KR100920972B1 - Method to enhance the content of free amino acid, anti-oxidant activity and anti-tumor activity in traditional sauce using deepsea water by adding sea tangle powder - Google Patents

Abstract

The present invention is a method of increasing the content of free amino acids in the marine life using deep sea water using kelp powder, a method of enhancing the antioxidant activity, and a method of enhancing the anticancer activity compared to the deep sea water without added kelp It enhances the content of free amino acids, enhances antioxidant activity and anticancer activity, as well as improves taste.

Kelp, deep sea water, red pepper paste, miso, soy sauce

Description

Method of Enhancing Free Amino Acid Content, Enhancing Antioxidant Activity, and Enhancing Anticancer Activity in Seaweed Using Deep Sea Water Using Sea Tangle Powder (Method to enhance the content of free amino acid, anti-oxidant activity and anti -tumor activity in traditional sauce using deepsea water by adding sea tangle powder}

The present invention relates to a method for enhancing the content of free amino acids in enteric fish using deep sea water using kelp powder, a method for enhancing antioxidant activity, and a method for enhancing anticancer activity.

Deep ocean water means seawater resources originating from Greenland that are more than 200 meters deep without solar light, and cycle through the Atlantic, Indian and Pacific Oceans in 2000 cycles.

Deep sea water is almost constant at low temperatures throughout the year, and bacteria are not detected in 10 types of bacteria, including general bacteria and pathogenic E. coli, and the total number of live bacteria is very clean, ranging from one tenth to one hundredth of surface water.

Deep sea water contains about 5 to 10 times more inorganic nutrients than surface water, and elements such as zinc and copper, which may be harmful to human health, contain very small amounts but more than 70 kinds of minerals are present. Is good. In addition, since a large amount of divalent-3 valent iron is present in the repetition of the oxidation-reduction reaction, the magnetization treatment improves the processing efficiency, thereby making it possible to produce high quality active minerals.

Meanwhile, Jangjang refers to red pepper paste, soybean paste and soy sauce, and is a representative fermented food in Korea and an important seasoning that is indispensable to traditional Korean food.

The origin of the jang is not clear, but historical records indicate that something similar to the jang was recorded about 1200 years before the early Silla period. But since then, there is no record of how to make Jangjang until the beginning of Joseon.

It is known that Jangjang has antioxidant and anticancer functions, and many studies have been attempted to increase the effects.

On the other hand, many kinds of deep sea foods have been developed, but the development of technologies that can further promote changes in physical properties and functionalities of the sea foods by adding various subsidiary materials to the deep sea waters.

Accordingly, an object of the present invention is to provide a method capable of improving the taste of enteric soybeans by adding amino acids derived from natural products to enhance amino acids of enteric soybeans prepared using deep water.

In addition, an object of the present invention is to provide a method capable of enhancing the antioxidant activity of enteric foods prepared using deep water by adding a subsidiary material derived from natural products.

In addition, an object of the present invention is to provide a method for further enhancing the anticancer activity of enteric liquor prepared using deep water by adding a substance derived from natural products.

In order to achieve the above object, the present invention is to increase the content of the free amino acid in the marine deep seawater enteric, characterized in that the seaweed prepared by using the salt obtained from the deep seawater instead of ordinary salt, additionally the kelp powder as a subsidiary material A method, a method of enhancing antioxidant activity, and a method of enhancing cancer cell inhibitory activity are provided.

Kelp is 2 ~ 3 years old brown algae, usually 2 ~ 4m long, about 20 ~ 30㎝ wide, thick leafy, slippery, slightly crunchy.

Kelp contains a large amount of vitamins such as B ₁ , B ₂ , C, and niacin, and inorganic, fibrous, and viscous polysaccharides such as calcium, phosphorus, iron, magnesium, and iodine.

Polysaccharides contained in kelp are 20 ~ 30% in the form of alginic acid.Alginic acid lowers cholesterol, releases heavy metals and acts as a form of fatty acid. Fucoidan, a polysaccharide, and laminaran, a neutral polysaccharide, laminaran) has various physiological functions such as anticoagulant, anticancer and anti AIDS.

