KR101915726B1 - Food additive composition having anticancer activity, kimchi seasoning composition and anti-cancerous kimchi including it - Google Patents

Abstract

The present invention relates to a food additive composition, a kimchi seasoning composition, and an anti-cancer functional kimchi having an anticancer activity by containing an extract such as graviola, caissifundum, noni and licorice as an active ingredient.
The food additive composition, the kimchi seasoning composition, and the anti-cancer functional kimchi according to the present invention are improved in storage stability and flavor by containing an extract such as graviola, caissifice, noni and licorice as an active ingredient, And is useful for cancer patients or cancer patients who want to prevent cancer.

Description

[0001] The present invention relates to a food additive composition having anticancer activity, a kimchi seasoning composition and an anti-cancer functional kimchi,

The present invention relates to a food additive composition, a kimchi seasoning composition, and an anti-cancer functional kimchi having an anticancer activity by containing an extract such as graviola, caissifundum, noni and licorice as an active ingredient.

In Korea, the consumption patterns of kimchi are gradually changed from consumption of kimchi manufactured by each family to consumption of kimchi purchased by purchasing Kimchi, along with changes in social and cultural lifestyle due to the increase of national income . As a result, Kimchi has secured a solid domestic market, and its unique flavor and excellent anticancer effects have been recognized in the international community and are gradually taking its place in the international market.

This kind of kimchi is a comprehensive fermented food of Korea which is made by mixing fresh vegetable raw materials such as cabbage, radish, and various kinds of fermented fishes and spices. Various kinds of low-molecular substances are produced by various lactic acid microorganisms native to vegetables, It contains a large amount of nutrients and has a distinctive flavor and aroma. Kimchi varieties vary greatly depending on the ingredients and the method of preparation. About 180 varieties of kimchi are usually added to produce kimchi, such as red pepper powder, garlic, ginger, and leek. These factors affect the growth of microorganisms involved in kimchi fermentation .

In recent years, various researches have been conducted to prevent rancidity and prolong storage period in transportation and distribution process of kimchi. Considering the tendency of consumers who are sensitive to the harmfulness of artificial food preservatives, A method for delaying rancidity is required.

On the other hand, the cancer mortality rate in Koreans is the number one cause of death. In order to prevent cancer, it is necessary to improve eating habits and balance the intake of the food group, which is known to be effective for cancer prevention, It is known as a basic rule that it should be managed. It has also been reported that anticancer activity against kimchi extracts inhibits colon cancer, colorectal cancer, stomach cancer, liver cancer, and inhibits tumor growth.

The present inventors intend to develop a functional kimchi which is more advantageous for prevention and treatment of cancer by further enhancing the anticancer effect of kimchi which is consumed daily by Koreans. The inclusion of an extract of a natural substance not only improves storage stability and flavor, The composition of the food additive, the kimchi seasoning composition and the kimchi.

KR 10-1697478 B KR 10-1346161 B

The first problem to be solved by the present invention is to provide a food additive composition having an anticancer effect against colorectal cancer, lymphatic cancer and lung cancer by improving the shelf life and flavor by containing an extract of graviola, cauliflower, noni and licorice as an active ingredient .

The second and third objects to be solved by the present invention are to provide a kimchi seasoning composition and an anti-cancer functional kimchi comprising the extract as an active ingredient.

A fourth object to be solved by the present invention is to provide a method for producing an anti-cancer functional Kimchi comprising the above extract.

In order to achieve the above object, the present invention provides a food additive composition having an anticancer activity by containing an extract of a mixture of graviola, caissifundum, noni and licorice as an active ingredient.

According to an embodiment of the present invention, the graviola, the sea bass, the noni and the licorice may be mixed in a weight ratio of 25:50:15 to 40:25 to 50:5:20.

According to one embodiment of the present invention, the extract may be water, a lower alcohol having 1 to 4 carbon atoms, or an extract extracted with a mixed solvent thereof.

According to one embodiment of the present invention, the composition may have anticancer activity against at least one cancer selected from colon cancer, lung cancer and lymphoma.

The present invention also provides a kimchi seasoning composition having anticancer activity by containing an extract of a mixture of graviola, caissifundum, noni and licorice as an active ingredient.

