中國傳統黃豆發酵產品──豆腐乳及麴粒之抗腫瘤細胞增生與抗基因毒性效應   全文下載

Antitumor Cell Proliferation and Antigenotoxic Effects of Sufu and Koji Granule, the Chinese Traditional Fermented Product of Soybeans

豆腐乳為類似乾酪之中國傳統黃豆發酵產品。在本研究中將鹽漬豆腐塊置於以Aspergillus oryzae 發酵之米－－黃豆麴醪中於37°C下熟成16天而製得豆腐乳。進而測試不同熟成時間所收集未發酵豆腐塊，麴粒及豆腐乳甲醇萃出物抗Caco-2及HT-29之增生效果以及抑制4-nitroquinoline-N-oxide (4-NQO) 對Intestine-470 cells基因毒性之活性。大致而言，豆腐塊，豆腐乳與麴粒對癌細胞之抗增生活性呈現劑量相關性。然而，熟成豆腐乳及麴粒萃出物均呈現較高之抗增生活性。此外，抗癌細胞增生之活性隨熟成期間增加而上昇。未熟成之豆腐塊及豆麴萃取物未顯示抑制4-NQO誘導Intestine-470 cells之基因毒性，但熟成豆腐乳及麴粒之萃出物則具有抑制4-NQO基因毒性之活性。此抗基因毒性之活性隨熟成期間之延長而增加。

Sufu is traditional Chinese fermented product of soybean. In the present study, sufu was manufactured by ripening salted tofu cubes in Aspergillus oryzae-fermented rice-soybean koji mash at 37°C for a period of 16 days. The methanol extracts of the non-fermented tofu cubes, sufu, and koji granules collected at various ripening periods were examined for their antiproliferative effect against human colon cancer cells, Caco-2 and HT-29, as well as their suppression effect against the genotoxicity of 4-nitroquinoline-N-oxide (4-NQO) on Intestine-470 cells. It was generally found that the extracts of tofu cubes and koji granules exhibited an antiproliferative effect against the cancer cells in a dose-dependent manner. However, greater antiproliferative activity was noted with the extracts of the ripened sufu and koji granules. Moreover, the antiproliferative effect against cancer cells increased during the ripening period. The investigation of the suppression effect against genotoxicity revealed that the extracts of tofu cubes and koji granules before ripening showed no protective effect on Int-470 against the genotoxicity of 4-NQO, yet the extracts of the ripened sufu and koji granules did exhibit antigenotoxicity against 4-NQO. This antigenotoxicity increased during the ripening period.