s contents in solar salt used in kimchi enhances the taste and anticancer effects on ht-29 colon carcinoma cells
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049181/
https://www.ncbi.nlm.nih.gov/pubmed/35498302
http://dx.doi.org/10.1039/c9ra09032k
work_keys_str_mv AT yuting lowermgandscontentsinsolarsaltusedinkimchienhancesthetasteandanticancereffectsonht29coloncarcinomacells
AT parkeuiseong lowermgandscontentsinsolarsaltusedinkimchienhancesthetasteandanticancereffectsonht29coloncarcinomacells
AT zhaoxin lowermgandscontentsinsolarsaltusedinkimchienhancesthetasteandanticancereffectsonht29coloncarcinomacells
AT yiruokun lowermgandscontentsinsolarsaltusedinkimchienhancesthetasteandanticancereffectsonht29coloncarcinomacells
AT parkkunyoung lowermgandscontentsinsolarsaltusedinkimchienhancesthetasteandanticancereffectsonht29coloncarcinomacells