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Journal of Environmental Pathology, Toxicology and Oncology

Published 4 issues per year

ISSN Print: 0731-8898

ISSN Online: 2162-6537

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 2.4 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 2.8 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.5 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00049 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.59 SJR: 0.429 SNIP: 0.507 CiteScore™:: 3.9 H-Index: 49

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Beneficial Outcomes of Kimchi Prepared with Amtak Baechu Cabbage and Salting in Brine Solution: Anticancer Effects in Pancreatic and Hepatic Cancer Cells

Volume 37, Issue 2, 2018, pp. 151-161
DOI: 10.1615/JEnvironPatholToxicolOncol.2018026204
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ABSTRACT

This study investigated the anticancer effects of kimchi prepared using the standard Baechu cabbage and Amtak Baechu cabbage; salting was achieved by either the dry salt treatment or brine solution. Four different kimchi samples were prepared for this study: (1) the standard Baechu cabbage and dry salt treatment method (SK-D); (2) the Amtak Baechu cabbage and dry salt treatment method (AK-D); (3) the standard Baechu cabbage and brine solution treatment method (SK-B); and (4) the Amtak Baechu cabbage and brine solution treatment method (AK-B). The anticancer effects of kimchi were evaluated using human pancreas cancer cells (Capan-2) and human liver cancer cells (HepG2). Both cancer cells showed a significant increase in cell growth inhibition when exposed to AK-D and AK-B compared with SK-D and SK-B (p < 0.05). At 2.0 mg/mL, the inhibition of Capan-2 cells was more than doubled after treatment with AK-B and AK-D compared with SK-B and SK-D, but was only 1.2 times in HepG2 cells. Assessment of mRNA and proteins related to apoptosis and cell cycle arrest revealed a significant increase of p21 levels after AK-D and AK-B treatment compared with SK-D and SK-B. In addition, the ongoing cytotoxic effects were significantly higher with AK-B compared with AK-D (p < 0.05). In Western blot analysis, the anticancer effects were more apparent in Capan-2 cells than in the HepG2 cells. Overall, these results indicate that kimchi made with Amtak Baechu cabbage and treated with brine solution (AK-B) had a superior anticancer potential against both types of cancer cells, with the effects being greater in pancreatic cancer cells compared with liver cancer cells.

CITED BY
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  3. Ramirez Daniela, Abellán-Victorio Angel, Beretta Vanesa, Camargo Alejandra, Moreno Diego A., Functional Ingredients From Brassicaceae Species: Overview and Perspectives, International Journal of Molecular Sciences, 21, 6, 2020. Crossref

  4. Yu Ting, Park Eui-Seong, Zhao Xin, Yi Ruo-Kun, Park Kun-Young, Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells, RSC Advances, 10, 9, 2020. Crossref

  5. Yun Ye-Rang, Kim Hee-Chul, Seo Hye-Young, Antiobesity effects of kimchi added with Jeju citrus concentrate on high-fat diet-induced obese mice, Nutrition Research, 86, 2021. Crossref

  6. Yu Ting, Park Eui‐Seong, Song Gil‐Hoon, Zhao Xin, Yi Ruo‐Kun, Park Kun‐Young, Kimchi markedly induces apoptosis in HT‐29 human colon carcinoma cells, Journal of Food Biochemistry, 45, 1, 2021. Crossref

  7. Li Chun, Chen Xiaoqian, Jin Zhao, Gu Zixuan, Rao Jiajia, Chen Bingcan, Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time, Food & Function, 12, 15, 2021. Crossref

  8. Yun Ye-Rang, Lee Jin Ju, Lee Hye Jin, Choi Yun-Jeong, Lee Jong-Hee, Park Sung Jin, Park Sung Hee, Seo Hye-Young, Min Sung Gi, Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States, Foods, 10, 10, 2021. Crossref

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