• Biomolecules & Therapeutics
• /
• v.21 no.1
• /
• pp.29-34
• /
• 2013

The tumor necrosis factor (TNF)-related apoptosis-inducing ligand (TRAIL) is a member of the tumor necrosis factor family of cytokines. TRAIL selectively induces apoptotic cell death in various tumors and cancer cells, but it has little or no toxicity in normal cells. Agonism of TRAIL receptors has been considered to be a valuable cancer-therapeutic strategy. However, more than 85% of primary tumors are resistant to TRAIL, emphasizing the importance of investigating how to overcome TRAIL resistance. In this report, we have found that nemadipine-A, a cell-permeable L-type calcium channel inhibitor, sensitizes TRAIL-resistant cancer cells to this ligand. Combination treatments using TRAIL with nemadipine-A synergistically induced both the caspase cascade and apoptotic cell death, which were blocked by a pan caspase inhibitor (zVAD) but not by autophagy or a necrosis inhibitor. We further found that nemadipine-A, either alone or in combination with TRAIL, notably reduced the expression of survivin, an inhibitor of the apoptosis protein (IAP) family of proteins. Depletion of survivin by small RNA interference (siRNA) resulted in increased cell death and caspase activation by TRAIL treatment. These results suggest that nemadipine-A potentiates TRAIL-induced apoptosis by down-regulation of survivin expression in TRAIL resistant cells. Thus, combination of TRAIL with nemadipine-A may serve a new therapeutic scheme for the treatment of TRAIL resistant cancer cells, suggesting that a detailed study of this combination would be useful.

• Korean Journal Plant Pathology
• /
• v.1 no.3
• /
• pp.199-206
• /
• 1985

Viroids are the smallest. well-characterized infectious agents presently known. and so far viroids have been found only in higher plants. The structures of viroid-molecules are single-stranded, covalently closed circular RNA molecules with a range of 240 to 380 nucleotides according to the various viroids. Viroids are remarkable not only as a new category of pathogen, which cause economically important diseases, but also as an excellent model system for biochemical and biophysical investigations because of their small size, relative stability and their self-replication. Four different patato spindle tuber viroid isolates, which express the different symptoms on the same host plant exchange only 2 to 6 nucleotides in the total number of 359 nucleotides, but now the mechanism of viroid pathogenicity is not explained fully. Viroid-melecules are replicated without any special viroid-associated proteins, and during the process of viroid replication oligomeric viroid-associated RNAs are detected at nuclei of viroid infected leaf tissue. The mechanism of viroid replication can now be illustrated according to a possible explanation of rolling-circle system. Although the rapid progress have been made in elucidation of the biochemical and biophysical properties of PSTV and other viroids, the mechanism of viroid replication and pathogenicity is less known and is still a matter of speculation. When these problems can be sufficiently explained, the viroid molecule could play an important role as an available vector in plant genetic engineering.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.32 no.2
• /
• pp.125-130
• /
• 2012

This study was performed to investigate the nutritive values of white panicled rice (Oryza sativa L., WPR) silage manufactured with WPR grown in reclaimed paddy field of Bigumdo of Korea in 2011. The WPR used in this study were collected in 1,000 ha of reclaimed paddy field of Bigumdo and was harvested at dough stage and ensiled. The yield of whole crop rice (WCR) grown in region received the most severe damage (MSD) was lower as about 800 kg/ha as than that in region of normal growth (NG). The content of crude protein and total digestible nutrient in WCR of MSD slightly increased, as compared to that in WCR of NG, but the contents of acid detergent fiber and neutral detergent fiber significantly decreased (p<0.05). The pH in WCR silage of MSD and NG ranged from 4.5 to 5.0 and pH decreased by the inoculation of lactic bacteria (p<0.05). The content of lactic acid in WCR silage of MSD and NG increased by the inoculation of lactic bacteria (p<0.05), but the content of acetic acid and butyric acid decreased (p<0.05). Flieg's score in WCR silage of MSD and NG inoculated lactic bacteria increased from 2 to 3 grade, as comparing to non-inoculation of lactic bacteria. Therefore, this study suggests that WPR can be utilized as forage.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.32 no.2
• /
• pp.93-100
• /
• 2012

