• Food Science of Animal Resources
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• v.31 no.4
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• pp.563-569
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• 2011

Heterocyclic amines (HCAs) are food mutagens and carcinogens that are found in cooked fish, meat, and protein-rich foods. This study examined the inhibitory effect of marinades containing a Nelumbo nucifera leaf fraction on HCA formation in cooked beef steak. As a result of the Ames assay, cooked beef marinated with the N. nucifera leaf butanol fraction (2.0 g) cooked at $190^{\circ}C$ showed a 61.5% reduction in overall mutagenicity. However, these data revealed no significant difference in mutagenicity in the ethanol, ethyl acetate, or water fractions. Formation of MeIQx (2-amino-3,8 dimethylimidazo[4,5-f]-quinoxalin) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine) was inhibited 60.7-63.5%. Cooked beef marinated with the water fraction of the N. nucifera leaf significantly (p<0.05) reduced the formation of MeIQx, PhIP, and DiMeIQx (2-amino-3,4,8 trimethylimidazo[4,5-f]-quinoxaline) by 65.3, 67.6, and 73.9%, respectively. These results show that marinades containing the N. nucifera leaf fraction could be an alternative method for reducing HCA formation in cooked beef steak.

• Elastomers and Composites
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• v.47 no.1
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• pp.36-42
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• 2012

More than 3 wt% of polycyclic aromatics (PCAs) in process oil is known to cause skin cancer. The criterion of distinguishing between low PCA oil and high PCA oil is based on 3 wt% of PCA. High PCA oil is called as a carcinogen like distillate aromatic extract (DAE). Low PCA oil is considered as safety oils like treated distillate aromatic extract (TDAE), mild extract solvate (MES), and paraffinic oil. Four types of process oils such as DAE, TDAE, MES, and paraffinic oil purified by solvent extraction and separation skills from SBR vulcanizates were measured by FT-IR techniques. The effects of rubber chemicals such as N-1,3-dimethylbutyl-N'-phenyl-p-phenylnenediamine (HPPD), polymerized 2,2,4-trimethyl-1,2-dihydroquinoline (TMDQ), paraffin wax as antidegradants, and processing aid like Structol 40MS on paraffinic oil from SBR vulcanizates were also studied. The type of low or high PCA was identified by the relative abundance of absorbance at the aromatic substitution patterns of 864, 810, and $754cm^{-1}$ and at the paraffinic or naphthenic pattern of $721cm^{-1}$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.10
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• pp.4434-4442
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• 2011

Reactive oxygen species (ROS) are reactive and potentially harmful to cells, causing oxidation of lipids, proteins, and DNA. In humans, the deleterious effects of ROS have been linked with aging, carcinogenesis, and atherosclerosis. In order to investigate an antioxidant activity of wood vinegar by bioconversion, we preferentially analyzed the total acidity, acetic acid, pH, and contents of total polyphenols and flavonoids, respectively. Also, we evaluated the scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, superoxide anion radicals, hydrogen peroxide radicals, and nitric oxide radicals. The total acidity and amount of acetic acid of wood vinegar after bioconversion were lower than those of wood vinegar before bioconversion, but the pH was higher than that of wood vinegar before bioconversion. The contents of total polyphenols and flavonoids of wood vinegar after bioconversion were 11.17 mg/$m{\ell}$ and 0.42 mg/$m{\ell}$, respectively. The $SC_{50}$ values were in order of superoxide anion radical scavenging activity < DPPH radical scavenging activity < hydrogen peroxide radical scavenging activity < nitric oxide radical scavenging activity. Therefore, these results suggest that wood vinegar by bioconversion can be useful as primary antioxidants for medicines and cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1302-1307
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• 2005