 The present invention has been demonstrated through Examples 1 to 4 that the content of free amino acids can be increased, antioxidant properties can be enhanced, and anticancer activity can be enhanced by adding kelp powder to enteric seawater containing deep sea water.

As described above, the deep sea water-using enteric seaweed prepared by adding the kelp of the present invention exhibits an enhanced effect of free amino acid content, antioxidant activity, and anticancer activity, compared to the deep sea water-using seaweed without tangle.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical spirit.

< Production Example  1> Preparation of kelp added deep water enteric and kelp-free deep water enteric (control) samples

Doenjang, red pepper paste, and soy sauce used in the Examples were prepared according to a conventional manufacturing method, and the control of each type of soy sauce differs in the components and the components are as follows.

Kelp-added deep-water miso was prepared by adding koji, deep-water salt, kelp powder, and boiled soybean, and no kelp-free deep-water miso, without adding kelp powder, koji, deep-water salt, and boiled soybean.

Kelp-added deep-water kochujang was prepared by adding kelp powder and deep-water salt, and no kelp-free deep-water kochujang without adding kelp powder.

Deep water soy sauce was prepared with a ratio of 1: 6 of brine to which koji and deep water salt were added. Kelp-added deep-water soy sauce was prepared by adding kelp powder and deep-water salt and kelp-free deep-water soy sauce without adding kelp powder.

Then, methanol extracts were obtained from the kelp-added deep water enteric and the kelp-free deep water enteric materials prepared above for use as samples in the following examples. First, the prepared doenjang and red pepper paste were lyophilized, and the sample was ground to add 20 (w / v) methanol. This was stirred for 12 hours, repeated three times, and filtered to obtain a concentrated methanol extract with a rotary vacuum concentrator. Thereafter, the methanol extract was dried using a lyophilizer to finally obtain a sample (sample) to be used in the following experiment.

Meanwhile, the soy sauce was filtered and then diluted with distilled water to finally obtain a sample (sample) used in the following experiment.

< Example  Amino Acid Content Determination

Amino acid analysis of enteric seaweeds using kelp powder and deep sea salt was carried out according to the Pico-Tag method.

A suitable amount of the sample prepared in Preparation Example 1 (10 mg of protein) was added to a test tube, and 10 ml of 6N hydrochloric acid solution containing 0.03% beta melcapto ethanol was added thereto, followed by degassing and sealing. After sealing, the mixture was hydrolyzed at 110 ° C. for 24 hours, concentrated and dried, blown off with hydrochloric acid, and used as a sample at pH 2.2.

Take 50 μl of the pretreated sample, dry it in a Pico-Tag workstation (Waters, USA) equipped with a vacuum pump, and then 10 μl of a water: methanol: trimethylamine (2: 2: 1) mixed solution. It was added and redried. 20 µl of a mixed solution of water: methanol: trimethylamine: phenylisothiocyanate (7: 1: 1: 1) was added to the re-dried sample, followed by derivatization with phenylthiocarbamyl amino acid and drying again. 250 µl of diluent (Waters) was added to the dried sample, dissolved, and analyzed by HPLC. The analysis was carried out on an HPLC system consisting of Waters 717 U6K injector, 510 pump, 680 gradient controller, 486 absorbance detector, millennium software, and the column was a Pico-Tag column (3.9 × 150 mm, 4 μm). , Waters), and was maintained at 47 ℃ during analysis. In this case, eluent A was used as the mobile phase, and eluent B was 60% acetonitrile.

Table 1 shows the results of measuring the amino acid content of the deep water miso sample. The unit of amino acid content measured is ng / mg.

As a result of analyzing the amino acids of deep seawater doenjang, the amino acid content of asparagine, glutamine and arginine was higher than that of kelp-free deep water miso and the total amino acid content was higher. Therefore, it was confirmed that the addition of kelp increased the amino acid content to increase the taste of deep water miso.

On the other hand, Table 2 is a result of measuring the amino acid content of kelp added deep water soy sauce sample. The unit of amino acid content measured is μg / ml.

As a result of analyzing the amino acid of deep seawater, the amino acid content of glycine, arginine, alanine, etc. was higher than that of kelp-free deep water, and the total amino acid content was also higher. Therefore, it was confirmed that the addition of kelp can enhance the amino acid content that enhances the taste of deep soy sauce.

