• Food Science and Biotechnology
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• v.17 no.5
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• pp.1047-1051
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• 2008

Overexpression of HER2 in breast cancer cells is considered to induce the expression of acetyl-CoA carboxylase $\alpha$ (ACACA) and fatty acid synthase (FASN) through activation of mammalian target of rapamycin (mTOR) signaling pathway. Resveratrol, a red wine polyphenol, has been shown to induce apoptosis in several cancers by interfering in several signaling pathways. Present study elucidated the mechanism by which resveratrol downregulates ACACA and FASN in breast cancer cells. Resveratrol activated AMP-activated protein kinase (AMPK) and downregulated mTOR in BT-474 cells. These effects of resveratrol were mimicked by AICAR, an AMPK activator, and exogenously expressed constitutively active AMPK, while they were abolished by a dominant-negative mutant of AMPK. The downregulation of mTOR was not accompanied with changes in Akt, the upstream regulator of mTOR. These findings indicate that the downregulation of ACACA and FASN by resveratrol is mediated by the downregulation of mTOR signaling pathway via activation of AMPK.

• Biomolecules & Therapeutics
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• v.21 no.5
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• pp.364-370
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• 2013

Resveratrol (trans-3,4'-trihydroxystillbene), a naturally occurring polyphenolic antioxidant found in grapes and red wine, elicits diverse biochemical responses and demonstrates anti-aging, anti-inflammatory, and anti-proliferative effects in several cell types. Previously, resveratrol was shown to regulate differentiation and inflammation in rabbit articular chondrocytes, while the direct production of nitric oxide (NO) in these cells by treatment with the NO donor sodium nitroprusside (SNP) led to apoptosis. In this study, the effect of resveratrol on NO-induced apoptosis in rabbit articular chondrocytes was investigated. Resveratrol dramatically reduced NO-induced apoptosis in chondrocytes, as determined by phase-contrast microscopy, the MTT assay, FACS analysis, and DAPI staining. Treatment with resveratrol inhibited the SNP-induced expression of p53 and p21 and reduced the expression of procaspase-3 in chondrocytes, as detected by western blot analysis. SNP-induced degradation of I-kappa B alpha ($I{\kappa}B-{\alpha}$) was rescued by resveratrol treatment, and the SN50 peptide-mediated inhibition of NF-kappa B (NF-${\kappa}B$) activity potently blocked SNP-induced caspase-3 activation and apoptosis. Our results suggest that resveratrol inhibits NO-induced apoptosis through the NF-${\kappa}B$ pathway in articular chondrocytes.

• Tuberculosis and Respiratory Diseases
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• v.69 no.1
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• pp.1-15
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• 2010

Lung cancer remains the most common cause of cancer death in the United States and worldwide. About 80~90% of cases are smoking-related and smoking cessation programs are of great importance in reducing lung cancer risk. However, the lifetime risk for lung cancer remains elevated even in ex-smokers. Chemoprevention holds the promise to further reduce this risk and thus to decrease lung cancer incidence and mortality. Over the last decades, most chemoprevention trials for lung cancer have yielded negative outcomes. Population-based studies suggest that high intake of certain foods such as soy, red wine or green vegetables may be associated with decreased cancer risk. Because of these observations and their general safety, a plethora of natural compounds is currently being studied for the chemoprevention of cancer. In this review we discuss promising in vitro and in vivo data of novel natural compounds, their interference with molecular mechanisms responsible for lung cancer development and potential implications for their further preclinical and clinical investigation.

• International Journal of Oral Biology
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• v.30 no.4
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• pp.111-116
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• 2005

Resveratrol (3,4',5-trihydroxy-trans-stilbene), a naturally occuring polyphenol compound which present in the skin of grapes and red wine has been considered to posses chemopreventive and antioxidant properties. However, little is known about the cellular actions by which resveratrol mediates its therapeutic effects. In this study, the effect of resveratrol on cell proliferation and induction of apoptosis in human osteogenic sarcoma (HOS) cells was investigated. $IC_{50}$ value was determined to be approximately $6.0{\mu}g/ml$. Chromosomal DNA framgmentation analysis showed the appearance degraded DNA in time-and dose-dependent manner upon treatment of resveratrol. In order to observe the molecular mechanism involved in resveratrol-induced apoptosis, Western blot analysis was performed. We observed the decrease in the level of procaspase-3, the zymogen form of active caspase-3 in resveratrol-treated cells. This result implies that caspase-3 is activated upon treatment of resveratrol. The activation of caspase-3 was confirmed by the cleavage of poly(ADP-ribose) polymerase. Taken together, our data demonstrate that resveratrol has anti-proliferative effect on HOS cells and induced apoptosis through activation of caspase-3 and PARP cleavage.

• BMB Reports
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• v.52 no.1
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• pp.24-34
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• 2019

Sirtuin is an essential factor that delays cellular senescence and extends the organismal lifespan through the regulation of diverse cellular processes. Suppression of cellular senescence by Sirtuin is mainly mediated through delaying the age-related telomere attrition, sustaining genome integrity and promotion of DNA damage repair. In addition, Sirtuin modulates the organismal lifespan by interacting with several lifespan regulating signaling pathways including insulin/IGF-1 signaling pathway, AMP-activated protein kinase, and forkhead box O. Although still controversial, it is suggested that the prolongevity effect of Sirtuin is dependent with the level of and with the tissue expression of Sirtuin. Since Sirtuin is also believed to mediate the prolongevity effect of calorie restriction, activators of Sirtuin have attracted the attention of researchers to develop therapeutics for age-related diseases. Resveratrol, a phytochemical rich in the skin of red grapes and wine, has been actively investigated to activate Sirtuin activity with consequent beneficial effects on aging. This article reviews the evidences and controversies regarding the roles of Sirtuin on cellular senescence and lifespan extension, and summarizes the activators of Sirtuin including Sirtuin-activating compounds and compounds that increase the cellular level of nicotinamide dinucleotide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1286-1290
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• 2006

