title: Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum).
abstract: The number of death due to cancer has been increasing in Korea. Chemotherapy is known to cause side effects because it damages not only cancerous cells but healthy cells. Recently, attention has focused on food-derived chemopreventive and anti-tumor agents or formulations with fewer side effects. Kimchi, most popular and widely consumed in Korea, contains high levels of lactic acid bacteria and has been shown to possess chemopreventive effects. This review focuses on Weissella cibaria and Lactobacillus plantarum, the representatives of kimchi lactic acid bacteria, in terms of their abilities to prevent cancer. Further studies are needed to understand the mechanisms by which lactic acid bacteria in kimchi prevent carcinogenic processes and improve immune functions.
authors.affiliation: Laboratory of Food Safety and Toxicology, Department of Food Science and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea.
authors.forename: Shin-Hye
authors.initials: SH
authors.lastname: Kwak
authors.affiliation: Laboratory of Food Safety and Toxicology, Department of Food Science and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea.
authors.forename: Young-Mi
authors.initials: YM
authors.lastname: Cho
authors.affiliation: Functional Food and Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Science, Wanju, Korea.
authors.forename: Geon-Min
authors.initials: GM
authors.lastname: Noh
authors.affiliation: Laboratory of Food Safety and Toxicology, Department of Food Science and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea.
authors.forename: Ae-Son
authors.initials: AS
authors.lastname: Om
keywords: Anticancer; Kimchi; Lactic acid bacteria; Lactobacillus plantarum; Weissella cibaria