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Microarray Analysis of Long Non-coding RNA Expression Profile Associated with 5-Fluorouracil-Based Chemoradiation Resistance in Colorectal Cancer Cells

  • Xiong, Wei;Jiang, Yong-Xin;Ai, Yi-Qin;Liu, Shan;Wu, Xing-Rao;Cui, Jian-Guo;Qin, Ji-Yong;Liu, Yan;Xia, Yao-Xiong;Ju, Yun-He;He, Wen-Jie;Wang, Yong;Li, Yun-Fen;Hou, Yu;Wang, Li;Li, Wen-Hui
    • Asian Pacific Journal of Cancer Prevention
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    • v.16 no.8
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    • pp.3395-3402
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    • 2015
  • Background: Preoperative 5-fluorouracil (5-FU)-based chemoradiotherapy is a standard treatment for locally advanced colorectal cancer (CRC). However, CRC cells often develop chemoradiation resistance (CRR). Recent studies have shown that long non-coding RNA (lncRNA) plays critical roles in a myriad of biological processes and human diseases, as well as chemotherapy resistance. Since the roles of lncRNAs in 5-FU-based CRR in human CRC cells remain unknown, they were investigated in this study. Materials and Methods: A 5-FU-based concurrent CRR cell model was established using human CRC cell line HCT116. Microarray expression profiling of lncRNAs and mRNAs was undertaken in parental HCT116 and 5-FU-based CRR cell lines. Results: In total, 2,662 differentially expressed lncRNAs and 2,398 mRNAs were identified in 5-FU-based CRR HCT116 cells when compared with those in parental HCT116. Moreover, 6 lncRNAs and 6 mRNAs found to be differentially expressed were validated by quantitative real time PCR (qRT-PCR). Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis for the differentially expressed mRNAs indicated involvement of many, such as Jak-STAT, PI3K-Akt and NF-kappa B signaling pathways. To better understand the molecular basis of 5-FU-based CRR in CRC cells, correlated expression networks were constructed based on 8 intergenic lncRNAs and their nearby coding genes. Conclusions: Changes in lncRNA expression are involved in 5-FU-based CRR in CRC cells. These findings may provide novel insight for the prognosis and prediction of response to therapy in CRC patients.

Anti-oxidative and protective effects of Arthrospira platensis ethanol extracts on zebrafish ROS Induced by UVB Induction (UVB 로부터 ROS를 유도한 제브라피쉬에 스피룰리나 에탄올 추출물의 항산화 및 보호효과에 관한 연구)

  • Jang, Deok-Young;Han, Young-Seok;Yang, Jae-Chan;Kim, Bo-Ae
    • Journal of the Korean Applied Science and Technology
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    • v.35 no.2
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    • pp.423-432
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    • 2018
  • Arthrospira platensis is one of the oldest algae in the world and has been reported to have anti-aging properties, including phycocyanin, tocopherol and beta-carotene. In this study, we tried to search protective activities against UVB-induced reactive oxygen species(ROS) of Arthrospira platensis under indoor cultivation ethanol extracts(ICAE) and outdoor cultivation ethanol extracts(OCAE). The anti-oxidative capacities were evaluated by DPPH radical scavenging activity and SOD-like activities at various concentrations(0.1, 0.5, $1mg/m{\ell}$) of ICAE and OCAE. Zebrafish embryos and HaCaT cells were exposed to UVB radiation and treated with various concentrations(0, 0.01, 0.05, 0.1, 0.5, $1mg/m{\ell}$) of ICAE and OCAE. ROS levels of zebrafish and HaCaT cells were generated by UVB radiation. ROS levels were detected using a fluorescent microscope after DCFH-DA staining. The DPPH radical scavenging activity of ascorbic acid was 73% and SOD-like activity was 86% in the positive control group. ICAE and OCAE at $1mg/m{\ell}$ concentration showed 43, 57% DPPH radical scavenging activity and 20, 19% SOD-like activity. Anti-oxidative of ICAE and OCAE had lower effects than the positive control ascorbic acid but significant results. ROS of UVB-induced zebrafish embryos and HaCaT cells were higher than negative control. ICAE and OCAE treated group decreased ROS concentration dependently than UVB-induced positive control group. These results suggest that Arthrospira platensis ethanol extract may have usability value as a cosmetic material for skin protection.

