• The Korean Journal of Physiology and Pharmacology
• /
• 제16권5호
• /
• pp.321-326
• /
• 2012

Resveratrol, a natural compound, has been shown to possess anti-cancer, anti-aging, anti-inflammatory, anti-microbial, and neuroprotective activities. In this study, we examined the antiproliferative and cytotoxicity properties of resveratrol in Rat B103 neuroblastoma cells; although it's molecular mechanisms for the biological effects are not fully defined. Here, we examined the cellular cytotoxicity of resveratrol by cell viability assay, antiproliferation by BrdU assay, DNA fragmentation by DNA ladder assay, activation of caspases and Bcl-2 family proteins were detected by western blot analyses. The results of our investigation suggest that resveratrol increased cellular cytotoxicity of Rat B103 neuroblastoma cells in a dose-and time-dependent manner with $IC_{50}$ of 17.86 ${\mu}M$ at 48 h. On the other hand, incubation of neuroblastoma cells with resveratrol resulted in S-phase cell cycle arrests which dose-dependently and significantly reduced BrdU positive cells through the downregulation of cyclin D1 protein. In addition, resveratrol dose-dependently and significantly downregulated the expression of anti-apoptotic protein includes Bcl-2, Bcl-xL and Mcl-1 and also activates cleavage caspase-9 and-3 via the downregulation of procaspase-9 and -3 in a dose-dependent manner which indicates that involvement of intrinsic mitochondria-mediated apoptotic pathway. In conclusion, resveratrol increases cellular cytotoxicity and inhibits the proliferation of B103 neuroblastoma cells by inducing mitochondria-mediated intrinsic caspase dependent pathway which suggests this natural compound could be used as therapeutic purposes for neuroblastoma malignancies.

• Journal of Microbiology and Biotechnology
• /
• 제29권10호
• /
• pp.1580-1590
• /
• 2019

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

• Asian Pacific Journal of Cancer Prevention
• /
• 제15권21호
• /
• pp.9445-9451
• /
• 2014

Neuroblastoma is the most common extracranial solid tumor in children. Approximately half of the affected patients are diagnosed with high-risk poor prognosis disease, and novel therapies are needed. Sanguinarine is a benzophenanthridine alkaloid which has anti-microbial, anti-oxidant and anti-inflammatory properties. The aim of this study is whether sanguinarine has in vitro apoptotic effects and which apoptotic genes might be affected in the human neuroblastoma cell lines SH-SY5Y (N-myc negative), Kelly (N-myc positive, ALK positive), and SK-N-BE(2). Cell viability was analysed with WST-1 and apoptotic cell death rates were determined using TUNEL. After RNA isolation and cDNA conversion, expression of 84 custom array genes of apoptosis was determined. Sanguinarine caused cell death in a dose dependent manner in all neuroblastoma cell lines except SK-N-BE(2) with rates of 18% in SH-SY5Y and 21% in Kelly human neuroblastoma cells. Cisplatin caused similar apoptotic cell death rates of 16% in SH-SY5Y and 23% in Kelly cells and sanguinarine-cisplatin combinations caused the same rates (18% and 20%). Sanguinarine treatment did not affect apoptototic gene expression but decreased levels of anti-apoptotic genes NOL3 and BCL2L2 in SH-SY5Y cells. Caspase and TNF related gene expression was affected by the sanguinarine-cisplatin combination in SH-SY5Y cells. The expression of regulation of apoptotic genes were increased with sanguinarine treatment in Kelly cells. From these results, we conclude that sanguinarine is a candidate agent against neuroblastoma.

• 한국식품과학회지
• /
• 제40권6호
• /
• pp.702-706
• /
• 2008

석류는 항당뇨, 항암, 항산화, 항미생물 및 항염증 효과와 같은 다양한 생리적 특성을 가지고 있다. 석류의 씨, 껍질 및 즙의 메탄올 추출물의 항알레르기 활성을 조사하기 위해, 인간 호염구인 KU812F 세포에 있어, A23187로 유도된 탈과립에 있어 저해효과를 검토하였다. 세포를 각각의 추출물로 처리하여, A23187로 자극한 후, 세포 내 칼슘농도, ${\beta}$-hexosaminidase 및 히스타민 함량을 조사하였다. 각각의 석류 추출물은 A23187에 의해 유도된 세포 내 칼슘 농도, 히스타민 및 ${\beta}$-hexosaminidase 유리를 농도 의존적으로 감소시켰다. 이러한 결과는 석류 추출물은 알레르기 반응에 있어 칼슘 유입의 억제를 통한 탈과립의 강력한 저해제로서의 가능성을 제시하고 있다.

