• KSBB Journal
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• v.32 no.3
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• pp.224-232
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• 2017

Resveratrol has been actively investigated as an anticancer drug since it induces cell growth inhibition and apoptosis in many cancer cells. Resveratrol acts through modulation of multiple pathways and genes. In this study, we found resveratrol reduced cell growth and mammosphere formation in MDA-MB-231 triple-negative human breast cancer cells. This suppressive effect of resveratrol is accompanied by a reduction in Bmi-1 gene expression. We also observed that knock-down of Bmi-1 gene by small interfering RNA effectively sensitizes breast cancer cells to resveratrol treatment. Our data demonstrate, for the first time, that resveratrol down-regulates Bmi-1 expression in human breast cancer cells and suggest that specific molecular targeting of Bmi-1 can be combined with a chemotherapeutic strategy to improve the response of breast cancer cells to resveratrol.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.493-500
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• 2012

In order to confirm the possibility of UV utilization as a means for disease protection in grapevine the stilbene contents and the disease incidence in UV irradiated leaves were investigated. UV irradiation significantly increased the contents of resveratrol, piceatannol and piceid, in them, resveratrol and piceid showed in vitro inhibition of spore germination and mycelium growth of Botrytis cinerea. The accumulation of both the stilbenes in UV irradiated leaves seems to be enough to inhibit the B. cinerea growth, since the formation of necrotic spot on the leaves was considerably inhibited when they were inoculated with the conidial spores of B. cinerea. However the stilbenes were accumulated only in the leaves exposed directly to UV showing a limited translocation ability of the compounds. Thus it would be necessary to develop a method to evenly irradiate the entire crown of plant with UV in order to expect to protect them from disease by UV irradiation.

• KSBB Journal
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• v.27 no.5
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• pp.289-294
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• 2012

Resveratrol, natural polyphenol in grapes and red wine, is known to have the anti-proliferatory and anti-angiogenic effects in various cancer cells. In this study, we have investigated the effects of resveratrol in HT-29 colon cancer cells. Treatment of resveratrol in different concentrations and time inhibited proliferation of HT-29 colon cancer cells. We explored the effects of resveratrol on HT-29 colon cancer cell motility using a wound healing assay. In the absence of the resveratrol, the HT-29 cells are migrated along the edges of the wound and showed a large-scale migration, whereas dose- and time-dependent inhibition of cell flattening and spreading was observed in the presence of resveratrol. Resveratrol inhibited MMP-9 in a dose- and time-dependent on HT-29 colon cancer cells by Western blotting. In addition, resveratrol increased AMPK activity and decreased COX-2, VASP and VEGF expression. Treatment of compound C inhibited AMPK activity, however, the expression of VASP and COX-2 increased thus, COX-2 and VASP are modulated by AMPK. However treatment of celecoxib could not control AMPK activity but decreased VEGF expression. We suggest that resveratrol inhibits cell proliferation and migration through activation of AMPK and decreased COX-2, VASP and VEGF expression in HT-29 colon cancer cells.

• YAKHAK HOEJI
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• v.58 no.1
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• pp.1-6
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• 2014

We examined whether silibinin and resveratrol affect airway mucin production, degradation of $I{\kappa}B$ and translocation of NF-${\kappa}B$ p65 induced by TNF-${\alpha}$ in NCI-H292 cells. Cells were pretreated with each agent for 30 min and then stimulated with TNF-${\alpha}$ for 24 h or the indicated periods. The two compounds suppressed TNF-${\alpha}$-induced airway mucin production, degradation of $I{\kappa}B$ and translocation of NF-${\kappa}B$ p65. This result suggests that silibinin and resveratrol can regulate the production of mucin induced by TNF-${\alpha}$ through the inactivation of NF-${\kappa}B$ pathway in airway epithelial cells.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.315-322
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• 2011

This study was carried out to determine the effect of dietary supplementation of resveratrol and methoxylated resveratrol extracted from branch of Morus alba L. on the quality of chicken thigh meat during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (BD), BD with antibiotics (AB), vitamin E 20 IU (VE 20), vitamin E 200 IU (VE 200), resveratrol 20 ppm (RV 20), resveratrol 200 ppm (RV 200), methoxylated resveratrol 20 ppm (MR 20), and methoxylated resveratrol 200 ppm (MR 200). After slaughtering the broilers, thighs were collected and analyzed the quality change of the meat during storage at $4^{\circ}C$ for 5 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 1, 3, and 5. AB, VE, and MR increased pH value of chicken thigh compare to BD (p<0.05). Lightness ($L^*$) showed no significant difference during storage day 1 and 5. VE 200 and MR 20 stabilized the redness ($a^*$) of chicken thigh as the value of day 1. Water holding capacity of chicken thigh from VE 20, RV 200, MR 20, and MR 200 on storage day 3 was higher than that of BD (p<0.05). In sensory evaluation, the panelist discriminated the tenderness and gave the higher score on the chicken from AB, VE20, RV 20, and MR 20 compare to BD (p<0.05). These results suggest that the dietary resveratrol and methoxylated resveratrol could be used as chicken meat quality enhancer in broiler industry.