According to one embodiment of the present invention, the extract may be mixed in an amount of 1 to 25 parts by weight based on 100 parts by weight of the kimchi seasoning composition.

The present invention also provides an anticancer-functioning kimchi comprising an extract of a mixture of graviola, garniose, noni and licorice as an active ingredient.

The present invention also provides a method for preparing a mixture comprising: (1) preparing an extract of a mixture comprising graviola, garlic, noni and licorice; (2) preparing a mixture of an extract of the mixture and a kimchi sauce; (3) mixing the mixture with pickled Chinese cabbage; And (4) storing and aging the mixed Chinese cabbage. The present invention also provides a method for producing an anti-cancer functional kimchi.

The food additive composition, the kimchi seasoning composition, and the anti-cancer functional kimchi of the present invention are improved in storage stability and flavor by containing an extract such as graviola, caissifice, noni and licorice as an active ingredient, and anticancer effect against colorectal cancer, lymphatic cancer, And can be usefully used for cancer patients or cancer patients.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a process for preparing an extract of a mixture of graviola, caissifice, noni and licorice according to an embodiment of the present invention.
FIG. 2 is a graph showing cell viability by concentration after 24 hours of culture in each of the Examples and Comparative Examples in the cytotoxicity test. FIG.
FIG. 3 is a graph showing the anticancer activity against kimchi colon cancer cell line (colon26-M3.1) prepared in Examples and Comparative Examples.
FIG. 4 is a graph showing the anticancer activity of kimchi prepared in Examples and Comparative Examples against the lymphocyte cell line (Yac-1).
FIG. 5 is a graph showing the anticancer activity against the lung cancer cell line (B16BL6) of Kimchi prepared in Examples and Comparative Examples.

Hereinafter, the present invention will be described in detail.

According to one aspect of the present invention, there is provided a food additive composition having an anticancer activity by containing an extract of a mixture of graviola, cauliflower, noni and licorice as an active ingredient.

When the food additive composition of the present invention is added to a food such as kimchi as an effective ingredient by containing an extract of a mixture including graviola, caustic potato, noni and licorice as an effective ingredient, the flavor of the food additive composition is enhanced and the storage stability is improved, And exhibits an excellent tumor suppressing effect against cancer cells such as cancer, lymphatic cancer or lung cancer.

There is no particular limitation on the kind of the food. Examples of foods to which the additive composition can be added include dairy products including kimchi, drink, meat, sausage, bread, biscuits, rice cakes, candies, snacks, pizza, ramen noodles, other noodles, gums, ice cream, , Beverages, alcoholic beverages, and vitamin complexes, all of which include health functional foods in a conventional sense. An example of the most preferable food to which the additive composition of the present invention can be added is kimchi.

The food additive composition of the present invention can be added directly to food or used together with other food or food ingredients, and can be suitably used according to conventional methods. The amount of the active ingredient to be mixed can be suitably determined according to its use purpose (for prevention or improvement). Generally, the amount of the additive composition in the food may be from 0.1 to 20% by weight of the total food weight. However, in the case of long-term intake for the purpose of prevention or treatment of cancer, the amount may be less than the above range, and there is no problem in terms of safety. Therefore, the active ingredient may be used in an amount in the above range.

Graviola, which is a main raw material of the present invention, is a broad-leaved species belonging to the grape family and is mainly distributed in the tropics. It grows in Southeast Asia, South America, Brazil and the like of India, Philippines, and Vietnam. The graviola used in the present invention is preferably a leaf, and the graviola leaf can be used as it is or dried. Preferably, naturally dried graviola leaves are used.

Phytochemical, an antioxidant in graviola, is said to be capable of destroying cancer cells by killing nearly 10,000 times more cancer cells than existing anticancer drugs.

It is preferable that the graviolas are contained in an amount of 25 to 50 parts by weight based on 100 parts by weight of the mixture. When the content of graviol is less than 25 parts by weight, the effect of enhancing the flavor such as the flavor of the food, the crisp texture retention effect and the enhancing effect of the anticancer activity are insignificant. When the content is more than 50 parts by weight, The flavor of the food may be deteriorated.