In this study, we investigated the anticarcinogenic and antioxidative activities of Rhodiola sachalinensis (RS). Hexane (RSMH), ethylether (RSMEE), ethylacetate (RSMEA), butanol (RSMB), aqueous (RSMA) fractions and methanol extract (RSM) were screened for their growth inhibition effects using 3- (4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay on HepG2, HeLa, MCF-7 and HT-29 cells. The anticarcinogenic effects of RSMEE was most significant when tested on MCF-7 and HepG2 cell lines at the concentration of $500{\mu}g/mL$ which resulted about $84\%\;and\;90\%$ on MCF-7 and HepG2 cells, respectively. The quinone reductase (QR)-inducing activity of RSMH on HepG2 cells was 3.5 times higher compared with the control at the concentration of $200{\mu}g/mL$. Antioxidative activities of RSM, RSMEE, RSMEA and RSMB showed about $80\%$ of electron donating activity (EDA) which were very similar to that of vitamin C as a control. We observed morphological changes of shrinking and the blebbing of HepG2 cancer cell membranes depending on the concentration of RSMEE.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.348-357
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• 2014

This study was carried out to evaluate the yield of extract, antioxidant compounds (total phenolic and total flavonoid), antioxidant (DPPH assay, ABTS assay and reducing power), and antimicrobial activities of bracken (Pteridium aquilinum Kuhn), according to cooking methods (non-blanched, blanched and seasoned). The yield of seasoned bracken extracts showed a high value of (4.59%) followed by non-blanched bracken and blanched bracken with 2.69% and 0.30%, respectively. In the total polyphenol and flavonoid contents, seasoned bracken extracts showed higher antioxidant compounds ($96.11{\pm}0.34mg\;GAE$/100 g RW, $20.90{\pm}0.mg\;CE$/100 g RW) than non-blanched and blanched. The total antioxidant activities (DPPH assay, ABTS assay and reducing power) were shown to be in the order of seasoned bracken > non-blanched bracken > blanched bracken. In the antimicrobial activities, non-blanched bracken extracts showed antimicrobial activity against B. cereus, B. subtilis, E. cloacae, E. coli, S. enterica, and P. aeruginosa except for S. aureus. The non-blanched bracken extracts (5 and 10 mg/disc) especially showed strong antimicrobial activity against P. aeruginosa ($10.00{\pm}0.71$ and $10.25{\pm}0.35mm$). The inhibition zone diameter from the extracts of blanched bracken and seasoned bracken was not detected. Many seasonings added in the process of cooking can increase the antioxidant capacities. The overall results of this study demonstrate that the cooked bracken with seasoning would be the most efficient way of ingesting antioxidant compounds.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.637-644
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• 2008

Four different extraction and purification methods were evaluated to determine the heterocyclic amines (HCAs) in fried pork patties. Pork patties were cooked in the teflon-coated electric frying pan at $230^{\circ}C$ for 8 min per side. HCAs in the fried pork patties were extracted and purified using four different solid-phase extraction (SPE) methods and quantitated by LC-MS (API-ESI). Recovery of four different extraction and purification methods was evaluated by comparing the HCAs amounts quantified by the standard addition method. Validation of extraction and purification methods for fried pork patties was determined to establish accurate sample preparation. The recoveries of HCAs from different SPE methods were calculated. The recovery yields were 15.7-68.7% (Polar amine group) and 25.0-74.7% (less-polar amine group) in method A. Method D provided recovery yields ranging from 14.1% to 68.7% in polar amine groups and from 3.0% to 72.3% in less-polar amine groups, respectively. Modified procedures of Method A and D were the most suitable extraction and purification method for HCAs analysis from fried pork patties.

