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Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)
Article type: Research Article
Authors: Lee, Young Gon | Lee, Ki Won | Kim, Ji Yeon | Kim, Kyoung Heon | Lee, Hyong Joo
Affiliations: Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Seoul 151-744, South Korea | Division of Food Science, College of Life and Environmental Sciences, Korea University, Seoul 136-701, South Korea
Note: [] Address for correspondence: Professor Hyong Joo Lee Department of Food Science and Technology, Seoul National University, Shinlim-dong, Kwanak-ku, Seoul 151-742, South Korea. Tel.: +82 2 880 4853; Fax: +82 2 873 5095; E-mail: leehyjo@snu.ac.kr
Abstract: Peptide fractions showing anticancer activity were isolated from anchovy sauce, and their abilities to induce apoptosis in a human lymphoma cell (U937) were determined by biochemical and flow cytometric methods. The butanol extract (fraction Aob) from the desalted hydrophobic peptide fraction (Ao) separated from anchovy sauce by HP-20 adsorption chromatography was found to possess strong antiproliferative activity against U937 by inducing apoptosis. Treatment of U937 with Aob resulted in sub-G1 peak representing apoptosis in the cell cycle analysis, and apoptotic DNA fragmentation. Antiproliferative activity of the peptide fraction further purified successively by silica gel chromatography, TLC, and reversed-phase HPLC increased proportionally with the purification fold. The peptide fraction having antiproliferative activity was found to be composed of Ala and Phe, and its molecular weight was estimated to be 440.9 Da.
Keywords: anchovy sauce, hydrophobic peptide, antiproliferative activity, apoptosis, human lymphoma cells
Journal: BioFactors, vol. 21, no. 1-4, pp. 63-67, 2004
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