In addition, it is a deciduous shrub plant which grows in mountainous regions of the country and is distributed in Korea, China, and the like. Acanthopanax senticosus is also known as acanthopanax, and it is known that it is highly effective in the treatment of back pain, numbness, numbness and numbness. Roots, stems, leaves, fruits, and flowers.

The viscose is preferably contained in an amount of 15 to 40 parts by weight based on 100 parts by weight of the mixture. When the content is less than 15 parts by weight, the effect of enhancing the anticancer activity is insignificant. When the content exceeds 40 parts by weight, there is a risk of toxicity due to hepatocellular toxicity, and there is a fear that a unique thick taste and flavor are inhibited.

Noni is also used as oriental medicinal herb in oriental medicine. Southeast Asia and the South Pacific, especially Tongan is the main fruit. That is, it is preferable that noni fruit be used.

The noni is preferably contained in an amount of 25 to 50 parts by weight based on 100 parts by weight of the mixture. When the content of noni is less than 25 parts by weight, the effect of improving the shelf-life and the anticancer activity of food are insignificant. When the content of noni is more than 50 parts by weight, there is a concern that the flavor is deteriorated.

Licorice (Glycyrrhiza uralensis Fisch) is a medicinal plant distributed in northeastern China, Siberia, and Mongolia, and its roots become sweet and used as sweeteners and herb medicines. That is, it is preferable to use the root portion of licorice root.

The licorice is preferably included in an amount of 5 to 20 parts by weight based on 100 parts by weight of the mixture. When the content of licorice is less than 5 parts by weight, the effect of improving the flavor such as sweetness of licorice is insignificant. When the content exceeds 20 parts by weight, sweetness unique to licorice has a bad influence on flavor, It is not economical because there is no proportional anticancer effect.

That is, it is preferable that the above-mentioned graviola, garlic, noni and licorice are mixed at a weight ratio of 25:50:15 to 40:25 to 50:5:20.

The extract of the mixture mixed at the above ratio makes it possible to provide a food having a high flavor and shelf-improving effect and a relatively high anticancer function.

In addition, the mixture of graviola, cauliflower, noni and licorice may further include at least one plant selected from the group consisting of chicory and sardine oil having an anticancer effect for enhancing the anticancer effect. The mixture may contain 1 to 5 parts by weight of at least one plant selected from the group consisting of chicory and sardine, based on 100 parts by weight of the mixture. When a content of the above range of chicory and / or sardine is included, it is possible to provide a food having an enhanced anti-cancer effect.

In the present invention, the above-mentioned mixture of graviola, cauliflower, noni and licorice is preferably extracted with any one solvent selected from the group consisting of water, a lower alcohol having 1 to 4 carbon atoms and a mixture thereof, It is preferable to use it in the form of an extract in terms of anticancer efficacy and flavor enhancement. In the case of the food additive composition according to the present invention, the mixture is more preferably contained in the form of a hot-water extract.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a process for producing a hot-water extract of a mixture of graviola, caustic potato, noni and licorice according to an embodiment of the present invention.

As shown in FIG. 1, the hot-water extract may be prepared by adding 5 to 25 times (weight) water to the mixture and heating and extracting at 90 to 120 ° C for 1 to 4 hours. More preferably, the mixture is heated and extracted at 95 to 100 DEG C for 2 to 3 hours after 10 to 20 times of water is added.

Alternatively, 1 to 30 parts by weight of ethanol or methanol may be mixed in an amount of 20 to 80% by volume with respect to 1 part by weight of the mixture, followed by stirring at 20 to 60 ° C for 2 to 24 hours. Here, the solvent may more preferably be 50 to 70% by volume of ethanol or methanol.

The stirring may be carried out at 20 to 60 ° C for 2 to 24 hours. When the stirring temperature is lower than the above range, the extraction yield of the substance useful for anticancer activity is lowered, but the equipment for lowering the temperature is required. When the temperature exceeds the above range, a substance useful for anticancer activity may be destroyed, or a substance which does not participate in anticancer activity may be extracted together with a high content to thereby produce an extract whose function is deteriorated. I do not.

According to the present invention, it is also possible to further perform a pretreatment step of irradiating ultrasonic waves or microwaves before the stirring, and irradiating ultrasonic waves and microwaves in combination. When the extract is irradiated with ultrasonic waves and / or microwaves, an extract having improved anticancer activity is obtained.

