Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 5, pp. 812~817 (2004). ©The Korean Society of Food Science and Technology. z^

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(3) ëW Î BßêÁ~1Áö'1ÁBêö* ()]B ¦J \², 1^&L ~& >L. Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells Seung-Jin Kim, Si-Hwan Ko1, Won-Young Lee1, and Gye-Won Kim* Research Laboratories, Kooksoondang Brewery Co., Ltd. Department of Microbiology, School of Medicine, Yonsei University. 1. Cytotoxic effects of Korean rice-wine (Yakju) made with different processes and ingredients (Korean rice-wines I, II), red wine, white wine, beer, and Japanese rice-wine (Sake) were examined against human cancer lines (DLD-1, HepG2, K562) and mouse cancer lines (EMT6, LLC1). Red wine showed cytotoxic effect on all cancer lines, while Korean rice-wines I, and II showed cytotoxcity on all cancer cells except DLD-1. White wine, beer, and Japanese rice-wine had no or little cytotoxic effect against all cancer cell lines. Concentrate of Korean ricewine only showed cytotoxic effect against DLD-1. These results suggest Korean rice-wine has strong anti-cancer effects, which are induced by certain rice-wine components. Key words: cytotoxcity, Korean rice-wine, yakju, anti-cancer, alcohol beverage. B. . F flavonoid¾ polyphenol~ ·f 'b¾, "~ "öò jf BÎ"; 7ö WB ôf Wî" jæ" B¢ F ~ ® . ß®, ; Öz ËKj < ®º jæ" B& ÿ î~ 5 Ëî~~ .Oö êæj "º ©b > ® (2). Ó"~ ãÖöº FB flavonoid¾ polyphenol~ · f 'b¾ öò~ BÎ";öB W>º oligo-peptide& ÷ö W b~ WËÛBf z^ö & zÎ"¢ ¾æÚº ©b '> ® (12). V¢B rzR rò~ £ÒÎ"º rzR rò~ öòö >Ú ®¾, $º BÎ"; 7ö WB bî~ çß·Ïö ~ ¢ÚÆ > ®j ©b BÎ¢º "; Ö 7º ©b 'B . &6öB ~ *Û£"ö &Bê ;" &N ~ ôf ºG ®Úz . ß® ß; £Ò¢ "öò ~ BÎB ãÖöº &æ î÷ö Î"& ®º ©b Î^ "*º»b Ï>Vê ~& . ¾ *Û£"~ ÒWö & &æ ³Jö & "' 7" © * . V 7 ZÃ¶ BÎ ç"~ jÖ ïö & (13)f ZÃ¶ BÎö ~~ BB 6 £ "~ ³»b îÖÊ F¾ wï«" Ú F¾ &Ëz F¾ ^~ WË 5 * ÛB W(14)j < ®b, " ê~ Ö" *^ Î"¢ {~Vê ~& (B V). $ 6 *Û" 5 " ., ¶ïî, v~, j j E, â, .EÿÏ~. j '' Î& *Û"öB ACE &W, .*ÏW, SOD-FÒ W" *¶Ë(Öz W) ö & ;' & >Vê ~& (15-22). öBº ~ *Û' BÎ O»~ ~¾ ZÃ¶ BÎ¢ Û £Òf öò¢ Î&~ BB *Û£". " "~ö & 7 ¢ Ó", ê", " ~ B B rÏö ~~ ; 5 î~ö 3;' Î"& ®º © b > > ® . rzR Sf Ò"~ ç&&ê ¢ U $º J; F¢ *~ ®º, º rzRj * & S~æ pº Ò²~ Ò ';ï~ rzRj S ~º Ò²~ Ò Ôjæ "ï~ rzRj S~² > Ò /Ï~² Ã&~º ©j ~ (1). r zR rò~ ';ï Sº Ëî~ ÛB, ÿ ãz jz, .{, &ê, , zFB ÛB ~ Î"& ®º ©b > ®b(1-9), ß® ÚÆ rzR ròê ';ïj S ~&j ãÖ ÿ î~ 5 Ëî~~ .Oö êæj " º ©b C&r (1,2,10). rzR rò~ £ÒÎ"¢ ¾æÚ º Wª 7 &Ë ô >Úê © flavonoidf polyphenol . ß®, 'ê"~ ãÖ £ 200 «~ ÒWj < ®º bî Ò~, f öÒò êö Ò~¾ B Î";ö W>º ©bB quercetin, catechin ~ flavonoid ê bî" nonflavonoid ê~ resveratrol ÖzW, ÿ î~ 5 Ëî~~ .O, zW ~ £ÒWj ¾æÚ º ©b rJ^ ® (11). "~ ãÖöº 'ê" *Corresponding author: Gye-Won Kim, Research Laboratories, Kooksoondang Brewery Co., Ltd., Samsung-dong 110-3, Gangnamgu, Seoul 135-090, Korea Tel: 82-2-513-8506 Fax: 82-2-402-5210 E-mail: [email protected] 812.