We examined the contents of amino acids to provide the basic data for the utilization of white panicled rice (Oryza sativa L., WPR) cultured in reclaimed paddy field of Bigumdo of Korea in 2011. WPR used in this study were collected in 1000 ha of reclaimed paddy field of Bigumdo. Crude protein contents of whole rice have the highest in leaf blade, followed by whole grain, leaf sheath and stem. The contents of total amino acids showed the highest trend in region received the most severe damage, but the lowest trend in region of normal growth. The content of glutamic acid was the highest among amino acids in leaf blade, whole grain, leaf sheath and stem collected in all regions, but the content of methionine was the lowest. Therefore, the contents of amino acids showed a similar level between the region occurred WPR and the region of normal growth. Further research on the nutritional aspects of forage must be performed because nutritive values of WPR were influenced by the degree of damage of WPR.

• Journal of Life Science
• /
• v.24 no.12
• /
• pp.1316-1324
• /
• 2014

Most beta-glucans obtained from various fruit bodies of mushrooms and mushroom mycelial cultures have high-molecular weight glycoproteins, conjugated with beta-glucans. We report that isoflavone-conjugated glycolproteins (designated as gluvone) were isolated and exhibited stronger anticarcinogenic activities. Agaricus blazei mycelia (ABM) was cultured in a liquid medium containing soybean flakes for 14 days. The liquid culture was autolyzed by incubating at $53^{\circ}C$ (pH 5.5) for 3 h. A crude glycoprotein (CGP) fraction with a cytotoxic effect on a mouse ascite cancer cell line (S-180) and a human breast cancer cell line (MCF-7) was isolated from the autolyzed ABM cultures by 80% ethanol treatment. Gluvone was isolated from the CGP with Sephadex G-75 column chromatography. It exhibited a stronger anticancer effect than CGP against the S-180 cell-induced female ICR mouse ascites carcinogenesis. Gluvone with 9,400 daltons was identified as a glycoprotein conjugated with isoflavone. According to HPLC and GC analysis, in conjunction with $^1H$-NMR spectral analysis, it contained 60% carbohydrates (glucose, fructose, and ribose), 31% protein, and 2% isoflavone (daidzein and genistein), which is a novel material. These results indicate that a strong anticarcinogenic gluvone was isolated from the autolyzed product of a submerged liquid culture of ABM, suggesting that autolysis could be a useful tool to produce antitumor agents.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.300-304
• /
• 1994

To predict quality change of Kochujang distributed in the market, physicochemical properties were observed during storage at $13^{\circ}C$, $27^{\circ}C$ and $37^{\circ}C$ for 240 days. Moisture, crude protein and capsaicin contents were nearly constant for storage at the selected temperatures. Amino nitrogen, value of surface color and pH were decreased during storage while ammonia nitrogen and titratable acidity were increased. Storage temperature affected quality change significantly as higher temperature showed clear increase or decrease phenomena of above factors. Number of total cell count was not changed significantly, and fungi was not detected. From the correlation coefficient among physicochemical properties and sensory evaluation scores, the highest correlation was obtained in amino nitrogen content and sensory score. Degradation of amino nitrogen was a first order reaction, and the $Q_{10}$ value calculated from reaction constant was 2.98. Also, activation energy for the destruction of amino nitrogen calculated from Arrhenius equation was 15.34 Kcal/mole.

• Korean Journal of Food Science and Technology
• /
• v.13 no.2
• /
• pp.107-113
• /
• 1981

Free sugars were isolated from ginseng root and its products and analyzed by using high performance liquid chromatogrphy. To isolate free sugars from aqueous sample solution fat-soluble components, crude saponin and protein were removed from the solution by extracting with benzene, water-saturated butanol and 80% ethanol, respectively. Free sugars found from both ginseng root and its products were fructose, glucose, sucrose and maltose, and the only sugar detected from red ginseng root and its products was rhamnose. Major sugar detected from fresh ginseng and white ginseng roots was sucrose, while sucrose and maltose were major sugars of red ginseng root.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.724-734
• /
• 2016