The ultrasonic irradiation may be performed at 15 to 25 kHz and 500 to 800 watt for 2 to 30 minutes, and the microwave irradiation may be performed at 2000 to 3000 MHz and 50 to 400 watt for 5 to 60 seconds.

If the irradiation energy and irradiation time of ultrasonic waves or microwaves are less than the above range, the effect by irradiation is insignificant. If the irradiation energy exceeds the above range, an extract which is not effective for anticancer activity and the like can be obtained.

In addition, the above-mentioned extract may be used as a powder obtained through an additional process such as vacuum distillation, freeze-drying, or spray-drying.

The food additive composition of the present invention may have an anticancer activity against at least one cancer selected from colon cancer, lung cancer and lymphatic cancer by including an extract of a mixture of graviola, caissifundum, noni and licorice as an active ingredient.

The present invention also provides a kimchi seasoning composition having anticancer activity by containing an extract of a mixture of graviola, caissifundum, noni and licorice as an active ingredient.

The present invention also provides an anti-cancer functional kimchi comprising the above extract as an active ingredient.

The present invention also provides a method for preparing a mixture comprising: (1) preparing an extract of a mixture comprising graviola, garlic, noni and licorice; (2) preparing a mixture of an extract of the mixture and a kimchi sauce; (3) mixing the mixture with pickled Chinese cabbage; And (4) storing and aging the mixed Chinese cabbage. The present invention also provides a method for producing an anti-cancer functional kimchi.

(One) Graviola , Extracts of the mixture comprising garlic, noni and licorice

First, an extract of a mixture containing graviola, garniose, noni and licorice is prepared. The method for producing the extract according to the embodiment of the present invention has been described above.

(2) Graviola , A mixture of an extract of a mixture of garlic, noni and licorice and a kimchi sauce

First, Kimchi sauce is prepared. The kimchi sauce used in the present invention can be used without limitation as long as it is an ordinary kimchi seasoning. The reason for not limiting the composition of kimchi sauce is that the characteristics of kimchi sauce vary according to local climate. Specific examples of the kimchi seasonings used in the present invention include those prepared by mixing rice hull, red pepper powder, garlic, ginger, onion, green onion, anchovy fish sauce, shrimp, sugar, salt and MSG. More specifically, the kimchi sauce according to the present invention contains 33% by weight of unripe rice, 15% by weight of red pepper powder, 15% by weight of garlic, 2.5% by weight of ginger, 6% by weight of onion, 7% %, Shrimp 6 wt.%, MSG 1 wt.%, Sugar 2.5 wt.% And salt 5 wt.%.

Next, the prepared kimchi sauce is mixed with the prepared mixture of prepared graviola, cauliflower, noni and licorice. At this time, the extract of the mixture is preferably mixed with 1 to 25 parts by weight based on 100 parts by weight of the kimchi seasoning. More preferably 10 to 20 parts by weight. When the amount of the extract of the mixture is less than 1 part by weight, the effect of improving the shelf-life and anticancer function of the kimchi is insignificant. When the amount of the extract is more than 25 parts by weight, the color of the kimchi becomes turbid and the bitter taste of the kimchi becomes stronger Which is undesirable.

(3) mixing the mixture with pickled Chinese cabbage

First, the Chinese cabbage is selected, cleaned, and then trimmed. Chinese cabbage contains 85-95% moisture and is low in calories. It is preferable not to remove too much of the green leaf containing vitamin A because it contains little nutrients in the middle of the intake. At this time, the trimmed Chinese cabbage may be cut to an appropriate size. It is preferable that the trimmed Chinese cabbage is cut into 9-13% (w / v) brine for about 6-15 hours. Clean the cabbage thoroughly with clear water and drain.

Then, a kimchi is prepared by evenly mixing a mixture of the above-mentioned pickled Chinese cabbage, an extract of a mixture including graviola, cauliflower, noni and licorice, and a kimchi seasoning. In the case of immersing aeration kimchi, it is preferable to put the above mixture into a layer of Chinese cabbage so that the sauce is uniformly permeated to the Chinese cabbage.