How to Reflect Sustainable Development, exemplified by the Equator Principles, in Overseas Investment (해외투자(海外投資)와 지속가능발전 원칙 - 프로젝트 파이낸스의 적도원칙(赤道原則)을 중심으로 -)

  • Park, Whon-Il
    • THE INTERNATIONAL COMMERCE & LAW REVIEW
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    • v.31
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    • pp.27-56
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    • 2006
  • Today's financial institutions usually take environmental issues seriously into consideration as they could not evade lender liability in an increasing number of cases. On the international scene, a brand-new concept of the "Equator Principles" in the New Millenium has driven more and more international banks to adopt these Principles in project financing. Sustainable development has been a key word in understanding new trends of the governments, financial institutions, corporations and civic groups in the 21st century. The Equator Principles are a set of voluntary environmental and social guidelines for sustainable finance. These Principles commit bank officers to avoid financial support to projects that fail to meet these guidelines. The Principles were conceived in 2002 on an initiative of the International Finance Corporation(IFC), and launched in June 2003. Since then, dozens of major banks, accounting for up to 80 percent of project loan market, have adopted the Principles. Accordingly, the Principles have become the de facto standard for all banks and investors on how to deal with potential social and environmental issues of projects to be financed. Compliance with the Equator Principles facilitates for endorsing banks to participate in the syndicated loan and help them to manage the risks associated with large-scale projects. The Equator Principles call for financial institutions to provide loans to projects under the following circumstances: - The risk of the project is categorized in accordance with internal guidelines based upon the environmental and social screening criteria of the IFC. - For Category A and B projects, borrowers or sponsors are required to conduct a Social and Environmental Assessment, the preparation of which must meet certain requirements and satisfactorily address key social and environmental issues. - The Social and Environmental Assessment report should address baseline social and environmental conditions, requirements under host country laws and regulations, sustainable development, and, as appropriate, IFC's Environmental, Health and Safety Guidelines, etc. - Based on the Social and Environmental Assessment, Equator banks then make agreements with borrowers on how they mitigate, monitor and manage the risks through a Social and Environmental Management System. Compliance with the plan is included in the covenant clause of loan agreements. If the borrower doesn't comply with the agreed terms, the bank will take corrective actions. The Equator Principles are not a mere declaration of cautious banks but a full commitment of lenders. A violation of the Principles in the process of project financing, which led to an unexpected damage to the affected community, would not give rise to any specific legal remedies other than ordinary lawsuits. So it is more effective for banks to ensure consistent implementation of the Principles and to have them take responsible measures to solve social and environmental issues. Public interests have recently mounted up with respect to environmental issues on the occasion of the Supreme Court's decision (2006Du330) on the fiercely debated reclamation project at Saemangeum. The majority Justices said that the expected environmental damages like probable pollution of water and soil were not believed so serious and that the Administration should continue to implement the project seeking ways to make it more environment friendly. In this case, though the Category A Saemangeum Project was carried out by a government agency, the Supreme Court behaved itself as a signal giver to approve or stop the environment-related project like an Equator bank in project financing. At present, there is no Equator bank in Korea in contrast to three big banks in Japan. Also Korean contractors, which are aggressively bidding for Category A-type projects in South East Asia and Mideast, might find themselves in a disadvantageous position because they are generally ignorant of the environmental assessment associated with project financing. In this regard, Korean banks and overseas project contractors should care for the revised Equator Principles and the latest developments in project financing more seriously. It's because its scope has expanded to the capital cost of US$10 million or more across all industry sectors regardless of developing countries or not. It should be noted that, for a Korean bank, being an Equator bank is more or less burdensome in a short-term period, but it must be conducive to minimizing risks and building up good reputation in the long run.

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Association Between Parental Socioeconomic Level, Overweight, and Eating Habits with Diet Quality in Korean Sixth Grade School Children (부모의 사회경제적 수준 (가구 월수입, 부모 교육수준)과 초등학교 6학년 학생의 과체중 및 식습관, 식사 질과의 관계)

  • Jang, Han-Byul;Park, Ju-Yeon;Lee, Hye-Ja;Kang, Jae-Heon;Park, Kyung-Hee;Song, Ji-Hyun
    • Journal of Nutrition and Health
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    • v.44 no.5
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    • pp.416-427
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    • 2011
  • This study investigated the association among parental socioeconomic level, overweight, and eating habits with diet quality in Korean sixth grade school children. A 3-day dietary survey was conducted, and a questionnaire and anthropometric data were collected from the Korean child obesity cohort (320 boys and 345 girls). The children were classified into two groups (low or high level) based on monthly household income and paternal and maternal education status. Lower maternal education status was associated with a higher risk for overweight in girls (odd ratio, 1.91; 95% confidence interval 1.07-3.44), whereas belonging to a higher socioeconomic group in terms of parental income or parental education level resulted in the consumption of significantly more fruit. Boys did not show significant differences in the intake of most nutrients or diet quality regardless of socioeconomic status. However, girls in the lower socioeconomic group had a lower food habit score (higher frequency of breakfast skipping and ramen noodle consumption), diet quality, and intake of nutrients (carbohydrate, vitamin C, potassium, and fiber) than those in the higher socioeconomic group. Therefore future nutrition policies and interventions should support parents and children with lower socioeconomic status to develop health-related behaviors that may prevent childhood overweight.

Development of Low-fat Meat Processing Technology using Interaction between Meat Proteins and Hydrocolloids-II Development of Low-fat Sausages Using the Results of Model Study (식육단백질과 친수성 콜로이드의 상호결합 특성을 이용한 저지방 육제품 제조기술 개발 - II 모델연구결과를 이용한 저지방 소시지의 개발)

  • Chin, Koo-Bok;Lee, Hong-Chul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.629-635
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    • 2002
  • This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.

