Analysis of the Cytotoxicity of Green Pigment Produced on the Surface of Roasted and Retorted Chestnuts Using Immune Cells and Gastrointestinal Cancer Cells |
Jung, Ha-Na
(Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Jeong, Ji-Hyun (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) Cheon, Hee-Soon (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) Choi, Jun-Bong (CJ Cheiljedang Corporation) Cho, Hyunn-Ho (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) Jhin, Chang-Ho (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) Hwang, Keum-Taek (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) |
1 | Lee HJ, Chung MJ, Cho JY, Ham SS, Choe M. 2008. Antioxidative and macrophage phagocytic activities and functional component analyses of selected Korean chestnut (Castanea crenata S. et Z.) cultivars. J Korean Soc Food Sci Nutr 37: 1095-1100. 과학기술학회마을 DOI ScienceOn |
2 | Halliwell B, Clement MV, Long LH. 2000. Hydrogen peroxide in the human body. FEBS Letters 486: 10-13. DOI ScienceOn |
3 | Geronikaki AA, Gavalas AM. 2006. Antioxidants and inflammatory disease: synthetic and natural antioxidants with anti-inflammatory activity. Comb Chem High Throughput Screen 9: 425-442. DOI |
4 | Watson AJ, Askew JN, Sandle GI. 1994. Characterisation of oxidative injury to an intestinal cell line (HT-29) by hydrogen peroxide. Gut 35: 1575-1581. DOI ScienceOn |
5 | Gallin JI, Snyderman R. 1999. Inflammation: Basic Principles and Clinical Correlates. 3rd ed. Lippincott Williams & Wilkins, Philadelphia, PA, USA. p 1-4. |
6 | Stuehr DJ, Marletta MA. 1987. Synthesis of nitrite and nitrate in murine macrophage cell lines. Cancer Res 47: 5590-5594. |
7 | Morini G, Maga JA. 1995. Volatile compounds in roasted and boiled Chinese chestnuts (Castanea molissima). Lebensm Wiss u Technol 28: 638-640. DOI ScienceOn |
8 | Shin DH, Oh MJ, Kim SH. 1981. Effect of heat treatments on the chemical compositions of flesh in chestnut processing. Research Reports of Agricultural Science and Technology- Chungnam University 8: 117-125. |
9 | Adams JB, Brown HM. 2007. Discoloration in raw and processed fruits and vegetables. Crit Rev Food Sci 47: 319-333. DOI ScienceOn |
10 | Kubec R, Hrbacova M, Musah RA, Velisek J. 2004. Allium discoloration: precursors involved in onion pinking and garlic greening. J Agr Food Chem 52: 5089-5094. DOI ScienceOn |
11 | Adams JB. 1994. Green color development in potato cooking water. Food Chem 49: 295-298. DOI ScienceOn |
12 | Yabuta G, Koizumi Y, Namiki K, Hida M, Namiki M. 2001. Structure of green pigment formed by the reaction of caffeic acid esters (or chlorogenic acid) with a primary amino compound. Biosci Biotechnol Biochem 65: 2121- 2130. DOI ScienceOn |
13 | Mosmann T. 1983. Rapid calorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays. J Immunol Methods 65: 55-63. DOI ScienceOn |
14 | Izumi S, Ohno N, Yadomae T. 1997. Down-regulation of LPS-induced nitric oxide synthesis of murine macrophages by oral administration of sho-saiko-to. Drug Develop Res 40: 48-55. DOI ScienceOn |
15 | Riddell SR, Murata M, Bryant S, Warren EH. 2002. T-cell therapy of leukemia. Cancer Control 9: 114-122. DOI |
16 |
Fong CC, Zhang Y, Zhang Q, Tzang CH, Fong WF, Wu RSS, Yang M. 2007. Dexamethasone protects RAW 264.7 macrophages from growth arrest and apoptosis induced by |
17 | Chenlo F, Moreira R, Fernandez-Herrero C, Vazquez G. 2007. Osmotic dehydration of chestnut with sucrose: Mass transfer processes and global kinetics modelling. J Food Eng 78: 765-774. DOI ScienceOn |
![]() |