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(9) 814. ®"²æ B 36 ² B 5 ^ (2004). Fig. 2. Inhibitory effects of each alcohol beverage on the viability of HepG2 human hepatocellular carcinoma cells in MTT assay.. Fig. 3. Inhibitory effects of each alcohol beverage on the viability of K562 human leukemia cells in MTT assay.. º ^ëW~ Î"¢ ¾æÚº æ~ Wª *Û£"Iö ï Ò º ©j ¾æÞ . *z^" HepG2~ ãÖ 'ê", *Û£"I, IIöB ^ ëWj ¾æÚº ©j { > ®î (Fig. 2). 10V C V>öBº 'ê", *Û£"I, II& FÒ ^ëWj & æò, 20V CV>öBº 'ê"& 40.98%~ ^ëWj *Û£"I, II ^ëW ©j r > ®b, * Û£"I~ ãÖ 20V CV>öB Î"& ~ ìº ©j { ~& . ¾ Ó"¾ ", Wê"öBº ^ëW~ Î "& 10% òb ~ Î"& ìº ©j {~& . W.z F¾ K562ö & þÖ"º Fig. 3" ? . *~. þ Ö"f FÒ~² 'ê", *Û£"I, II~ 10V CV >öB ^ëW 'ê" 90.48%, *Û£"I 91.26%, *Û £"II 88.61% Ö ; ^ëWj ¾æÚº ©j {~ & . ~æò 20V CV>öBº 'ê"& 59.46%, *Û£ "I 34.01%, *Û£"II 54.06%~ ^ëWj 'ê"f *Û£"II& FÒ ^ëWj , *Û£"I v ò £ ^ëWj ¾æÚº ©j r > ® . K562ö Bê Ó", " 5 Wê"öB 10% Ú~ £ ^ ëWò {>î . îÖÊ F¾ «· ^

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(13) z^ö & *Û£"~ ^ëW Î". 815. Fig. 6. Photomicrograph of DLD-1 cell treated which 24 hr cytotoxicity of addition with different alcohol beverages. A: Control, B: Korean rice-wine I, C: Korean rice-wine II, D: Red wine, E: White wine, F: Japanese rice-wine, and G: Beer.. Fig. 7. Photomicrograph of HepG2 cell treated which 24 hr cytotoxicity of addition with different alcohol beverages. A: Control, B: Korean rice-wine I, C: Korean rice-wine II, D: Red wine, E: White wine, F: Japanese rice-wine, and G: Beer.. £j Ï ^ëW þ" ?f Ö"ªj { > ® î . V "æ p~æò Î z^ö &~ ÿ¢ þj >¯~&b, Îv MTT assayÖ"f ÿ¢ ©j { > ®î . ¢ >¯~º ";öB V¢ æ p~æò ' "~& < ®º Ôf pHö ~ ^ëW Î"f >Ú ®º , rzR ö ~ ^ëW ¦¢ 6;~& . pH~ ãÖöº Î "~öB pH 2-3~ Ôf pH¢ &æ ®îæ ò, ò¢ Îv pH 7.4 ;~ê ^ëW~ Î"öº N & ìîb, FB rzRö ~ ^ëW Î"& ìrj {~& . $ Ú F¾ &Ëz ^" DLD-1ö & Ó. " 5 *Û£"I~ ³» þ, "~ö B " ÿ¢ ³ê~ j Ï ^ëW þ ÚÆ ^ëWj & V > ìî . V ¢ Û~ *Û£" Wª Ú ÚöB z^~ WËj ÛB~º >ö B ^ëWf r J^ ®º zbî ö j ç® Ôf ©b >î (14). $ ¢ Ó"ö &NB ö ~~ z^ ö V¢ 64V ç~ CV>öB ^ëWj & º & ® (12). ¾ ; ~ ¢ Û~ ¢ Ó"& CV>& 1-8V òöBò Î"& ®î >î . $ *Û£"& ¢ç' rÏ º* ÚöB ^ö & ç 7' ëW £~&b¾, Ôf CV>öBê &ç ^.

