• Asian Pacific Journal of Cancer Prevention
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• v.14 no.4
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• pp.2343-2347
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• 2013

Objective: This investigation aimed to determine effects of celecoxib on the cell cycle kinetics of the gastric cancer cell line MGC803 and the mechanisms involved by assessing expression of cytochrome C and caspase-9 at the protein level. Methods: Cell proliferation of MGC803 was determined by MTT assay after treatment with celecoxib. Apoptosis was assessed using fluorescence staining and cell cycle kinetics by flow cytometry. Western blotting was used to detect the expression of caspase-9 protein and of cytochrome C protein in cell cytosol and mitochondria. Results: Celecoxib was able to restrain proliferation and induce apoptosis in a dose- and time-dependent manner, inducing G0/G1 cell cycle arrest, release of cytochrome C into the cytosol, and cleavage of pro-caspase-9 into its active form. Conclusion: Celecoxib can induce apoptosis in MGC803 cells through a mechanism involving cell cycle arrest, mitochondrial cytochrome C release and caspase activation.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.572-575
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• 2007

The angiontensin converting enzyme (ACE) inhibitory peptides were separated from beef sarcoplasmic protein extract and their amino acid sequences were identified as GFHI, DFHINQ, FHG, and GLSDGEWQ. The 4 peptides were synthesized in a laboratory and the ACE inhibitory activities of pep tides was measured after 2 months of storage at $4^{\circ}C$ under different pH conditions (6.0, 6.5, 7.0, 7.5, and 8.0) and the exposure of different temperatures (70, 80, 90, and $100^{\circ}C$) for 20 min to evaluate industrial use. No significant difference was detected by pH and temperature abuse for 20 min during storage. When the synthetic peptides were digested by pepsin, trypsin, and chymotrypsin, the ACE inhibitory activity was not changed. These results indicated that the 4 synthetic peptides with ACE inhibitory activity were pH-stable, heat-stable, and resistant to proteinases in gastro-intestinal tracts. Therefore, those 4 peptides can be used as a source for functional food product with various applications.

• The Korean Journal of Physiology and Pharmacology
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• v.27 no.3
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• pp.197-208
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• 2023

Dysregulation of certain long non-coding RNAs may facilitate tumor initiation and progression. However, numerous carcinogenesis-related long noncoding RNAs have not been characterized. The goal of this study was to elucidate the role of LINC00562 in gastric cancer (GC). The expression of LINC00562 was analyzed using real-time quantitative PCR and Western blotting. The proliferative capacity of GC cells was determined using Cell Counting Kit-8 and colony-formation assays. The migration of GC cells were evaluated using wound-healing assays. The apoptosis of GC cells was assessed by measuring the expression levels of apoptosis-related proteins (Bax and Bcl-2). Xenograft models in nude mice were constructed for in vivo functional analysis of LINC00562. The binding relationship between miR-4636 and LINC00562 or adaptor protein complex 1 sigma 3 (AP1S3), obtained from public databases, was confirmed using dual-luciferase and RNA-binding protein immunoprecipitation experiments. LINC00562 was expressed in GC cells at high levels. Knockdown of LINC00562 repressed GC cell growth and migration, promoted apoptosis in vitro, and inhibited tumor growth in nude mouse models. LINC00562 directly targeted miR-4636, and miR-4636 depletion restored the GC cell behavior inhibited by LINC00562 absence. AP1S3, an oncogene, binds to miR-4636. MiR-4636 downregulation increased AP1S3 level, restoring GC cell malignant behaviors inhibited by AP1S3 downregulation. Thus, LINC00562 exerts carcinogenic effects on GC development by targeting miR-4636-mediated AP1S3 signaling.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.1
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• pp.391-394
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• 2012