The purpose of this study was to determine the health behaviors and nutritional status related to dyslipidemia in Korean middle-aged adults (between 50 and 64 years old) from the Korean National Health and Nutrition Examinations Survey data (2007~2010). A total of 4,721 subjects were analyzed in this study. The subjects were divided into three groups (normal, borderline, and dyslipidemia) according to serum lipid levels. Parameters included in this study were drinking and smoking, anthropometric parameters, blood and nutritional parameters. The latter parameter included food/nutrients intake. All data was adjusted by sex, region, education level, and age. General linear model and logistic regression model were used for statistical analysis. The dyslipidemia group was comprised of more men than women. By contrast, the borderline group was comprised of more women than men (p<0.001). No significant differences were observed for other general characteristics. There were more smokers and drinkers(drinking per time) in the dyslipidemia group (p<0.05). Anthropometric data showed significant difference, ie, height (p<0.05), weight, body mass index, waist circumference, percent body fat, and blood pressure were higher in the dyslipidemia group (p<0.001). Only blood urea nitrogen showed no significant difference among groups. The HbA1c (p<0.01), fasting blood glucose, GOT, GPT, creatinine levels were higher in the dyslipidemia group (p<0.001). So it is required for the management of obesity in dyslipidemia group. The dyslipidemia group ate less sea food (p<0.05). The nutrients intake of energy and protein, thiamin, riboflavin, niacin, calcium, phosphorus were lower in the dyslipidemia group (p<0.05). Therefore, to lower dyslipidemia prevalence rates, it is necessary to increase the intake of foods containing ${\omega}-3$ fatty acids. We also suggest a meal management program and nutritional education to recognize the risk of dyslipidemia, especially for people such as the individual in the borderline and dyslipidemia study groups.

• Food Science of Animal Resources
• /
• v.25 no.3
• /
• pp.285-294
• /
• 2005

The objective of this study was to evaluate the physico-chemical properties and flavor compounds of sausages with various levels and molecular weight (MWs) of chitosans, during storage at $4^{\circ}C$. Various MWs (Low: 1.5 kDa; Medium: $30{\sim}50$ kDa; High: 200 kDa) and two levels (0.3 and $0.6\%$) of chiosans were dissolved and measured the viscosity at $4^{\circ}C$, pH values were not affected (p>0.05) by either MWs or levels of chitosans. The addition or high MWs or chitosan into the pork salt soluble protein (SSP) increased the viscosity, whereas no differences were observed in low and medium MWs of chitosan. Textural profile analysis (TPA) was affected by the addition of medium or high MWs of chitosan. As a result, the addition of medium of chitosan increased the hardness, gumminess, chewiness, cohesiveness and springiness values, whereas increased level of chitosan didn't affect TPA values, except few cases. Approximately twenty-nine flavor compounds were identified in the low-fat and regular-fat sausages, however the addition of chitosans didn't impair the flavor composition of the sausages, These results indicated that the addition of chitosans didn't affect the flavor profiles, but affected the textural properties in the sausages, especially MWs higher than 30 kDa.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.789-796
• /
• 2012

This study attempted to investigate the characteristics of Superjami, which had a high C3G (cyandin-3-glucoside) content by comparing it with common rice (Ilpum) and black rice (Heougjinju, Suwon 415) for their components and physio-chemical characteristics. There were no significant differences in the water content, however there were significant differences in crude protein and crude fat in the order of Ilpum < Superjami < Heougjinju. As for the morphological characteristics of grains, it had been learned that Superjami was heavier and longer than the common rice, moreover Superjami had bigger seeds. As for the hardness of grains, the longer the time of steeping, the more decreased their hardness was at large. In the case of color, they showed significant differences in all the L, a, and b values of grains and flours. As a result of the experiment of pigment elution after steeping of the rice flours at $20^{\circ}C$ and $40^{\circ}C$, the longer the time steeping, the more increased the pigment elution became. The values are bigger with Heougjinju and Superjami than with Ilpum. As for the elution pH after rice steeping, the longer the time of steeping, the lower pH all the assays tended to have. As a result of the analysis of the total polyphenol contents of Ilpum, Heougjinju, and Superjami, it had turned out that the total polyphenol contents of Heougjinju and Superjami are 1.2 times as high as Ilpum, a common rice, and that Superjami is significantly higher than Heougjinju. As a result of the experiment of DPPH radical scavenging ability, there are significant differences among the assays in the order of Superjami > Heougjinju > Ilpum. Futher, it has turned out that Superjami has a higher DPPH radical scavenging ability than Heougjinju. Consequently, it can be stated that Superjami has a strong anti-oxidative ability. Thus, we should more precisely grasp the cooking characteristics of Superjami, which is in the state of brown rice, via comparing it with a common brown rice, and also provide opportunities to apply Superjamii to more foods by studying its starch characteristics in addition to its grain and flour properties.