On the other hand, Table 3 is a result of measuring the amino acid content of the deep water kochujang sample. The unit of amino acid measured is ng / mg.

As a result of analyzing the amino acid of marine deep-water pepper paste, the amino acid content of asparagus, glutamine, arginine, tryptophan was higher than that of kelp-free deep-water pepper paste. Therefore, it was confirmed that the addition of kelp can enhance the amino acid content that enhances the taste of deep-water kochujang.

< Example  2> Determination of Antioxidant Activity of Deep Sea Water Entered with Sea Tangle

Most of the free radicals generated during the oxidation process are destroyed by in vivo elimination mechanisms, but the free radicals beyond the defense of tissues are the cause of heart disease, Parkinson's disease and cancer.

In order to measure the free radical scavenging ability of the present invention, the samples prepared in Preparation Example 1 were measured for antioxidant activity according to the following method.

Samples of different concentrations were dissolved in 4 mL of methanol, 1 mL of 1.5 × 10 ⁻⁴ M DPPH solution (methanol solution) was added, and left for 30 minutes, after which the absorbance was measured at 517 nm.

RC ₅₀ refers to the amount required to inhibit DPPH by 50% after 30 minutes, and the labeling method is expressed as the concentration at which the sample decreases the absorbance of the control by 1/2. Antioxidant activity was measured. .

Table 4 below shows the results of measuring antioxidant activity of deep seawater doenjang.

The antioxidant activity of deep-water miso was measured and RC ₅₀ The value is 783 ㎍, RC ₅₀ of kelp-free deep-water miso The value was found to be 2555 μg. It was confirmed that the antioxidant activity was significantly increased by the addition of kelp, and from this, it was confirmed that the antioxidant activity of the deep-water doenjang could be enhanced by adding kelp.

On the other hand, Table 5 is a result of measuring the antioxidant activity of deep water kochujang.

Determination of antioxidant activity of deep-water kochujang revealed that the RC ₅₀ value of deep-water kochujang with kelp was 537 ㎍ and RC ₅₀ of deep-water kochujang without kelp The value was found to be 994 µg. It was confirmed that the antioxidant activity was significantly increased by the addition of kelp, and from this, it was confirmed that the antioxidant activity of the deep-water kochujang could be enhanced by the addition of kelp.

Determination of antioxidant activity of deep soy sauce revealed that RC ₅₀ Value was 637 ㎍, RC ₅₀ of kelp-free deep water soy sauce The value was found to be 1038 μg. It was confirmed that the antioxidant activity was significantly increased by the addition of kelp, from which it was confirmed that the antioxidant activity of the deep-water liver was enhanced.

< Example  3> Determination of anticancer activity of deep seawater enteric tangle added with kelp

Cell proliferation and toxicity using cellular protein staining The anticancer activity of deep seawater enteric tangle added with kelp was measured by SRB (Sulforhodamine B) method.

 Human cancer cells such as breast cancer cells (MCF-7), liver cancer cells (Hep3B), lung cancer cells (A549), gastric cancer cells (AGS), uterine cancer cells (HeLa) and human normal cells (293) were tested for the experiment. Cell bank) and incubated.

Normal cells, uterine cancer cells, breast cancer cells and liver cancer cell lines were treated with DMEM (Dulbeco's Modified Eagle Medium) medium, and lung and gastric cancer cells were treated with 10% fetal bovine serum ( Fetal) using RPMI-1640 medium. bovine serum ), 37 ° C., and 5% CO ₂ to incubate.

Then, 100 μl of RPMI 1640 and DMEM medium containing 10% fetal bovine serum and cultured lung cancer cells, gastric cancer cells, breast cancer cells, liver cancer cells, normal cells and uterine cancer cells at a concentration of 5 × 10 ⁴ cells / mL. Each well was added to the wells and incubated for 24 hours, and then the samples dissolved in each medium ( Preparation Example 1) were added in 100 μl of each concentration and incubated again for 48 hours. After the incubation, 100 μl of 10% (w / v) trichloroacetic acid (TCA), which was refrigerated, was stored in cells incubated with the sample with an aspirator, and stored in distilled water for 1 hour. Rinse five times. After the rinse, the cells were stained for 30 minutes by adding 100 μl of 0.4% (w / v) SRB solution, dried at room temperature and dissolved in 1% (v / v) acetic acid. Unbound SRB stain was rinsed four times with 1% (v / v) acetic acid solution and dried again, and the dye was dissolved in 100 μl of 10 mM Tris buffer (pH 10.5), and then absorbance was measured at 540 nm.