Aim: Depression is thought to be a predictor of poor survival among cancer patients. In our study, we aimed to investigate the association between depression and survival in patients with gastric cancer. Methods: The subjects were a total of 300 patients aged 20-75 years who had histological confirmed diagnosis of gastric cancer from January 2004 to May 2006. Three months after patients diagnosis, depression was scored using by the Depression Status Inventory (DSI) designed by Willian WK Zung. The follow-up period consisted of a total of 13,643 person-months. A Cox's regression analysis was used to assess the association between depression and survival. Results: The percentage of subjects with depression according to the DSI depression criteria was 31%. Tumor stage and treatment methods were significantly associated with depression of patients. Age (60 years or older), annual income, tumor stage, lymph nodes metastasis and treatment were significantly associated with increased hazard ratio (HR) for gastric cancer survival. The adjusted HR for mortality risk in gastric cancer patients with depression tended to be high (HR=3.34, 95% CI=1.23-5.49) and a significant trend was found (P<0.05). Conclusion: The data obtained in this prospective study in Chinese support the hypothesis that depression is associated with poor survival among gastric cancer patients. Further studies with a large sample and longer term follow-up period are needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.832-839
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• 2014

To evaluate the digestive characteristics and bioavailability of dietary soybean meal (SBM), the post-prandial changes in the gastric contents of rainbow trout Oncorhynchus mykiss were determined for 24 h after feeding of SBM diets. A curve estimation of regression diagnostics using a comparison of the adjusted $r^2$ and probability was performed to test the tendency of the post-prandial changes and gave a quadratic polynomial (exponential) regression for all experimental groups. The gastric evacuations rates (GER) for higher-SBM groups were slower than those for lower-SBM groups. The estimated GER (digestion time) for 75% gastric content for fish fed a 70% SBM diet was 1.63 times longer than that for fish fed the control diet. Despite the fact that the pH values in the gastric contents rose from 4.05 at 0 h to 5.12-5.38 at 1 h after feeding, then dropped to 4.57-4.83 at 9 h, with no significant differences among experimental groups, the gastric moisture contents increased significantly in the higher-SBM groups. This is most likely due to an increase in digestive juices in the higher-SBM groups, rather than water introduced externally. The percentage of soluble nitrogen in the gastric contents of fish fed the higher-SBM diets was higher than that in the fish fed the control diet, and the SBRs (stomach weight/body weight${\times}100$) in the higher-SBM groups (diets 4, 5, 6 and 7) were also significantly higher than the SBR of the control group (P<0.05). This may indicate that the protein in SBM can be digested slowly due to physiological digestive adaptation in rainbow trout.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.523-528
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• 2006

The digestibility of heat- or high-pres sure-treated beef extracts was evaluated with an in vitro simulated gastric digestion model and each sample also underwent immune assay to detect its antigenicity with the sera of beef allergic patients. Heat treatment of the beef extracts considerably decreased their digestibility, whereas high-pressure treatment at 200 MPa improved their digestibility compared with the control, but the difference was not significant. The digestibility of the high pressure-treated beef extract was generally higher than that of the heat-treated samples. Depending on the degree of digestion, the degree of antigenicity of the main beef allergens decreased. On the basis of these results, we hypothesized that the allergenicity of beef could be eliminated if the allergenic proteins are sufficiently digested in the digestive organ, leading to the suggestion that the digestibility of allergenic proteins must be improved in food processing. In conclusion, high-pressure processing is a more acceptable food processing technique for beef considering its digestibility.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.58-63
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• 2007