• Journal of Dairy Science and Biotechnology
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• v.35 no.3
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• pp.208-214
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• 2017

The aims of this study were to manufacture a hydrolyzed goat milk protein (HGMP)/chitosan ologisaccharide (CSO) nano-delivery system (NDS) and to investigate the effects of production variables, such as sodium tripolyphosphate (TPP), HGMP, and CSO concentration levels, on the formation and physicochemical properties of the NDS. An HGMP/CSO NDS was produced using the ionic gelation method at pH 5.5. Transmission electron microscopy and a particle size analyzer were used to determine the morphological and physicochemical properties of NDSs, respectively. The size of the HGMP/CSO NDS decreased from 225 to 138 nm as HGMP and CSO concentration levels decreased. The NDS had a positive surface charge, with a zeta-potential value of +23 mV. The encapsulation efficiency (EE) of docosahexaenoic acid was enhanced as the HGMP concentration level increased. Additionally, increasing the concentration level of CSO resulted in an increase in the EE of resveratrol. The HGMP/CSO NDS exhibited good physical stability during freeze-drying. Thus, our findings showed that the HGMP/CSO NDS was successfully manufactured and that HGMP and CSO concentration levels were key factors affecting the physicochemical properties of the NDS.

• Horticultural Science & Technology
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• v.29 no.4
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• pp.374-381
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• 2011

Stilbenes are polyphenolic natural products, which have antioxidative and antifungal activities. In some plants, including grapevine, the stilbene compounds, as resveratrol derivatives, exist in very diverse forms. Experiments to identify the individual stilbene compounds were carried out first to quantify them in UV-irradiated grapevine leaves. For this, stilbene glycosides were extracted from grapevine leaves which irradiated intensively with UV light. The glycoside samples were hydrolyzed by ${\beta}$-glucosidase, before analyzed by HPLC-mass spectrometer at each m/z corresponding to the mass of specific stilbenes. As results, in chromatograms, the enzymatic hydrolysis resulted in decrease and increase of the peaks expected for glycosides and aglycones, respectively. The samples were also exposed to sunlight in order to photo-isomerize the stilbene compounds. The light exposure resulted in disappearance and appearance of peaks expected for trans- and cis-isomers of stilbenes, respectively. Such a change of the peaks in chromatograms provided information needed for the inference to peak components. In this way, it was possible to identify 16 kinds of stilbene compounds from grapevine leaves. The identified stilbenes were quantified from grapevine leaves irradiated mildly by UV light. The UV-irradiation increased markedly in the content of stilbene compounds, especially trans-resveratrol by several hundredfold. In addition, piceatannol, which is a mere minor component of stilbenes in control leaves and a more active radical scavenger than resveratrol, was also increased by several tenfold by the treatment. The increase in stilbene contents as influenced by UV irradiation seems to be one of the stress coping responses of grapevine as a hormesis phenomenon.

• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.50-54
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• 2015

Mulberry fruit is common to keep a frozen storage because of the very high water content. Because freezing-storing cost is generated before the processing or sales, farmers of mulberry fruit production are weighted in financial burden. In addition, mulberry fruit has difficulty in expanding consumption by made in the simple processed products like the mulberry jam, mulberry juice, mulberry enzyme, alcohol, etc. Recent, frozen fruits including frozen blueberries, frozen strawberries, frozen mango, frozen rich, frozen mulberry fruit has been started to sell in the large discount stores and convenience stores. However, there is restricted sales in only special place that have the frozen distribution facilities. So, for the income improvement and consumption promotion of mulberry farmers facing these difficult situations, we developed the processing method of semi-dried mulberry fruit using the vacuum freezing dryer. The frozen mulberry fruit which was stored below $-40^{\circ}C$ is to dry in a vacuum freeze dryer, at $30{\sim}35^{\circ}C$, 23 ~ 24 hours. Semi-dried mulberry fruit seperated respectively. It had soft texture, and maintained shape, size and flavor. In particular, semi-dried mulberry fruit can be stored at room temperature.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.590-596
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• 2016

This study was designed to investigate the antioxidant activities of the ethanol extracts (GBE) of grape branches (Campbell Early). The total polyphenol and flavonoid content of GBE was $201.42{\pm}4.16$ and $11.85{\pm}0.44mg\;GAE/g$, respectively. The antioxidant activity of GBE was measured using the ABTS and DPPH assays, and the $IC_{50}$ values were $45.60{\pm}0.09$ and $299.13{\pm}0.22$, respectively. GBE inhibited the production of pro-inflammatory mediators (NO, iNOS, $PGE_2$, COX-2, $IL-1{\beta}$, and IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages in a dose-dependent manner. Moreover, GBE treatment significantly suppressed the production of $TNF-{\alpha}$ and IL-6 cytokines in phorbol 12-myristate 13-acetate plus calcium ionophore A23187-stimulated HMC-1 human mast cells. Furthermore, the administration of GBE markedly inhibited the scratching behavior induced by the compound 48/80 in ICR mice. These results suggested that GBE has potential as a therapeutic agent against inflammation and itch-related skin diseases.

• Food Science and Preservation
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• v.18 no.6
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• pp.891-897
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• 2011

Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in the flavor, taste, and overall preference.