A Comparative Analysis of Mental Status, Dietary Life and Nutritional Status among Senior Citizens With or Without Leisure Activities in Urban Area (수도권 거주 노인들의 여가활동 유무에 따른 정신건강 수준, 식생활 실태 및 영양상태 비교 분석)

  • Kim, Yun-Hye;Ha, Tae-Youl;Lee, Bog-Hieu
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.4
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    • pp.422-429
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    • 2006
  • The study aims to examine that regular leisure activity of the elderly has a beneficial effect to enhance their health condition. The elderly subjects of 164 (82 of elderly who do leisure and 82 of elderly who do not leisure) aged over 60 years in Suwon area were employed. Survey questionnaires were administered to investigate general characteristics, life style, mental status, dietary life and nutritional status. From the findings, the elderly who do leisure were highly educated, better in living status and higher employment rate. The mental status of the elderly without leisure activity was very much inferior to that of the elderly with leisure activity, representing higher prevalence rate of depression. Furthermore, the elderly who do not leisure showed higher drinking and smoking rates, irregular eating habits, poor teeth condition and chewing style as well as having eating obstacles. Mean caloric intake of both the elderly was also lower than that of RDA. The elderly who do not leisure have shown lower intakes in most of essential nutrients in contrast to the elderly who do leisure. In conclusion, the elderly with regular leisure activity seemed to have better life style and mental status, dietary life and nutritional status. Therefore, it is critically important to establish the health program combined with various leisure activity for the seniors to promote and energize the later years of life.

Quality Characteristics of Yakju (Korean Traditional Rice Wine) Added with Bamboo Ethanol Extract (대나무 알코올추출액을 첨가한 약주의 품질특성)

  • Jung, Gi-Tai;Ryu, Jeong;Ju, In-Ok;Noh, Jae-Jong;Kim, Jeong-Man
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.2
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    • pp.281-286
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    • 2014
  • This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.

Effects of Soybean and DJI Chungkukjang Powder on Blood Glucose and Serum Lipid Reduction in db/db Mice (대두 및 DJI 청국장 분말이 db/db 마우스의 혈당과 혈청 지질 감소에 미치는 영향)

  • Lee, Jae-Joon;Kim, Ah-Ra;Chang, Hae-Choon;Jung, Hae-Ok;Lee, Myung-Yul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.8
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    • pp.1086-1093
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    • 2012
  • The hypoglycemic and hypolipidemic effects of autoclaved soy flour and DJI chungkukjang powder fermented using Bacillus subtilis DJI were investigated in type 2 diabetic animal models. After a 2-week adaptation period, the diabetic animal model db/db mice were divided into the diabetic control group (D-C group), a diabetic group fed with soybean (D-S group), and a diabetic group fed with DJI chungkukjang (D-CJ group). The body weight gain, food intake, water intake, liver, and adipose tissue weights were not significantly different between the experimental groups. The supplementation of DJI chungkukjang or autoclaved soy flour diet induced a marked reduction of fasting blood glucose, blood glycosylated hemoglobin levels, and glucose levels in the oral glucose tolerance test and AUC for glucose compared with the diabetic control group. However, DJI chungkukjang showed a much stronger antidiabetic effect than unfermented autoclaved soy flour. Serum insulin levels were the same among the groups. The supplementation of DJI chungkukjang or autoclaved soy flour diet also significantly lowered the serum triglyceride, total cholesterol, and LDL-cholesterol levels compared with the control diabetic group, while it elevated the HDL-cholesterol level in the serum. This data suggests that the dietary supplementation of autoclaved soy flour or DJI chungkukjang may be useful in the control of blood glucose in animals with type 2 diabetes.

Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature (마늘의 유통 형태에 따른 저장 중 품질 특성)

  • Park, Young-Hee;Park, Soo-Jin;Han, Gwi-Jung;Choe, Jeong-Sook;Lee, Jin-Young;Kang, Min-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.7
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    • pp.994-1001
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    • 2012
  • Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at $-18^{\circ}C$ or $2^{\circ}C$ for 30 days and at $20^{\circ}C$ for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at $2^{\circ}C$ significantly increased while those of peeled garlic were maintained during storage at $-18^{\circ}C$. Weight loss of peeled garlic during storage was greater at $-18^{\circ}C$ than at $2^{\circ}C$. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at $2^{\circ}C$ but were reduced at $-18^{\circ}C$. Total aerobic bacterial count of chopped garlic stored at $20^{\circ}C$ slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 ${\mu}mol/g$ and 190.52 ${\mu}mol/g$, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.

Quality Characteristics of Yakju Fermented with Wild Grape and 4 Kinds of Cereals (곡물을 달리하여 제조한 머루(Vitis coignetiae) 약주의 품질특성에 관한 연구)

  • Seo, Jung-Soon;Lee, Jae-Sung;Byun, Gwang-In;Kwak, Eun-Jung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.11
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    • pp.1472-1478
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    • 2008
  • Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.