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Volume 12
Issue 2
10.3390/foods12020383
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Communication

Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice

by
Hyeon-Ji Lim
1,
In-Sun Park
1,
Su-Ji Jeong
2,
Gwang-Su Ha
2,
Hee-Jong Yang
2,
Do-Youn Jeong
2,
Seon-Young Kim
1 and
Chan-Hun Jung
1,*
1
Jeonju AgroBio-Materials Institute, Wonjangdong-gil 111-27, Jeonju 54810, Republic of Korea
2
Microbial Institute for Fermentation Industry, Sunchang 56048, Republic of Korea
*
Author to whom correspondence should be addressed.
Foods 2023, 12(2), 383; https://doi.org/10.3390/foods12020383
Submission received: 19 December 2022 / Revised: 9 January 2023 / Accepted: 11 January 2023 / Published: 13 January 2023
(This article belongs to the Special Issue Designing Cereal and Legume Based Foods with Improved Nutritional Properties)
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Abstract

Colorectal cancer (CRC) is the third most common type of cancer and is caused by multiple factors. Chronic inflammation, known to cause inflammatory bowel disease (IBD), is closely associated with CRC. Cheonggukjang (CJ), a traditional Korean fermented soybean, is a functional food with anti-inflammatory effects in the intestines, but its anti-cancer effects have not yet been explored. In this study, we investigated the cancer-protective effects of cheonggukjang in an azoxymethane/DSS (AOM/DSS)-induced colitis-associated colorectal cancer (CAC) mouse model. The CJ alleviated AOM/DSS-induced pathological symptoms such as colonic shortening, increased spleen weight, tumor formation, and histological changes. It also modulated pro-inflammatory and anti-inflammatory cytokine levels via the suppression of NF-κB and inflammatory mediator signaling pathways. Furthermore, the CJ improved intestinal integrity by regulating mucin-associated and tight junction proteins. In addition, it suppressed tumor growth by regulating apoptosis and proliferation. These results highlight the anti-tumor effects of CJ in an AOM/DSS-induced CAC mouse model.
Keywords: colorectal cancer; chronic inflammation; inflammatory bowel disease; cheonggukjang; anti-cancer effects; functional food colorectal cancer; chronic inflammation; inflammatory bowel disease; cheonggukjang; anti-cancer effects; functional food

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MDPI and ACS Style

Lim, H.-J.; Park, I.-S.; Jeong, S.-J.; Ha, G.-S.; Yang, H.-J.; Jeong, D.-Y.; Kim, S.-Y.; Jung, C.-H. Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice. Foods 2023, 12, 383. https://doi.org/10.3390/foods12020383

AMA Style

Lim H-J, Park I-S, Jeong S-J, Ha G-S, Yang H-J, Jeong D-Y, Kim S-Y, Jung C-H. Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice. Foods. 2023; 12(2):383. https://doi.org/10.3390/foods12020383

Chicago/Turabian Style

Lim, Hyeon-Ji, In-Sun Park, Su-Ji Jeong, Gwang-Su Ha, Hee-Jong Yang, Do-Youn Jeong, Seon-Young Kim, and Chan-Hun Jung. 2023. "Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice" Foods 12, no. 2: 383. https://doi.org/10.3390/foods12020383

APA Style

Lim, H.-J., Park, I.-S., Jeong, S.-J., Ha, G.-S., Yang, H.-J., Jeong, D.-Y., Kim, S.-Y., & Jung, C.-H. (2023). Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice. Foods, 12(2), 383. https://doi.org/10.3390/foods12020383

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