① Determination of anticancer activity of deep seaweed miso added with kelp

Cytotoxicity against cancer cells was measured to determine the cancer cell growth inhibitory effect of deep seaweed doenjang added with sea tangle.

First, as a result of measuring the growth inhibitory effect of kelp-added deep-water doenjang on human uterine cancer cells (HeLa) (FIG. 1), when the sample was at a maximum concentration of 1 mg / mL, the cytotoxicity of cervical cancer cells of kelp-containing deep-water doenjang was 71.1%. In addition, 68.9% of deep-water miso without kelp was higher in deep-water miso added with kelp. In addition, the deep seaweed doenjang added with sea tangle showed a tendency to increase cytotoxicity against uterine cancer cells as the sample concentration increased, showing the highest cytotoxicity (60-71%). From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water miso on uterine cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp-added deep-water miso on human liver cancer cells (Hep3B) (FIG. 2), kelp-added deep-water miso was higher in cytotoxicity to liver cancer cells than kelp-free deep-water miso, regardless of concentration. When the sample was at the highest concentration of 1 mg / mL, the cytotoxicity of deep seaweed doenjang added with sea tangle was the highest with 74.4%. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water doenjang on liver cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp-added deep-water doenjang on human gastric cancer cells (AGS) (FIG. 3), when the sample was at the highest concentration of 1 mg / mL, the cytotoxicity to the stomach cancer cells of kelp-added deep-water doenjang was 65.7% It showed higher cytotoxicity than the additive-free deep water doenjang. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water miso on gastric cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp-containing deep-water miso on human lung cancer cells (A549) (FIG. 4), when the sample concentration was 1 mg / mL, 77.3% of kelp-containing deep-water miso and 58% of kelp-free deep-water miso were 58%. The cytotoxicity of deep seaweed miso added with kelp was significantly higher. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water miso on lung cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp-added deep-water miso on human breast cancer cells (MCF-7) (FIG. 5), when the sample concentration is 1 mg / mL, the kelp-added deep-water miso is 70% or more and no kelp-free deep water. Doenjang was 67.3%. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water miso on breast cancer cell growth.

Finally, as a result of measuring the cytotoxic effect of kelp-added deep-water doenjang on human normal cells 293 (FIG. 6), when the sample concentration was 1 mg / mL, both the kelp-containing deep-water miso and kelp-free deep-water miso were lower than 40%. Cytotoxicity was shown. From these results, it was confirmed that the low inhibitory activity of deep seaweed doenjang added with seaweed against normal cell growth.

In the above results, it was confirmed that the anticancer activity effect of the deep soybean paste was enhanced by adding kelp.

② Determination of anticancer activity of deep-water liver (deep water-to-cozy ratio 1: 6 soy sauce)

The anticancer activity of deep seawater with kelp added with a deep water and koji ratio of 1: 6 was measured. The salinity of the kelp added deep soy sauce and the kelp-free deep water soy sauce samples was measured at 16%.

First, as a result of measuring the growth inhibitory effect of kelp-derived deep soy sauce on seal uterine cancer cells (HeLa) (FIG. 7), when the sample was at a maximum concentration of 1 mg / mL, cytotoxicity against cervical cancer cells of kelp-containing deep-water liver was 65.8%. In addition, deep water soy sauce containing no kelp was 60.8%, and deep soy sauce containing kelp was high. In addition, kelp-rich deep soy sauce showed a tendency to increase cytotoxicity as the sample concentration increased. From these results, it was confirmed that the addition of kelp enhances the growth inhibitory effect of deep water liver on uterine cancer cells.

