• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.878-885
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• 2020

Previously, we reported that globefish Takifugu obscurus homogenate suppresses the growth of human colorectal cancer cells. To extend the applications of globefish homogenate, we investigated its cytotoxic effects on human breast cancer cells. To assess the effects of globefish homogenate on growth of MCF (Michigan Cancer Foundation)-7 human breast cancer cells, cell proliferation and colony formation assays were performed using the cell counting and Crystal Violet staining methods. The 50% inhibitory concentration (IC50) of globefish homogenate on MCF-7 cell proliferation was calculated from the sigmoidal dose-response curve. The colony formation assay demonstrated that MCF-7 cells treated with globefish homogenate formed up to 80% fewer colonies than control MCF-7 cells. Treatment with globefish homogenate markedly suppressed the growth of MCF-7 cells in a dose-dependent manner. The sensitivity of the cells to globefish homogenate was determined by calculating the IC50; in this case, the IC50 was 210 ㎍/mL. Furthermore, significant downregulation of Cyclin D1 expression, along with phospho-Akt and total Akt levels, was observed in MCF-7 cells treated with globefish homogenate. This study demonstrates that treatment with globefish homogenate inhibits the proliferation of MCF-7 human breast cancer cells by downregulating the expression of phosphor-Akt, total Akt, and Cyclin D1 proteins.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.85-96
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• 1990

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

• KSBB Journal
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• v.32 no.3
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• pp.212-217
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• 2017

Colorectal cancer is a leading cause of cancer mortality worldwide. Many studies show that most cases of human colorectal cancer arise from adenomatous polyps, which are usually dysplastic, nonmalignant precursor lesions; however, accumulation of multiple somatic mutations leads some to develop into advanced adenoma, which ultimately progresses to an invasive colorectal cancer. Notwithstanding the efforts made to improve chemotherapy, most colorectal cancers are unresponsive to this form of treatment, and malignant colorectal cancers remain incurable. To reduce the incidence of colorectal cancer mortality, further studies to improve colorectal cancer treatment are needed. Here, we show that Globefish homogenate suppresses the growth of Caco-2 human colorectal cancer cells, and that the homogenate inhibits Caco-2 cell proliferation in a dose-dependent manner. These data suggest that Globefish homogenate may suppress colorectal cancer development.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.245-258
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• 1988

A food life style itself is substrative relations with culture, and is concerned with our daily life. Especially a food taboo comes from the intelligence which resulted from an ancestor's life experience. Accordingly, we can say a food taboo began with human appearance, settled in convention of folklore society, and forms it's own boundary todays. Since a practice of a food taboo is combinded firmly with various sociological factors such as religion, custom, and so on, it is very hard to change, even though the belife of a food taboo is not true. According to the result, first, significant factors effecting on a practice of a food taboo was a level of age, a level of education, religion, family pattern, behavior of subject and her mother for food life management, education of subject and her mother, and religion of subject and her mother. Second, in analysis of factors according to classification of food taboo a practice of a food taboo which classified to food of animal, food of plant and the other food showed significant differences, comparing religion of subject with her mother. Third, a result examined practice frequency and review of science, non science indicated that foods such as Egg of Globefish, Lettuce, Coffee, Persimmon, dried Persimmon, Soybean and Sugar are tabooed on the basis of science, and foods such as Vinegary food, Thieved food, Soup of Tangle and Dogmeat tabooed on the basis of non science. But in the case of Puja, it's basis of science is not identified. These food taboos are tabooed by more then 50% of subjects including who answerd 'there is some case to practice it' Therefore, we should continue analysis of science for the reason of a food taboo, at the same time, provide the origin and try to have a rational food life.

• Food Science and Preservation
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• v.15 no.6
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• pp.909-914
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• 2008

This study investigated microbial populations and the sensory quality of sikhae including globefish (GLS), flounder (FLS), gastropods (GAS) and whelks (WHS) during storage at 4C for 16 d following fermentation at 10C for 4 d. General bacterial numbers increased to 102 in GLS and FLS, and to 1045 in WHS and GAS after the 20 d fermentation/storage period. Lactic acid bacteria increased to 108 log cycle in GLS and FLS after 10 d ripening time, and reached this level in GAS and WHS after 15 d and 20 d, respectively. After 20 days the number of lactic acid bacteria in each of the four samples was 108. There were 104105 yeast cells/g in each of the four samples after 20 d. The number of Leuconostoc increased to over 108 log cycle after 10 d in GLS and FLS, and 15 days in GAS for WHS the increase was to 107 log cycle. The pH values of GLS, FLS, GAS and WHS 4.42, 4.56, 4.31 and pH 4.26, respectively. The Sikhae acidity for all four samples ranged from 1.551.85%. From the sensory evaluation the overall acceptability was in the order of FLS > GLS > GAS > WHS.