The anti-tumor effect of fermented curcumin

International Conference & Exhibition on Cancer Science & Therapy

15-17 August 2011 Las Vegas, USA

Ha-rim Choi, Hyung-Sik Kang and Youn-Tae Chi

Department of Food and Nutrition, Nambu University, Republic of Korea
School of Biological Sciences and Technology, Chonnam National University, Republic of Korea

Scientific Tracks Abstracts: J Cancer Sci Ther

Abstract :

Curcumin (diferuloylmethane) has been known to suppress tumor progression. To identify curcumin derivatives having more potent anti-tumor activity, we compared the anti-tumor effect of curcumin and fermented curcumin fermented by bacillus subtillus. Fermented curcumin (diferuloylmethane) markedly suppressed proliferation of various cancer cells through regulation of cell cycle progression compared to curcumin. Expression of apoptosis-associated genes was elevated by treatment of cancer cells with fermented curcumin in a dose-dependent manner. In addition, fermented curcumin suppressed metastasis by downregulating MMP expression. More importantly, the susceptibility to NK cell-mediated killing of cancer cells was modestly more increased in cancer cells treated with fermented curcumin than in those treated with only curcumin. These findings collectively suggest that fermented curcumin plays an essential role in the regulation of tumorigenecity.