As a result of measuring the growth inhibitory effect of kelp-added deep-water liver on human liver cancer cells (Hep3B) (FIG. 8), kelp-added deep-water liver was measured to have higher cytotoxicity against liver cancer cells than kelp-free deep-water liver regardless of concentration. In particular, when the sample concentration was 1 mg / mL, the cytotoxicity of kelp-containing deep soy sauce was 69.4%. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep-water liver on liver cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp-added deep-water liver on human gastric cancer cells (AGS) (FIG. 9), the kelp-added deep-water liver was higher in cytotoxicity to gastric cancer cells than no kelp-free deep-water liver. In addition, as the concentration of the sample increased, cytotoxicity against gastric cancer cells also increased. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water liver on gastric cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp-containing deep-water liver on human lung cancer cells (A549) (FIG. 10), when the concentration of the sample was low at 0.25 mg / mL, the kelp-containing deep-water liver was found in lung cancer cells more than the kelp-free deep-water liver. Although cytotoxicity was low, as the concentration of the sample increased, the cytotoxicity to lung cancer cells was higher than that of the tangle-free deep-water liver. In particular, when the sample was at the highest concentration of 1 mg / mL, cytotoxicity against lung cancer cells of kelp-containing deep-water liver showed high inhibition rate of 70% or more. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water liver on lung cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp-derived deep-water liver on human breast cancer cells (MCF-7) (FIG. 11), the cytotoxicity against kelp-derived deep-water liver of kelp was 65 when the sample had the highest concentration of 1 mg / mL. More than%, it was higher than kelp-free deep water soy sauce. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep-water liver on breast cancer cell growth.

Finally, as a result of measuring the cytotoxic effect of kelp-containing deep-water liver on human normal cells 293 (Fig. 12), when the sample concentration is 1 mg / mL, both the kelp-rich deep-water liver and the kelp-free deep-water liver were 40 for normal cells. A low cytotoxicity of less than% was shown. From these results, it was confirmed that the low inhibitory activity of kelp-containing deep soy sauce on the growth of normal cells.

As described above, it was confirmed that the anticancer activity effect of the deep water liver was enhanced by the addition of kelp from the above results.

③ Determination of anticancer activity of deep water kochujang

Cytotoxicity against cancer cells was measured to determine the inhibitory effect of cancer cell growth in kochujang added with kelp.

First, as a result of measuring the growth inhibitory effect of kelp-containing deep-water kochujang on human uterine cancer cells (HeLa) (FIG. 13), when the sample had a maximum concentration of 1 mg / mL, cytotoxicity against cervical cancer cells of kelp-containing deep-water kochujang was 61.5%. In addition, the depth of kochujang added with kelp was 49.8%, and the depth of kochujang added with kelp was high. Regardless of the concentration, the inhibition rate of cervical cancer cell growth of kelp-containing deep-water kochujang was higher than that of kelp-free deep-water kochujang, and cytotoxicity increased with increasing sample concentration. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water kochujang on uterine cancer cell growth.

As a result of measuring the growth inhibitory effect of kelp added deep water kochujang on human liver cancer cells (Hep3B) (FIG. 14), when the sample was low concentration, the cytotoxicity to the liver cancer cells was lower than that of kelp-free deep water kochujang. As the concentration of the sample increased, the depth of kochujang added with kelp was higher than that of kochujang without added kelp. From these results, it was confirmed that the addition of kelp enhances the inhibitory effect of deep water kochujang on liver cancer cell growth.

As a result of measuring the growth inhibition effect of kelp added deep water kochujang on human gastric cancer cells (AGS) (FIG. 15), the cytotoxicity of kelp added deep water kochujang and kelp-free deep water kochujang increased as the concentration of the sample increased, but the kelp added deep water The cytotoxicity of kochujang was measured higher. From these results, it was confirmed that the addition of kelp enhances the growth inhibitory effect of the deep water kochujang on gastric cancer cells.

As a result of measuring the growth inhibitory effect of kelp added deep water kochujang on human lung cancer cells (A549) (FIG. 16), the cytotoxicity of kelp added deep water kochujang was higher than that of kelp-free deep water kochujang. In particular, when the sample was at the highest concentration of 1 mg / mL, the deep sea kochujang added with kelp showed high cytotoxicity of 77.7%. From the above results, it was confirmed that the addition of kelp enhances the growth inhibitory effect of deep water kochujang on lung cancer cells.

