Search

Doenjang is a major fermented soy-based food in Korea. Recent investigations have shown that fermented soybean foods have immunity-enhancing, anti-cancer, anti-obesity and anti-diabetic effects. Several studies also have reported that genistein and daidzein, which are easily absorbed in the body are produced in larger quantities in aged doenjang. The purpose of this study was to evaluate the variations in the anti-cancer effects of commercialized doenjang as it ages. Four groups were formed for this study according to aging periods of doenjang, namely short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group) and very long (over 15 years, E group). The anti-cancer effects of doenjang were determined by cell cytotoxicity assays in A549, YAC-1, and HepG2 cancer cell lines. Also, NK cell activity and splenocyte proliferation were assayed for cancer immunotherapy. The quantities of phenolic compounds in doenjang at different ages were also measured. The results showed that the anti-cancer effects increased in the S and M groups for all three cancer cell lines. Interestingly, similar to this result, splenocyte proliferation and NK activity were also the highest in the S and M groups. In contrast, the E group showed significantly reduced splenocyte proliferation. The quantity of phenolic compounds was similar to that of the anti-cancer results. Collectively, these results suggest that the fermentation period of doenjang plays a very important role in determining its anti-cancer effects. [ABSTRACT FROM AUTHOR]

Ganjang and doenjang are known as major fermented soy-based foods in Koreans. Current investigations have proved that fermented soybean foods impart anti-cancer, anti-obesity, and anti-diabetic effects. The aim of this study was to evaluate the anti-cancer activities of commercialized soy food, Ganjang, as a function of aging period. The test groups were classified into four time periods-short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group), and eternal (over 15 years, E group). The anti-cancer effects of Ganjang were determined by cell cytotoxicity assay of three types of cancer cell lines and splenocyte proliferation assay. Besides these assays, we also analyzed NK cell activity for cancer immunotherapy. The results show that the anti-cancer effect increased in the S and M period aging groups for all three cancer cell lines. Interestingly, similar to the anti-cancer result, splenocyte proliferation and NK activity showed the highest effect in the S and M groups. In contrast, Japanese ganjang-treated (JG1, JG2) groups and E group showed significantly reduced splenocyte proliferation. Collectively, these results suggest that the short and middle periods of traditional fermented Ganjang might have potential anti-cancer activities. [ABSTRACT FROM AUTHOR]