The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1347-1354

  Lee, Jin Hwan ^a   Nam, Sang Hae ^b   Seo, Weon Taek ^b   Yun, Han Dae ^b   Hong, Su Young ^c   Kim, Min Keun ^d   Cho, Kye Man ^b  

^a National Institute of Biological Resources   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Analysis Research Team   (South Korea)

^d Gyeongsangnam do Agricultural Research and Extension Service   (South Korea)

Author keywords

Anticancer activity; Bacillus subtilis CSY191; Cheonggukjang; MCF 7 human breast cancer cell; Probiotic; Surfactin

Indexed keywords

ANTICANCER ACTIVITIES; BACILLUS SUBTILIS CSY191; CHEONGGUKJANG; HUMAN BREAST CANCER CELLS; PROBIOTICS; SURFACTIN;

AMINO ACIDS; BACILLI; BACTERIOLOGY; DISEASES; FATTY ACIDS; FERMENTATION; MASS SPECTROMETRY; STRAIN RATE;

CELLS;

FATTY ACID; ISOPROTEIN; PROBIOTIC AGENT; SURFACTIN;

AMINO ACID SEQUENCE; ANTINEOPLASTIC ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; BREAST CANCER; CANCER GROWTH; CELL STRAIN MCF 7; CHEONGGUKJANG; COMPETITIVE INHIBITION; CONTROLLED STUDY; DOSE RESPONSE; FATTY ACID ANALYSIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; IC 50; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; PH; PROTEIN PURIFICATION; PROTON NUCLEAR MAGNETIC RESONANCE; SOYBEAN; STOMACH PH; STRUCTURE ANALYSIS;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 81855221881     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.133     Document Type: Article

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