 As a result of measuring the growth inhibitory effect of kelp-containing deep-water kochujang on human breast cancer cells (MCF-7) (FIG. 17), regardless of sample concentration, kelp-containing deep-water kochujang had higher cytotoxicity against breast cancer cells than kelp-free deep-water kochujang. It was measured and was highest at 51.4% when the sample was at the highest concentration of 1 mg / mL. From these results, it was confirmed that the addition of kelp enhances the growth inhibitory effect of deep water kochujang on breast cancer cells.

Finally, as a result of measuring the cytotoxic effect of kelp added deep water kochujang on human normal cells 293 (FIG. 18), both kelp added deep water kochujang and kelp-free deep water kochujang showed low inhibitory effect of 40% or less. From these results, it was confirmed that the low inhibitory activity of kochujang added with kelp on the growth of normal cells.

In the above results, it was confirmed that the anticancer activity of deep-water kochujang was enhanced by adding kelp.

< Example  4> Solid rock  To identify growth jerseys Sarcoma -180 cell Anticancer test

Male Balb / c mice of 25g body weight were set to 5 mice per experimental group and maintained at a temperature of 21-26 ° C. and a humidity of 45-55%. The lights were automatically turned on at 9 am and automatically turned off at 9 pm. For the feed, Samyang Oil Feed Co., Ltd. used mouse feed (crude protein 22.1%, crude fat 3.5%, crude fiber 5.0%, ash 8.0%, calcium 0.6%, phosphorus 0.4%), and water was supplied with distilled water. Water was allowed to eat freely.

Sarcoma-180 cells cultured in the abdominal cavity of the Balb / c mouse for 7 to 10 days were taken with ascites and centrifuged (1,200 rpm, 10 min.) With phosphate buffered saline (PBS). The cells separated by centrifugation were suspended in PBS again, centrifuged again, and the supernatant was removed. Then, the tumor cell suspension was prepared to be 1.0 × 10 ⁶ cells / mL. 1 mL of the prepared suspension was intraperitoneally injected and used for the experiment while preserving the graft.

Solid rock growth inhibition experiment was performed by Brouard et al. In other words, 0.2 mL (6.0 × 10 ⁶ cell / mouse) of sarcoma-180 tumor cell suspension was subcutaneously implanted into the left west sea of 5 mice in each group, and the sample prepared in Preparation Example 1 once daily for 20 days after 24 hours. The solution was taken intraperitoneally to ingest the diet. Solid tumors produced by killing mice on day 26-30 of tumor cell transplantation were extracted, and the respective tumor weights (Equation 1) and Tumor growth ratio (IR:%; Equation 2) were calculated. . The significance level of the control group is p <0.05.

① Solid rock  To identify growth jerseys Sarcoma -180 cell Anticancer Test of Deep Sea Soybean Paste Added with Kelp

The anticancer effects of marine deep-water doenjang added with seaweed on Sarcoma-180 cells were measured.

 When the sample concentration was 12.5 mg / kg body weight, the tumor weight and inhibition rate of deep seaweed doenjang added with kelp were 3.8 ± 0.72 and 23.0 ± 14.66, respectively. The tumor weight and inhibition rate of deep seaweed doenjang without added kelp were 4.27 ± 0.41 and 13.49 ± 8.33, respectively. Tumor weight was significantly lower, and inhibition was much higher than that. Also, when the sample concentration was 25 mg / kg body weight, the kelp-added deep-water miso was lower in tumor weight and higher in inhibition rate than the deep-water miso. Therefore, the addition of kelp was confirmed that the anticancer effect of deep-water doenjang is increased.

② Solid rock  To identify growth jerseys Sarcoma -180 cell Deep seawater liver cancer chemotherapy using kelp

In the same manner as in Example 4 for confirming the solid cancer growth inhibition The anticancer effect of deep seawater soy sauce on Sarcoma-180 cells was measured. At this time, the salinity of the kelp added deep water soy sauce and kelp-free deep water soy sauce was limited to 16%.