• 한국식품과학회지
• /
• 제53권5호
• /
• pp.509-513
• /
• 2021

커큐민은 산화방지능, 항염증, 항우울, 항균, 항종양 등의 다양하고 유익한 생리학적 활성이 있는 것으로 알려져 있다. 또한, 커큐민은 면역조절, 대사조절, 신경보호 효과도 가지고 있다. 지난 10년 동안 13,000편 이상의 연구 논문에서 커큐민의 건강상 이점에 대한 연구가 발표되었음에도 불구하고, 아직까지 전 세계 어느 나라에서도 커큐민을 의약품으로 시장에 출시하지 못하고 있다. 긍정적인 결과가 많음에도, 건강상의 이점을 내세우는 대부분의 연구는 커큐민의 다양한 화학적 거동을 고려하지 않은 시험관실험 및 동물실험에 기반으로 하고 있다. 커큐민은 PAINS이자 IMPs 중의 하나로 알려져 있다. 따라서 엄격한 연구 설계에도 불구하고, 인체적용시험 및 임상시험은 특별한 이점을 입증할 수 없었다. 이 논문에서는 커큐민의 다면적 특성을 검토하여 커큐민의 부정적 특성이 이로운 효과와 균형을 이룰 수 있도록 하고 건강상의 이점을 더 잘 이해할 수 있는 잠재적 연구 방법을 제안하고 있다.

• KSBB Journal
• /
• 제10권1호
• /
• pp.71-77
• /
• 1995

Penicillium spiculisporum으로부터 생산한 S-acid 와 그의 유도체를 만들고 이들의 계면활성제로서의 특성을 살펴 보았다. S-lNa 엽 이 우수한 표면장력 저하능 (31.6dyne/때)과 기존의 SDS, Tween 80을 능가하는 분산능력을 보였다. 또한 칼슐 존재 하에 서도 유화능력을 유지할 수 있었고 침투력에서도 기존의 LAS와 유사한 결과를 보였다. 반면 대전방지 능력은 거의 없었고 세척력은 LAS의 70%를 보였다. 생분해측면에서는 모든 유도체가 기존의 계연활 성제보다 월등히 빨리 분해되었으며 방청력변에서는 S-3Na 엽이 기존의 방청제와 유사한 우수한 결과를 보였다.

• Journal of Ginseng Research
• /
• 제40권4호
• /
• pp.309-314
• /
• 2016

Korean Red Ginseng (KRG) is a heat-processed ginseng developed by the repeated steaming and air-drying of fresh ginseng. Compared with fresh ginseng, KRG has been shown to possess greater pharmacological activities and stability because of changes that occur in its chemical constituents during the steaming process. In addition to anticancer, anti-inflammatory, and immune-modulatory activities, KRG and its purified components have also been shown to possess protective effects against microbial infections. Here, we summarize the current knowledge on the properties of KRG and its components on infections with human pathogenic viruses such as respiratory syncytial virus, rhinovirus, influenza virus, human immunodeficiency virus, human herpes virus, hepatitis virus, norovirus, rotavirus, enterovirus, and coxsackievirus. Additionally, the therapeutic potential of KRG as an antiviral and vaccine adjuvant is discussed.

• 한국식품영양과학회지
• /
• 제28권4호
• /
• pp.780-785
• /
• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.

• 한국응용과학기술학회지
• /
• 제35권3호
• /
• pp.975-984
• /
• 2018

마치현 추출물에 대한 생리활성 소재로서 응용 가능성을 확인하고자 하였다. 마치현 추출물의 측정 결과, 플라보노이드, 폴리페놀 함량과 DPPH radical 소거능을 확인하였으며, 세포실험 결과 HaCaT, RAW 264.7, RBL-2H3 세포에서 유의한 세포독성은 나타나지 않았으며. $H_2O_2$에 의한 유발되는 산화적 스트레스에 대한 HaCaT 세포는 마치현 에탄올 $100{\mu}g/mL$ 농도에서 83% 보호효과가 확인되었다. RAW 264.7 세포에 대한 마치현 추출물의 항염 효과를 확인 결과 저농도에서도 nitric oxide 생성이 억제되었으며, S. aureus, S. epidermidis, P. acnes 균에서도 마치현 추출물의 농도 의존적으로 항균 활성이 확인되었다. 본 연구는 마치현 추출물의 항산화, 항염증 및 항균 효과를 가지는 생리 활성 물질로서 활용 가능성을 확인하였다.

• Journal of Microbiology and Biotechnology
• /
• 제30권4호
• /
• pp.477-481
• /
• 2020

Viability plays an important role in the beneficial microbes (probiotics) to produce health benefits. However, this idea has been changed after the invention of the term "paraprobiotics," indicating that non-viable microbes could produce health benefits similar to those produced by live probiotics. Occasionally, it might be dangerous to administer live probiotics to people with weak immunity. In such cases, ingestion of paraprobiotics could be a potential alternative. The definition of paraprobiotics refers to the use of inactivated (non-viable) microbial cells or cell fractions to provide health benefits to the consumer. Paraprobiotics have attracted much attention because of their long shelf life, safety, and beneficial effects, such as modulation of immunity, modification of biological responses, reduction of cholesterol, anti-inflammatory, and antiproliferative properties. These features indicate that paraprobiotics may play a vital role in improving the health of the consumer by enhancing particular physiological functions, even though the exact underlying mechanisms have not yet been completely elucidated. In this mini-review, we briefly discuss the historical backgrounds of paraprobiotics and evidence of their health-promoting effects, prophylactic, and therapeutic properties.