At this time, the weight ratio of the mixture to be mixed with the pickled Chinese cabbage is preferably 2: 0.5 to 1.5, more preferably 2: 1 because it improves the flavor and functionality of the kimchi. Accordingly, it is preferable that the content of the mixture of graviola, cauliflower, noni and licorice in the prepared kimchi is 1 to 5 parts by weight relative to 100 parts by weight of pickled Chinese cabbage.

(4) Step of storing and aging the Chinese cabbage kimchi

It is preferable that the prepared kimchi is fermented at 10 to 15 ° C for 12 to 48 hours and then fermented at 0 to 5 ° C at a low temperature and excellent in sensory quality. In order to enable long-term distribution, It is preferable to store it at low temperature of 1 ~ 1 ℃ and distribute it.

The kimchi which is fermented in the early stage is packaged and then stored in a different manner according to the distribution method, thereby facilitating distribution.

The kimchi prepared by the above method contains an extract of graviola, sea bass gasser, noni and licorice, so that the flavor such as unique flavor and richness is enhanced while the ripening progresses compared with the kimchi prepared by the conventional method, And exhibits an anticancer activity added to colon cancer, lymphoma, lung cancer and the like.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Example

Example  One

(1) To 1 kg of a mixture of 450 g of graviola, 250 g of garlic, 250 g of noni, and 50 g of licorice, 20 L of water was added and heated at 100 DEG C for 2 hours. After cooling to room temperature, the filtrate was filtered under reduced pressure using a filter paper (advantec No. 2), and the filtrate was concentrated using a rotary vacuum concentrator (HS-2005S, HANSHIN, Korea) to obtain a hot water extract of 8.5 ± 0.5 Bricks .

(2) A mixture of 34% by weight of radish, 15% by weight of red pepper powder, 15% by weight of garlic, 2.5% by weight of ginger, 6% by weight of onion, 7% by weight of green onion, 6% 2.5 wt% and 5 wt% of salt were mixed to prepare a kimchi sauce.

Then, 20 parts by weight of the hot water extract obtained in the step (1) was mixed with 100 parts by weight of the sauce prepared in the step (2).

(3) Kimchi was prepared by mixing 78.5% by weight of pickled cabbage and 21.5% by weight of the mixture obtained in the above step (2).

(4) The prepared kimchi was first aged at 15 캜 for 24 hours and aged at 5 캜.

Example  2

20 parts by weight of a mixture of graviola, cauliflower, noni and licorice (mixing ratio = 45: 25: 25: 5) was added based on 100 parts by weight of 70% ethanol, followed by extraction at 70 ° C for 4 hours. After cooling to room temperature, The filtrate was filtered through a rotary evaporator (Advacec, No. 2) and concentrated using a rotary vacuum concentrator (HS-2005S, HANSHIN, Korea) to prepare an ethanol extract of 7.0 ± 0.5 Bricks (˚Bx).

The kimchi was prepared in the same manner as in Example 1, except that the ethanol extract was mixed with the kimchi seasoning.

Comparative Example

Comparative Example  One

A kimchi was prepared in the same manner as in Example 1, except that the hot water extract of graviola, cauliflower, noni and licorice was not mixed into the kimchi sauce.

Comparative Example  2

A kimchi was prepared in the same manner as in Example 1, except that a hot-water extract of a mixture of Ganoderma lucidum, Ganoderma lucidum, Chicory and Licorice was prepared in the place of the mixture of Graviola, Ganoderma lucidum, Noni and Licorice.

Comparative Example  3

In step (2), a kimchi was prepared in the same manner as in Example 1, except that the hot-water extract of graviola, cauliflower, noni and licorice was mixed in an amount of 0.5 part by weight relative to 100 parts by weight of the kimchi sauce.

Comparative Example  4

In step (2), a kimchi was prepared in the same manner as in Example 1, except that the hydrothermal extracts of graviola, cauliflower, noni and licorice were mixed in an amount of 30 parts by weight relative to 100 parts by weight of the kimchi sauce.

Comparative Example  5

A kimchi was prepared in the same manner as in Example 1, except that 1 kg of graviola was used instead of 1 kg of a mixture of graviola, cauliflower, noni and licorice in step (1).