 When the sample concentration was 12.5 mg / kg body weight, the tumor weight and inhibition rate of kelp-derived deep soy sauce were 3.58 ± 0.79 and 27.45 ± 16.07, respectively. The tumor weight and inhibition rate of kelp-free deep-water liver were 4.19 ± 0.64 and 14.87 ± 11.54, respectively. The tumor weight was significantly lower and the inhibition rate was much higher. Similarly, when the concentration of the sample was 25 mg / kg body weight, the kelp-containing deep soy sauce was found to have a lower tumor weight and a higher inhibition rate than the kelp-free deep soy sauce. Therefore, it was confirmed that the anticancer effect of deep water liver was increased by adding kelp.

③ Solid rock  To identify growth jerseys Sarcoma -180 cell Anticancer Test of Marine Deep Sea Kochujang Added with Sea Tangle

In the same manner as in Example 4 was measured the anticancer effect of marine deep water kochujang on Sarcoma-180 cells.

When the sample concentration was 12.5 mg / kg body weight, tumor weight and inhibition rate of kelp-derived deep kochujang were 4.04 ± 0.28 ^ab and 18.2 ± 5.8, respectively. The tumor weight was significantly lower and the inhibition rate was much higher than that. Also, when the concentration of the sample was 25mg / kg body weight, the kelp-containing deep-watered kochujang had lower tumor weight and higher inhibition rate than the kelp-free deep-water kochujang. Therefore, it was confirmed that the anticancer effect of deep water kochujang was increased by adding kelp.

Figure 1 is a graph showing the cytotoxic effect on uterine cancer cells of kelp added deep water miso and kelp-free deep water miso.

Figure 2 is a graph showing the cytotoxic effects on liver cancer cells of kelp added deep water miso and kelp-free deep water miso.

Figure 3 is a graph showing the cytotoxic effects on stomach cancer cells of kelp added deep water miso and kelp-free deep water miso.

Figure 4 is a graph showing the cytotoxic effect on lung cancer cells of kelp added deep water miso and kelp-free deep water miso.

Figure 5 is a graph showing the cytotoxic effects on breast cancer cells of kelp added deep water miso and kelp-free deep water miso.

Figure 6 is a graph showing the cytotoxic effect on normal cells of kelp added deep water miso and kelp-free deep water miso.

Figure 7 is a graph showing the cytotoxic effects on uterine cancer cells of kelp added deep water and kelp-free deep water soy sauce.

Figure 8 is a graph showing the cytotoxic effect on the liver cancer cells of kelp added deep water liver and kelp-free deep water liver.

Figure 9 is a graph showing the cytotoxic effect on the stomach cancer cells of kelp added deep water and kelp-free deep water soy sauce.

Figure 10 is a graph showing the cytotoxic effect on lung cancer cells of kelp added deep water and kelp-free deep water liver.

Figure 11 is a graph showing the cytotoxic effect on the breast cancer cells of kelp added deep water and kelp-free deep water soy sauce.

Figure 12 is a graph showing the cytotoxic effect on normal cells of kelp added deep water and kelp-free deep water soy sauce.

Figure 13 is a graph showing the cytotoxic effects on uterine cancer cells of kelp added deep water kochujang and kelp-free deep water kochujang.

Figure 14 is a graph showing the cytotoxic effect on liver cancer cells of kelp added deep water kochujang and kelp-free deep water kochujang.

15 is a graph showing the cytotoxic effect on the stomach cancer cells of kelp added deep water kochujang and kelp-free deep water kochujang.

Figure 16 is a graph showing the cytotoxic effect on lung cancer cells of kelp added deep water kochujang and kelp-free deep water kochujang.

Figure 17 is a graph showing the cytotoxic effect on breast cancer cells of kelp added deep water kochujang and kelp-free deep water kochujang.

Figure 18 is a graph showing the cytotoxic effect on normal cells of kelp added deep water kochujang and kelp-free deep water kochujang.

Claims (6)

delete delete Method for enhancing the antioxidant activity of seaweeds using deep seawater, characterized in that the addition of kelp powder as a subsidiary material to the soy sauce prepared by using the salt obtained by drying the deep seawater instead of ordinary salts delete Method for enhancing the cancer cell inhibitory activity of enteric seaweeds using deep seawater, characterized in that the addition of kelp powder as a subsidiary material to the entertained seaweeds using salts obtained by drying the deep seawater instead of ordinary salts delete

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