Effects of growth inhibitory of cancer cells and antioxidant activity of citron vinegar Prepared with Yujacheong

IF 1.2 4区农林科学 Q2 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural Science and Technology Pub Date : 2015-11-01 DOI:10.29335/tals.2015.51.15

K. Lee, M. A. Lee, Weon Sik Moon, Seung-Je Lee

{"title":"Effects of growth inhibitory of cancer cells and antioxidant activity of citron vinegar Prepared with Yujacheong","authors":"K. Lee, M. A. Lee, Weon Sik Moon, Seung-Je Lee","doi":"10.29335/tals.2015.51.15","DOIUrl":null,"url":null,"abstract":"This study was aimed on the production of Yujacheong vinegar using Yujacheong and further functionally characterized with respect to anticancer activity, antioxidant activity, physiochemical properties, and sensory evaluation. Among the 4 kinds of fermented bacteria used, vinegar with Acetobactor pasteurianus KCCM 12654 had 4.52% acetic acid, 95.5 mg/100 mL amino acids, 1.57 ug/mL polyphenolics, and 0.27 mg/mL floavonoid. It also showed strong antioxidant activities with 34.4 uL/mL DPPH, 15.38 uL/mL ABTS, and 0.3 uL/mL reducing power. For the inhibition effects of cancer cell (Molt-4 and AGS cell lines) viability, change they were inhibited with the cell viability was inhibited by 20~40% within the concentration of 50~60 fold dilutions. As result of sensory evaluation, the Yujacheong vinegar with A. pasteurianus KCCM 12654 received the highest score over flavor and color fields. These results indicated that Yujacheong vinegar fermented with A. pasterurianus KCCM 12654 exhibited excellent product qualities, physiochemical properties as well as high physiological functions : Number consistence.","PeriodicalId":14931,"journal":{"name":"Journal of Agricultural Science and Technology","volume":"17 1","pages":"15-24"},"PeriodicalIF":1.2000,"publicationDate":"2015-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.29335/tals.2015.51.15","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

This study was aimed on the production of Yujacheong vinegar using Yujacheong and further functionally characterized with respect to anticancer activity, antioxidant activity, physiochemical properties, and sensory evaluation. Among the 4 kinds of fermented bacteria used, vinegar with Acetobactor pasteurianus KCCM 12654 had 4.52% acetic acid, 95.5 mg/100 mL amino acids, 1.57 ug/mL polyphenolics, and 0.27 mg/mL floavonoid. It also showed strong antioxidant activities with 34.4 uL/mL DPPH, 15.38 uL/mL ABTS, and 0.3 uL/mL reducing power. For the inhibition effects of cancer cell (Molt-4 and AGS cell lines) viability, change they were inhibited with the cell viability was inhibited by 20~40% within the concentration of 50~60 fold dilutions. As result of sensory evaluation, the Yujacheong vinegar with A. pasteurianus KCCM 12654 received the highest score over flavor and color fields. These results indicated that Yujacheong vinegar fermented with A. pasterurianus KCCM 12654 exhibited excellent product qualities, physiochemical properties as well as high physiological functions : Number consistence.

查看原文本刊更多论文

枸杞汤制备的香橼醋对癌细胞生长的抑制作用及抗氧化活性

以鱼腥青为原料制备鱼腥青醋，并对鱼腥青的抗癌活性、抗氧化活性、理化性质和感官评价等进行了功能表征。4种发酵菌中，含巴氏醋酸杆菌KCCM 12654的醋乙酸含量为4.52%，氨基酸含量为95.5 mg/100 mL，多酚类物质含量为1.57 ug/mL，类黄酮含量为0.27 mg/mL。DPPH为34.4 uL/mL, ABTS为15.38 uL/mL，还原力为0.3 uL/mL。对癌细胞(Molt-4和AGS细胞株)活力的抑制作用，在50~60倍的稀释浓度下，细胞活力被抑制20~40%。感官评价结果显示，添加巴氏巴氏杆菌KCCM 12654的Yujacheong醋在风味和颜色领域得分最高。结果表明，以巴氏酵母KCCM 12654发酵的玉加汤醋具有优良的产品品质、理化特性和较高的生理功能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Agricultural Science and Technology AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

1.90

自引率

8.30%

发文量

审稿时长

4.5 months

期刊介绍： Journal of Agricultural Science and Technology is one of the TMU Press journals that is published by the responsibility of its Editor-in-Chief and Editorial Board in the determined scopes. Journal of Agricultural Science and Technology (JAST) is an international research journal published bimonthly for the purpose of advancing the scientific studies. The subjects covered by JAST include all aspects of agriculture and natural resources (see Areas Covered). The journal will consider submissions from all over the world, on research works not being published or submitted for publication towards publication as full paper, review article and research note. The Papers are published in English with an extra abstract in Persian.