• Asian Pacific Journal of Cancer Prevention
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• 제16권13호
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• pp.5265-5271
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• 2015

Background: The effects of plant products on cancer cells has become a field of major importance. Many substancesmay induce apoptosis in anti-cancer treatment. Pectins, a family of complex polysaccharides, and their degradation products may for exasmple exert apoptotic effects in cancer cells. Apples and citrus fruits are the main sources of pectin which can be applied for anti-cancer research. The present study concerned an intact form of pectic-oligoshaccharide named pectic acid (poly galactronic acid). Materials and Methods: Inhibition of cell proliferation assays (MTT), light microscopy, fluorescence microscopy (acridin orange/ethidium bromide), DNA fragmentation tests, cell cycle analysis, annexin PI and Western blotting methods were applied to evaluate apoptosis. Results: The results indicated that pectic acid inhibited cell growth and reduced cell attachment after 24h incubation. This did not appear to be due to necrosis, since morphological features of apoptosis were detected with AO/EB staining and cell cycling was blocked in the sub-G1 phase. Annexin/PI and DNA fragmentation findings indicated that apoptosis frequency increased after 24h incubation with pectic acid. In addition, the data showed pectic acid induced caspase-dependent apoptosis. Conclusions: These data indicate that apple pectic acid without any modification could trigger apoptosis in MDA-MB-231 human breast cancer cells and has potential to improve cancer treatment as a natural product.

• 한국식생활문화학회지
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• 제18권4호
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

• 한국식품과학회지
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• 제27권5호
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• pp.658-665
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• 1995

Pectinestrase(PE) 중에 열에 안정한 thermostable pectineterase(TSPE)를 열에 불안정한 thermolabile pectinesterase(TLPE)로부터 구분하기 위하여 $70^{\circ}C$에서 $5{\sim}10$분간 가열 처리하였다. TSPE의 추출 수율을 증가시키기 위하여 추출시간, pH, 온도, NaCl의 농도 그리고 세포벽을 분해하는 가수분해 효소의 사용 등 여러가지 변화를 주어 개발한 최적 조건은 오렌지 착즙액의 pH 4.14와 같은 1 M NaCl의 acetate buffer에 분말시료의 0.2% $Cytolase^{TM}$ 104(cellulase hemicellulase와 pectinase의 혼합물) 첨가하여 가수분해하여 추출하는 것이었다. 증류수로 추출하거나 황산암모늄 $0{\sim}0.3$ 포화도의 분획은 목적으로 하는 PE 이외의 단백질을 제거하는 수단으로 이용할 수 있었다. 또한 5.0% Triton TX-114의 두가지 액상을 이용한 분배의 방법은 추출한 조효소로부터 TLPE와 TSPE를 분리하는 수단으로 이용할 수 있었다.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Biomolecules & Therapeutics
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• 제20권3호
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• pp.273-279
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• 2012

Hesperidin, a flavanone present in citrus fruits, has been studied as potential therapeutic agents that have anti-tumor activity and apoptotic effects in several cancers, but there is no report about the apoptotic effect of hesperidin in human malignant pleural mesothelioma through the specificity protein 1 (Sp1) protein. We investigated whether hesperidin inhibited cell growth and regulated Sp1 target proteins by suppressing the levels of Sp1 protein in MSTO-211H cells. The $IC_{50}$ value of hesperidin was determined to be 152.3 ${\mu}M$ in MSTO-211H cells for 48 h. Our results suggested that hesperidin (0-160 ${\mu}M$) decreased cell viability, and induced apoptotic cell death. Hesperidin increased Sub-$G_1$ population in MSTO-211H cells. Hesperidin significantly suppressed mRNA/protein level of Sp1 and modulated the expression level of the Sp1 regulatory protein such as p27, p21, cyclin D1, Mcl-1, and survivin in mesothelioma cells. Also, hesperidin induced apoptotic signaling including: cleavages of Bid, caspase-3, and PARP, upregulation of Bax, and down-regulation of Bcl-$_{xl}$ in mesothelioma cells. These results show that hesperidin suppressed mesothelioma cell growth through inhibition of Sp1. In this study, we demonstrated that Sp1 acts as a novel molecular target of hesperidin in human malignant pleural mesothelioma.