Comparative Example  6

In step (1), a kimchi was prepared in the same manner as in Example 1, except that 1 kg of a mixture of graviola, cauliflower, noni and licorice was used instead of 1 kg of cauliflower.

Comparative Example  7

A kimchi was prepared in the same manner as in Example 1, except that 1 kg of noni was used instead of 1 kg of a mixture of graviola, caustic potato, noni and licorice in step (1).

Comparative Example 8

A kimchi was prepared in the same manner as in Example 1 except that 1 kg of licorice was used instead of 1 kg of a mixture of graviola, cauliflower, noni and licorice in step (1).

Test Example

Test Example  1. pH measurement

The kimchi prepared in Examples and Comparative Examples were stored at 4 ° C for 58 days, respectively, and the acidity was then measured to evaluate the storage stability of each kimchi.

First, 150 g of each kimchi was poured into a grinder (Korea, Japan) in an aseptic environment, and the above-ground poured kimchi was sterilized with a two-layered gauze sterilized in a funnel to obtain a kimchi filtrate. Then, the obtained kimchi filtrate was dispensed into each 50 ml beaker in an amount of 10 ml each.

The beaker was immediately placed on a stirrer (JungSu Sci., ESU-3000) and titrated with burette to 0.1 N NaOH solution while stirring. The pH was 8.3 at the end point and the acidity (see Equation 1 below) was measured. All experiments were repeated three times.

[Equation 1]

Lactic acid acidity (%) = (consumption amount of NaOH used in titration × 0.1N NaOH factor × 0.009 × 100) / (amount of sample (g))

As described above, the kimchi prepared in the examples and the comparative examples were stored at 5 캜 for 40 days, respectively, and the acidity of each kimchi was measured. The results are shown in Tables 1 and 2 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Acidity (%) 2.21 ± 0.02 2.19 ± 0.05 2.31 ± 0.12 2.25 ± 0.09 2.29 ± 0.06 2.22 ± 0.02

Example 5 Example 6 Comparative Example 7 Comparative Example 8 Acidity (%) 2.28 + 0.04 2.29 ± 0.11 2.30 ± 0.05 2.32 ± 0.01

As shown in Tables 1 and 2, the acidity of the kimchi (Example 1 and Example 2) to which the extracts of graviola, cauliflower, noni and licorice were added was low and the storage stability was improved.

Test Example  2. pH  Measure

The kimchi prepared in the Examples and Comparative Examples were stored at 5 ° C for 40 days, respectively, and the pH was measured to evaluate the storage stability of each kimchi.

First, each 150 g of each kimchi was poured into a grinder (Korea, Japan) in an aseptic environment, and the pulverized kimchi was gauzed on a funnel in a double gauze, and the filtrate was measured with a pH meter (PHM 210, Radiometer, France). The results of measuring the pH of each kimchi are shown in Tables 3 and 4 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 pH 4.19 + 0.03 4.18 ± 0.01 4.08 ± 0.01 4.13 ± 0.01 4.09 ± 0.02 4.22 ± 0.05

Example 5 Example 6 Comparative Example 7 Comparative Example 8 pH 4.10 + 0.03 4.09 ± 0.02 4.11 + 0.04 4.09 ± 0.01

As shown in Tables 3 and 4, it was found that the kimchi (Examples 1 and 2) to which the extract of graviola, caissifice, noni and licorice were added had higher pH than the kimchi of the comparative example and was excellent in storage stability .

Test Example 3. Hardness Measurement

The kimchi prepared in the examples and the comparative examples were stored at 4 ° C for 58 days, respectively, and hardness was measured to evaluate the storage stability of each kimchi.

From the outer leaves of kimchi, 3 cm upper part from the bottom of the third leaf and 1/2 part of the length of the cabbage were cut into 3 cm × 3 cm and used as a sample.

The hardness of the texture was measured using a TA-XT plus texture analyzer (Stable Micro Systems Ltd., UK). The probe was a stainless steel rod (diameter 50 mm) , pre-test speed 2.0 mm / sec, test speed 1.0 mm / sec). All samples were measured in triplicate.