Bifidobacteria are probiotic organisms that provide both flavor and health benefits when incorporated as live cultures into commercial dairy products. Because bifidobacteria are very sensitive to environmental conditions (acids, temperature, oxygen, bile salts, the presence of other cultures, etc.), their viability in human gastrointestinal tract is limited. The microencapsulation of bifidobacteria is a process to protect them against harsh environmental conditions, thereby increasing their viability while passing through human gastrointestinal tract. To confirm the survival rate of microencapsulated Bifidobacterium breve CBG-C2 in milk, their survival rate was compared with several kinds of free bifidobacteria and lactic acid bacteria in commercial yogurt products under simulated gastric and small intestinal conditions. Double-microencapsulation of the bacteria was employed to increase the survival rate during digestion. The outer layer was covered with starch and gelatin to endure gastric conditions, and the inner layer was composed of a hard oil for the upper small intestinal regions. Almost all microencapsulted bifidobacteria in the milk survived longer than the free bifidobacteria and lactic acid bacteria in the commericial yogurt products under the simulated gastric conditions. Numbers of surviving free bifidobacteria and lactic acid bacteria in the commercial products were significantly reduced, however, the viability of the microencapsulated bificobacteria in the milk remained quite stable under gastric and small intestine conditions over 3$\sim$6 hrs. Thus double-microencapsualtion of bifidobacteria in milk is a promising method for improving the survival of bifidobacteria during the digestive process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.378-383
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• 2002

The aim of the study was to analyze N-nitrosamine (NA) and its precursors in serveral fermented foods which were treated with nitrite, thiocyanate and ascorbic acid under simulated gastric digestion. Every analyzed sample contained nitrate, with levels ranging from 0.3 to 1.3 mg/kg, but nitrite was present at very low levels of less than 0.3 mg/kg. And other precursors of amines such as dimethylamine and trimethylamine were detected less than 0.5 mg/kg in every samples. N-nitrosodimethylamine (NDMA) was detected in the levels of <0.5 ∼ 2.7 ug/kg in soy sauce,1.5∼3.1 ug/kg in soybean paste and <0.5∼1.8 ug/kg in beer, while NDMA levels increased by 1.1∼4.5 times in the fermented foods which were digested under simulated gastric conditions.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.94-100
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• 2002

This work was performed in order to examine the effect of nitrite, thiocyanate and ascorbic acid on formation of N-nitrosamine(NA) in kimchi, fermented anchovy and shrimp under simulated gastric digestion, in vitro. The contents of nitrate were 10.7~24.5 mg/kg in kimchi, 1.5~5.6 mg/kg in fermented anchovy, 1.0~2.0 mg/kg in fermented shrimp and those of nitrite were average 0.3 mg/kg in all analyzed samples. Dimethylamine and trirmethylarnine contents were 4.9~l5.4 mg/kg, 0.6~0.8 mg/kg in kimchi, 3.3~4.0 mg/kg, 1.9~2.8 mg/kg in fermented anchovy, 30.3~177.9 mg/kg, 4.4~21.3 mg/kg in fermented shrimp, respectively. The contents of N-nitrosodime -thylamine(NDMA) were in the range of 0.8~6.9 $\mu\textrm{g}$/kg in kimchi, 0~l.2 $\mu\textrm{g}$/kg in fermented anchovy and 0~0.9 $\mu\textrm{g}$/kg in fermented shrimp. After simulated gastric digestion, NDMA was increased about 1.5 times in all sample. In every nitrite added samples, the contents of NDMA were increased by 183.1 times in fermented shrimp and were detected 192.4 $\mu\textrm{g}$/kg and 220.9 $\mu\textrm{g}$/kg when it was treated with 4 mM and 8 mM of nitrite, respectively. NDMA, when above samples were added 8 mM nitrite and 6.4 mM thiocyanate, was increased about 1.5 times than control samples. The formation of NDMA was inhibited by 49.9~92.4% in all samples added 12.8 mM ascorbic acid compared with the control sample.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.267.1-267.1
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• 2002

The potential allergenicity of the transgene products in genetically modified organisms (GMOs). has been an important issue. As a part of the risk assessment of GMOs. we investigated the physicochemical stability and the immunogenicity of food allergens to determine their allergenicity. We have systematically evaluated the stability of food allergens in the gastrointestinal tract by using simple models of gastric (Stimulated gastric fluid) and intestinal (Stimulated intestinal fluid) digestion. (omitted)