• 대한지역사회영양학회지
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• 제8권1호
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• pp.41-52
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• 2003

The purpose of this study was to evaluate the diversity of food intake among Korean college students of a nutrition education course through the internet. Subjects were 796 nation-wide college students (male 278, female 518). A dietary survey collected from 3 day-recalls were analyzed by the Computer Aided Nutritional Analysis Program. Diet variety was assessed by DDS (dietary diversity score), MBS (meal balance score), and DVS (dietary variety score). The foods consumed in largest amounts were rice (54.42 g), citrus fruit (36.41 g) and milk (30.91 g). The foods consumed most frequently were rice (65.28%), garlic (63.65%) and salt (63.64%). The average food intake was 1325.3 g (male 1420.6 g, female 1274.1 g), with vegetable and animal food comprising 78.5% and 21.5% of total food intake, respectively. The consumption of the major five food groups comprised DDS, and 66.0% (male 56.1%, female 71.3%) of subjects had a DDS of 5 and 27.4% (male 33.5%, female 24.1%) of subjects had a DDS of 4..Groups most frequently missed were dairy products (56.5%) and fruits (41.6%). The average of MBS were 10.88 (11.61 in Seoul, 11.03 in Kyungsang, 10.88 in Chungcheong, 10.85 in Incheon, 10.57 in Kyunggi) in male and 11.08 (11.47 in Kyungsang, 11.20 in Seoul, 11.18 in Kyunggi, 10.82 in Chungcheong, 10.64 in Incheon) in female. Male students in Seoul (18.2) and female students in Kyungsang (18.6) had the greater number of consumed food items. Subjects who had higher DDS had significantly higher DVS (p < 0.001). Based on these results, the food intake of the subjects regarded as not adequate, especially with regards to the dairy and fruit groups. Considering their nutritional characteristics, dietary guidelines as well as education should be made to improve the food intake and include various foods in their diet.

• Nutrition Research and Practice
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• 제15권5호
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• pp.591-603
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• 2021

BACKGROUND/OBJECTIVES: Unregulated inflammatory responses caused by hyperglycemia may induce diabetes complications. Hesperetin, a bioflavonoid, is a glycoside in citrus fruits and is known to have antioxidant and anticarcinogenic properties. However, the effect of inflammation on the diabetic environment has not been reported to date. In this study, we investigated the effect of hesperetin on proinflammatory cytokine secretion and its underlying mechanistic regulation in THP-1 macrophages with co-treatment LPS and hyperglycemic conditions. MATERIALS/METHODS: THP-1 cells differentiated by PMA (1 µM) were cultured for 48 h in the presence or absence of hesperetin under normoglycemic (5.5 mM/L glucose) or hyperglycemic (25 mM/L glucose) conditions and then treated with LPS (100 ng/mL) for 6 h before harvesting. Inflammation-related proteins and mRNA levels were evaluated by enzyme-linked immunosorbent assay, western blot, and quantitative polymerase chain reaction analyses. RESULTS: Hesperetin (0-100 µM, 48 h) treatment did not affect cell viability. The tumor necrosis factor-α and interleukin-6 levels increased in cells co-treated with LPS under hyperglycemic conditions compared to normoglycemic conditions, and these increases were decreased by hesperetin treatment. The TLR2/4 and MyD88 activity levels increased in cells co-treated with LPS under hyperglycemic conditions compared to normoglycemic conditions; however, hesperetin treatment inhibited the TLR2/4 and MyD88 activity increases. In addition, nuclear factor-κB (NF-κB) and Acetyl-NF-κB levels increased in response to treatment with LPS under hyperglycemic conditions compared to normoglycemic conditions, but those levels were decreased when treated with hesperetin. SIRT3 and SIRT6 expressions were increased by hesperetin treatment. CONCLUSIONS: Our results suggest that hesperetin may be a potential agent for suppressing inflammation in diabetes.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.162-177
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• 2003

It has been known that the color of skin reflects the blood flow within. In lips, the capillaries close to the skin surface are numerous; hence lips are redder than the rest of face. However, dermatological research on lips is not as advanced as research on facial or body skin, and little was known about the relationship between relatively dull-colored lips and skin blood flow. The physiological differences between colorful and dull-colored lips were studied by a two-dimensional laser Doppler blood flow analyzer, a spectrometer for the measurement of the degree of oxygen saturation, and a confocal microscope for observing inside lips non-invasively. Dull-colored lips and the corner of lips (dull-colored compared to the center) showed relatively poor blood flow and lower oxygenated hemoglobin. It was found that colorful lips (generally the young) had a blood flow that tended to run straight in parallel with the skin surface. This unique blood-capillary structure can express clear red blood. Those with dull-colored lips had lost this unique structure. Their blood ran perpendicularly from the deep of the skin and down back again into the deep part as like the blood circulation patterns of facial skin. Therefore, the lips of the latter group had fewer blood capillaries near skin surface in the lips than that of the colorful-lips group. A lipstick containing a-glucosyl-hesperidin, which is derived from certain citrus fruits and can enhance blood circulation, was applied for evaluating its effects. Blood flow was increased 30 min after the application. After two weeks of daily application, the lips' condition became noticeably less dull. These findings suggest that the decrease of blood flow in dull-colored lips is caused by the loss of the unique capillary structure and the use of the lipstick to increase blood flow can give a vivid color to lips.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.549-561
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• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.369-382
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• 2023

We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.