As a result of measuring the hardness of the kimchi using the texture analyzer, the hardness of the kimchi (Examples 1 and 2) containing the extracts of graviola, caissifice, noni and licorice was higher than that of the comparative example. The results of measuring the hardness of each of the kimchi are shown in Tables 5 and 6 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Hardness (g) 174 ± 5.4 168 ± 7.5 129 ± 4.2 182 ± 7.5 161 ± 6.4 205 ± 7.2

Example 5 Example 6 Comparative Example 7 Comparative Example 8 Hardness (g) 154 ± 4.5 162 ± 2.8 142 ± 5.7 159 ± 8.2

Test Example 4. Sensory Test

The kimchi prepared in the Examples and Comparative Examples were stored at 4 ° C for 58 days, respectively, and then subjected to sensory evaluation to evaluate the sensory characteristics of each kimchi.

The sensory test was conducted by collecting the edible part of the kimchi (the part of the stem rather than the end of the leaf) so as to feel the texture. For the objective evaluation, all of the kimchi in the same area was sampled in the same amount and shape. The size of kimchi was constantly sampled to maintain the size of 1 ㎝ × 1 ㎝. In addition to the edible parts of the above-mentioned kimchi, soup of rice grains and kimchi were also weighed in the same amount regardless of the kinds of kimchi.

The sensory test was carried out by selecting 20 research students and food nutrition students participating in the task. Scores were scored using a five - point scaling method. The smell, color and taste were examined and the preferences of the properties were examined. The sensory evaluation results of each kimchi are shown in Table 7 below.

color Crunchy Sour taste zest Overall likelihood Example 1 3.82 ± 0.64 4.03 + - 0.72 3.95 ± 0.29 4.02 + 0.49 3.94 + - 0.57 Example 2 3.69 ± 0.72 3.80 0.41 3.71 ± 0.13 3.77 ± 0.18 3.79 ± 0.73 Comparative Example 1 3.01 + - 0.68 2.48 ± 0.58 2.84 0.49 3.51 + - 0.24 2.86 ± 0.81 Comparative Example 2 3.12 ± 0.27 3.75 ± 0.87 2.79 ± 0.77 3.20 ± 0.64 3.40 ± 0.27 Comparative Example 3 3.03 + - 0.42 2.62 ± 0.94 2.89 ± 0.63 3.53 + - 0.57 3.01 ± 0.64 Comparative Example 4 3.32 ± 0.51 3.57 ± 0.65 3.43 + - 0.52 3.12 ± 0.94 3.32 ± 0.61 Comparative Example 5 3.16 ± 0.14 3.45 ± 0.14 3.31 ± 0.17 3.33 ± 0.12 3.37 + - 0.54 Comparative Example 6 3.03 ± 0.37 3.20 ± 0.08 3.17 ± 0.11 3.02 ± 0.09 3.25 + 0.24 Comparative Example 7 3.15 ± 0.11 3.26 ± 0.06 3.51 + - 0.14 3.39 + 0.04 3.42 0.32 Comparative Example 8 3.19 ± 0.64 3.39 ± 0.63 3.42 ± 0.21 3.59 + 0.14 3.53 + - 0.10

As shown in Table 7 above, the kimchi (Examples 1 and 2) to which the extract of graviola, caissifundum, noni and licorice were added had improved flavor such as crispness and richness compared with the kimchi of the comparative example, Respectively.

Test Example 5. Measurement of Cancer Cell Proliferation Inhibitory Activity

The toxic effects of fermentation on HeLa [Chang liver] toxicity test for normal hepatocytes, cancer cell lines [colon26-M3.1 (colon cancer), Yac-1 (lymphoma), B16BL6 (lung cancer)] were measured by MTT assay Respectively. DMEM was used for all cell lines, and DMEM contained 10% FBS (fetal bovine serum) and 1% 100 units / mL penicillin streptomycin. The cells were transplanted into a T-75 flask and incubated at 37 ° C in a 5% Lt; / RTI > The cultured cancer cells were completely separated from the bottom of the T-flask by adding trypsin / EDTA (1 mM) solution and redissolved in RPMI medium. The concentration of the cell solution was adjusted so that the number of cells was 1.5 × 10 4 / mL (Colon 26-M3.1) and 2 × 10 4 / mL (B16BL6) was 5 × 10 4 / mL (Yac-1) , And used for MTT assay. Cisplatin (0.5 mg / mL) was used as a positive control.