(14) ®"²æ B 36 ² B 5 ^ (2004). 816. ~ ; æz¢ Fê~º ©b ~&æò, þ~ Ö"¢ *Û£"I, IIº ^ëW~ Î"& ¾ rJ^ ®º 'ê"f ~ FÒ ^ëWj ¾æÚîb, ^ ~ ;æz¢ Fê~æ p~ . $, V öB ^ë W rJê Ó", ", Wê"~ ãÖöº ^ëW Î" & £ ©j {~& . ¢>'b 'ê"~ «· Î"~ ãÖ 'ê"ö & ïb F>Ú ®º polyphenol(1.8 g/L)ö ~ ©b > ® (11). ¶ÚG; Ö" *Û£"I~ ãÖ £ 30-40 mg/ L, *Û£"II~ ãÖ £ 100-120 mg/L 'ê"ö j ' f ·~ polyphenolj F~ ®, *Û£" ôf ·~ polyphenolj F~ ®º Wê"(200-300 mg/L)& *& ^ ëWj ¾æÚæ á~º ©b {>îV r^ö, *Û£ "~ «· ^ëW~ ãÖ FB polyphenol~ Î" º *Û£"I" IIö FB &æ Wª" BÎ";öB W >º ' òö Û'b FB Wª «· Î"¢ F ê Þ ©b ÒòB . *Û£"& <º £Ò' Î"¢ ª«~² «Ã~ V *Bº Úê' 7º* þj Û Ú' ¶ò¢ jº . ê³>º ¢ Û ÖF *Û£ "~ Wª j ª³~ B Þ/ Î" ö Î"& ®º W ªj ªC~¢ © . ÿö ^ëW ÚÆ ·ÏV *ö ~ ¢Ú¾ ®ºæö & ê jº~ . º Vö z^ö & ^ëW >î~ rzR r òf *Û£"ö & ^ëWj jv, ¦Ãb *Û£ "& z^ö & 3;' Î"¢ < ® º 7º " ¢ B~ ® .. º. £. *Û£"f Vö z^"ö & ^ëW >Ú ®º rzR ròö & «· ^ëWj jv~V * ~ ZÃ¶ BÎ O»b BÎÊB £Ò¢ Î& * Û£"I" {´, z& j Î& *Û£"II, jv ò ' ê", Wê", ", ¢ Ó" ö &~ ~& . ' òö &~ 10-80Vræ ê'b C~ DLD-1, HepG2, K562, EMT6, LLC1ö ¾Ò~&j r, ÚF¾ &Ë z ^" DLD-1~ ãÖ 'ê"öBò ; ^ëW {>îº, *Û£"I~ ãÖ ³»öB DLD-1ö &~ 'ê"f FÒ ^ëWj { > ®î . ¾^æ 4 «~ z^"öBº 10-20V CV>öB 'ê", *Û£ "I, *Û£"II& ^ëWj &b¾, ' z^"~ «~ö V¢B ^ëWf £*O N¢ & . HepG2, K562, EMT6 ~ ãÖ 10V CV>öB Îv jÝ ^ëWj > ö îÖÊ F¾ öz^" LLC1~ ãÖöº *Û£"I" *Û£"II~ ^ëW 'ê" Ö> ©j {~&. . ~ Ö"ö ~~ zÎ"º *Û£"ö Ò~º æ~ £ÒWª ·Ï~º ©b 6>î .. ^. ò. 1. de Lorimier AA. Alcohol, wine, and health. Am. J. Surg. 180: 357-361 (2000) 2. Denke MA. Nutritional and health benefits of beer. Am. J. Med. Sci. 320: 320-326 (2000) 3. Miyagi Y, Miwa K, Inoue H. Inhibition of human low-density. lipoprotein oxidation by flavonoids in red wine and grape juice. Am. J. Cardiol. 80: 1627-1631 (1997) 4. Pace Asicak CR, Hahn S, Diamandis EP, Soleas G, Goldberg DM. The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: Implications for protection against coronary heart disease. Clin. Chim. 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