Kimchi has already been demonstrated to exhibit antimutagenic and cancer preventive activity. To develop baechu kimchi for cancer patients, we prepared the kimchis which are controled amount of sub-ingredients (garlic, red pepper powder, mustard leaf and leek). Kimchis were fermented at 5^oC for 4 weeks. During the fermentation, pH, acidity and sensory evaluation were determined. Antimutagenic activity (Ames test) and anticancer acitivity (MTT assay) of methanol extracts from optimally ripened kimchi (3-weeks fermented) were investigated. The fermentation pattern of all the kimchis did not show significant difference with the different sub-ingredients added. The kimchi adding leek got higher score than adding mustard leaf in sensory evaluation. The kimchi consisted of higher contents of garlic, red pepper powder and mustard leaf exhibited increased inhibitory activities against the mutagenicities induced by aflatoxin B₁ (AFB₁) and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Salmonella typhimurium TA100 than other kimchis. And in vitro antitumor activity was determined by MTT assay, the treatment of the kimchi in high contents of red pepper powder, garlic and mustard leaf was decreased viable AGS human gastric cancer cells and HT-29 human colon cancer cells. Increasing levels of red pepper powder, garlic and mustard leaf to the kimchi enhanced chemopreventive effects. These results seem to be basic investigation for developing baechu kimchi for cancer patients.

Keywords: Baechu kimchi, Cancer patients, Ames test, MTT assay