Test Example  5.1. HeLa  Toxicity test for normal hepatocytes

150 g of each of the kimchi prepared in the Examples and Comparative Examples was taken and ground in a grinder (Korea, Japan) in an aseptic environment, and 10 times of methanol was added thereto for extraction for 2 hours each. The extracts were separated by centrifugation (Korean, domestic, 7,000 rpm, 20 minutes, 4 ℃) and lyophilized (fresh biomass, domestic). The extracts were separated by two layers of gauze Methanol extract was obtained and reconstituted at a concentration of 1,000 ㎍ / mL and used in the experiment.

HeLa [Chang] liver cells were plated in 96 well plates at a density of 1 × 10 4 cells / well. Three concentrations (10 μg / mL, 100 μg / mL, and 1000 μg / mL) were set per sample of the example or comparative example, and three wells were prepared for each concentration. When a cell (1 x 104 cells / well) was dispensed, a certain culture medium was dispensed in consideration of the final dilution concentration of the sample.

The cells were cultured in a 5% CO 2 incubator at 37 ° C for 24 hours. Negative controls were treated with DMSO and incubated under the same conditions as the above samples.

FIG. 2 is a graph showing cell viability by concentration after 24 hours of culture in each of the Examples and Comparative Examples in the cytotoxicity test. FIG. As shown in Fig. 2, it was confirmed that almost no cytotoxicity was observed at 1,000 占 퐂 / mL of the samples.

Test Example  5.2. Measurement of antitumor activity

150 g of each of the kimchi prepared in the Examples and Comparative Examples was taken and ground in a grinder (Korea, Japan) in an aseptic environment, and 10 times of methanol was added thereto for extraction for 2 hours each. The extracts were separated by centrifugation (Korean, domestic, 7,000 rpm, 20 minutes, 4 ℃) and lyophilized (fresh biomass, domestic). The extracts were separated by two layers of gauze Methanol extract was obtained and reconstituted at a concentration of 1,000 ㎍ / mL and used in the experiment.

FIG. 3 is a graph showing the anticancer activity against kimchi colon cancer cell line (colon26-M3.1) prepared in Examples and Comparative Examples.

FIG. 4 is a graph showing the anticancer activity of kimchi prepared in Examples and Comparative Examples against the lymphocyte cell line (Yac-1).

FIG. 5 is a graph showing the anticancer activity against the lung cancer cell line (B16BL6) of Kimchi prepared in Examples and Comparative Examples.

As shown in FIG. 3 to FIG. 5, the kimchi of the examples according to the present invention showed significant inhibitory activity against colon cancer, lymphoma, and lung cancer cells. Accordingly, it is considered that when cancer patients take the medicines and eat kimchi according to the present invention at meal time, the cancerous cancer improving effect can be obtained.

Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the true spirit of the invention.

Claims (7)

Lung cancer, and lymphoma, which comprises an extract of a mixture obtained by mixing a mixture of a mixture of a mixture of a carrageenan, a graviola, a carassius, a noni and a licorice in a weight ratio of 25: 50 to 15: 40: 25 to 50: 5 to 20 The present invention relates to a kimchi seasoning composition having anticancer activity against cancer and improving the storage stability and flavor of kimchi.
delete delete delete The method according to claim 1,
Wherein the extract is mixed with 1 to 25 parts by weight based on 100 parts by weight of the kimchi seasoning.
The present invention relates to a pharmaceutical composition for the treatment of colon cancer, lung cancer and lymphoma, which comprises an extract of a mixture of graviola, cauliflower, noni and licorice in a weight ratio of 25 to 50:15 to 40:25 to 50: 5 to 20. Anticancer Functional Kimchi with Anticancer Activity and Improved Storage and Flavor of Cancer
(1) preparing an extract of a mixture of graviola, cauliflower, noni and licorice in a weight ratio of 25 to 50:15 to 40:25 to 50: 5 to 20;
(2) preparing a mixture of the extract and the kimchi sauce;
(3) mixing the mixture with pickled Chinese cabbage; And
(4) a step of storing and aging the mixed Chinese cabbage, and a method of producing an anti-cancer functional kimchi having anticancer activity against at least one cancer selected from colon cancer, lung cancer and lymphoma, .

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