소금의 종류에 따른 염장 고등어의 항돌연변이 효과 및 암세포 성장 억제 효과
Antimutagenic and Anticancer Effects of Salted Mackerel with Various Kinds of Salts
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Abstract
Raw meat of mackerel (Scomber japonicus) was salted by refined, sun-dried, bamboo, and KCl-added bamboo salts. Antimutagenic activity on N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Ames test and growth inhibitory effects of AGS human gastric and HT-29 human colon adenocarcinoma cells were investigated using methanol extracts of the salted mackerels. Mackerel salted sun-dried, bamboo, and KCl-added bamboo salts used increased the antimutagenic activities against MNNG, however, the sample treated with refined salt reduced the antimutagenic activity. Inhibitory effects of the salted-mackerels on the growth of human cancer cells were increased as dose dependent pattern. Mackerel salted with refined salt activated the growth of AGS human gastric adenocarcinoma cells, but mackerel salted with sun-dried, bamboo, and KCl-added bamboo salts kept or increased anticancer effect compared to the raw mackerel. Mackerel salted with KCl-added bamboo salt led to the highest antimutagenic and anticancer activities. These results suggest that antimutagenic and anticancer effects of mackerel during manufacturing of the salted-mackerel could be enhanced by using different kind of salts such as bamboo, or KCl-added bamboo salts.
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