The objectives of this study were to determine antioxidant activities and antioxidnat compounds of 13 imported and 4 domestic red wines and to investigate relationships between antioxidant activities and antioxidant compounds in the selected red wines. The concentrations of total polyphenolics and anthocyanins in the samples were investigated by spectrophotometric methods. ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, and reducing power have been used to compare the relative antioxidant activities of the selected red wines. In this study, total polyphenolic contents of the red wines were ranged from 250 to 2,298 mg gallic acid equivalents/L and the anthocyanin contents were ranged from 11 to 349 mg cyanidin-3-glucoside equivalents/L, respectively. As expected, all the red wines exhibited excellent antioxidnat activities (ABTS and DPPH radical scavenging and reducing power) except three domestic red wines. The correlation coefficient between total polyphenolic content and their antioxidant activities, namely ABTS radical scavenging activity, DPPH radical scavenging activity and reducing power, were 0.9784, 0.9905 and 0.8580, respectively. No correlation was observed between total anthocyanin content and their antioxidant activities.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1996.04a
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• pp.25-25
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• 1996

;Jindo Hongju is an unique red-colored traditional distilled wine of Korea. The unique attractive color of Jindo Hongju is due to the pigments of gromwell (Lithospermum erythrorhizon) root, derivatives of naphtoquinone such as shikonin and acetylshikonin. Which are extracted during the distillation process. The attractive color of the gromwell pigments is easily changed to dark red or to brown causing deterioration of the Quality of Jindo Hongju. Due to the discoloration of the pigments and to the limited supply of gromwell roots, some brewers manufacture spurious Jindo Hongju using artificial colorants. This study was performed to devise a simple method of detecting spurious Jindo Hongju products. The color of the gromwell pigments was greatly affected by pH change and the change could be demonstrated by the change of the absorption spectrum. At pH 4.0 the normal pH of Jindo Hongju, the absorption spectra of gromwell pigments and genuine Hongju products showed an absorption maximum of 520 nm. The absorption maximum was shifted to 570 nm and to 616 nm as the pH was raised to 7.0 and 11.0 respectively. This transition due to the pH change was also demonstrated on em chromaticity diagram. The characteristic transition due to pH change of gromwell pigment solution was not observed with an artificial colorant (red No.2) which was suspected to be used in the manufacture of imitation products. The absorption spectra of most of the Jindo Hongju collected from the market were similar to that of the gromwell pigments and showed the characteristic transition due to pH change with the addition of NaOH. However, with a few of the products, the absorption spectra was similar to that of the artificial colorant and the characteristic transition due to pH change was not observed, indicating these products might have been forged. The result of study suggests that the transition of the absorption spectrum and the change of the color due to pH change be used for the detection of imitation products. Farther more, since, at pH above 9.0, the color of the gromwell pigments and genuine Jindo Hongju could be visually differentiated from that of the artificial colorant and forged products, it might be possible that the forged products be easily detected by raising the pH to above 9.0 and visually comparing the color with that of the gromwell pigment at the same pH.me pH.

• Food Science and Preservation
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• v.15 no.2
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• pp.203-208
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• 2008

This study was conducted to evaluate quality of domestic wines, with a long-tenn goal of improving their quality. We compared the characteristics of 19 domestic and imported red wines. The titratable acidity of imported wines ranged from 0.5-0.6% and that of domestic wines ranged from 0.4-0.8%. The sugar content of domestic wines ranged from 4-10% whereas all imported wines had a sugar content below 1.0%. Red color value and tannin contents were generally high in imported wines and some domestic wines had similar tannin levels. For ratio of total sulfite contents below 10 mg/L, domestic wines were higher with 36.8% than imported wines with 5%. Volatile acid contents were higher in domestic wines than in imported wines, which may be due to contamination of domestic wines by acetic acid bacteria.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.673-677
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• 2002

To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations $(5{\sim}75%)$ of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for $5{\sim}15$ days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at $25^{\circ}C$ for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test $(pink{\sim}red)$; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.

• Journal of dental hygiene science
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• v.16 no.2
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• pp.150-156
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• 2016

In this study, the surface treatment of a self-cured temporary crown was polished using a denture bur, silicone bur, or pumice. The color stability of the temporary crown resin specimen was evaluated by immersing it in coffee, and cola, wine, beer, red pepper paste, or soybean paste. Two-hundred eighty-five identical resin specimens with six types of staining solution and three types of surface treatment were placed in a shaking incubator at $37^{\circ}C$. The degree of discoloration was observed using a time-lapse recording of days 1, 5, and 7. $L^*$, $a^*$, and $b^*$ were measured using a spectrophotometer, which shows the quantitative value of discoloration, and statistically processed after calculating ${\Delta}E^*$. The results show that as time passed, all the specimens showed a color change (p<0.001). The amount of color change was the greatest in in crowns with denture bur polishing on the day 1, 5, and 7. As the precipitation time increased, the ${\Delta}E^*$ value was also increased. Of the specimens immersed on day 1, the greatest color change in crowns polished with denture bur was observed in those immersed in red pepper paste, while the smallest color change was observed in those immersed in cola. On days 5 and 7, the greatest color change in crowns polished with denture bur was observed in those immersed in red wine. Crowns polished with silicone bur and immersed in soybean paste exhibited the smallest color change. Based on the results, compared to pumice polishing, silicone bur polishing results in better color stability, saves time and money, and is recommended for patients with temporary crowns.