• The Journal of the Korea Contents Association
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• v.20 no.3
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• pp.671-677
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• 2020

The number one female cancer in Korea is breast cancer, and the incidence rate continues to increase. There are many opinions that this is due to the impact of increased sedentary life along with economic growth. In this study, the international standard exercise status questionnaire was administered to patients and normal group who visited to the specialized cancer hospital in Korea, and to standardized scores of the exercise status (MET score) obtained from questionnaire were used to compare the impaction on breast cancer risk and difference of the MET score between the patients and control group. The ages of the study subjects were selected as subjects without statistical differences between the patients group and the normal group. also done with survey the family history, BMI, the menarche, age at birth of first child, the degree of education to exclude impaction on breast cancer risk depending on physical activity. In general, the breast cancer patients showed lower MET scores than the normal group, and the effect of activity on breast cancer was greater in post-menopausal women than in pre-menopausal women. Also BMI was similar to breast cancer risk. Maintaining proper weight through exercise can reduce the accumulation of carcinogens in breast cancer in the body, thereby reducing the incidence of breast cancer.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.109-116
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• 1977

Much attention has been paid to the fact that quite a few herbicides such as phenylcarbamates, phenylureas, and acylanilides form azo compounds known as carcinogens by virtue of the microoranisms in soil. In consequence, many investigators synthesized. TCAB, an azo compound, starting from 3,4-dichloronitrobenzene for the related studies. However, the authors were under the necessity of synthesizing $^{14}C-ring-labeled$ TCAB from $^{14}C-ring-labeled$ 3,4-DCA available, in addition to making up for the disadvantage of dechlorination in the reduction of 3,4-dichloronitrobenzene. The new method is as follows:TCAB, $^{14}C-ring-labeled$ and non-labeled, was produced by aerial oxidation of 3,4-DCA catalyzed by CuCl with pyridine as solvent at $60^{\circ}C$ for 5-12 hrs, giving 80.2% yield. The procedure forpurification was described in detail. The identities of TCAB isomers were confirmed by means of autoradiography, TLC, GLC, IR, and MS.

• Food Science and Preservation
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• v.19 no.2
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• pp.308-314
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• 2012

Two hundred and twenty three yeast strains were randomly isolated from Korean traditional $nuruk$. Among them, six urease producing yeast strains (designated JJA, JJB, JJ22, SHA, SHC and SH10) were selected on the Christensen urea agar plates. They showed the same pattern in the PCR-RFLP analysis of the ITS I-5.8S-ITS II region digested with $Hae$III and $HinF$1 restriction endonucleases. Its DNA sequences showed 100% (strains SHA, SHC and SH10) and 99.8% (strains JJA, JJB and JJ22) identity with those of $Issatchenkia$ $orientalis$ type strain ATCC 24210. Phylogenetic analysis resulted in that all the strains were closely related to $I.$ $orientalis$. Two representative strains, JJ22 and SH10, showing the highest urease activities were selected for further characterization. Their morphological, physiological and biochemical characteristics were also the same as $I.$ $orientalis$. Therefore, both the two strains were identified as $I.$ $orientalis$. They could grow at a wide range of temperature between $20-40^{\circ}C$ as well as pH between 2.0 and 10.0. However, a higher level urease activity were obtained at acidic pH than that at alkalic pH. The maximal level of urease activity was obtained at $30^{\circ}C$ (strain SH10) or $35^{\circ}C$ (strain JJ22) and in a liquid medium adjusted to the initial pH 5.0.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.748-751
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• 2003

Acrylamide is considered as potential carcinogen and genotoxicant. Swedish National Food Administration reported that acrylamide was detected in heat treated starch rich food products. Acrylamide formation during food processing was confirmed by researchers of other countries including UK, Norway, Japan, Switzerland, and United States. It is noticed that the formation of acrylamide in potato products was greater than other food products. It may be due to high concentration of asparagine and glucose in potato products comparing to those of other food products. Interaction between asparagine and glucose during heat treatment resulted in acrylamide formation via Maillard reaction. Analytical method (LC-MS/MS) adopted by FDA was performed to monitor acrylamide concentrations in domestic food products. Acrylamide quantitation in several food categories, such as raw materials, boiled foods, fried foods, hardtacks, breads, breakfast cereals, potato chips, french fries, biscuits, and others, were carried out.