• Journal of Pharmaceutical Investigation
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• v.40 no.5
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• pp.269-275
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• 2010

P-gp plays a critical role in drug disposition and represents a mechanism for the development of multidrug resistance. Flavonoids, a major class of natural compounds widely present in foods and herbal products, have been shown to inhibit P-gp. Therefore, the aim of this study was to identify new candidate chemosensitizers by screening various plant extracts. The ability of natural plant extracts to inhibit P-gp activity was assessed by measuring cellular accumulation of calcein AM, daunorubicin and vincristine in P-gp overexpressing MDCKII-MDR1 cells. Among more than 800 plant extracts, eight were found to inhibit P-gp activity. Curcuma aromatica extract produced greatest inhibition, followed by Curcuma longa and Dalbergia odorifera extracts. Extracts of Aloe ferox, Curcuma zedoariae rhizome, Zanthoxylum planispinum, and Ageratum conyzoides showed moderate inhibitory effects. Curcumin and quercetin exhibited similar inhibition of P-gpmediated efflux of daunorubicin and vincristine, and flavones had a lesser effect. When chemosensitizing effect was evaluated by measuring daunorubicin sensitivity to MDCKII-MDR1 cells in the presence of natural plant extracts, Curcuma aromatica showed the most potent chemosensitizing effect based on daunorubicin cytotoxicity. In conclusion, natural plant extracts such as Curcuma aromatica can potently inhibit P-gp activity and may have potential as a novel chemosensitizers.

• Textile Coloration and Finishing
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• v.24 no.4
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• pp.260-269
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• 2012

The aim of this study was to develop higher-value added dyeing materials with the fermentation-dyeing -mordanting system using only the natural ingredients by integrating traditional fermentation techniques with traditional dyeing technique. Nuruk, which is used mainly to ferment traditional foods, was used as a fermenting agent to ferment 5 different types of materials. Acidic burnt alum and alkaline calcium hydroxide were used as natural mordants. The dyeability checked after fermentation showed that both cotton and silk mordanted with Gardenia jasminoides did not show notable changes, and 10 days of fermentation was found to be appropriate. Sophora japonica L. performed better on cotton materials mordanted with slaked lime, and alkaline mordants were found to be more effective than acidic ones. With Rheum coreanum, a fermentation period of more than 24 days ($5^{th}$ fermentation) worked best on cotton material, showing a 5 fold increase in the K/S value after the $5^{th}$ slaked lime fermentation than with no fermentation. Rhus javanica L. was found to increase the color fastness to gentle washing and the fastness to light was found to possess 4 means that natural dyed fabric have the highest level of durability, the grade 1 the lowest level of fastness.

• Journal of Nutrition and Health
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• v.7 no.4
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• pp.21-23
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• 1974

Nitrite, one of the precursors of dimethylnitrosamine distributes widely in natural foods and also used as a color fixative in meat products. In this paper Nitrites and Nitrates contents in Korean-Kimchi and Human Saliva were as follows. (1) pH: $pH:\;3.8{\sim}5.8$(in Korean-Kimchi soup) (2) NaCl: $1.5{\sim}3.1%$(in Korean-Kimchi soup) (3) Acidity: $0.38{\sim}0.62%$(in Korean-Kimchi soup) (4) $NO_2-$ $0.25{\sim}0.68ppm$ (in Korean-Kimchi) $1.9{\sim}5.0ppm$ (in Human Saliva) (5) $NO_3-$ $35.0{\sim}92.0ppm$ (in Korean-Kimchi) $7.6{\sim}28.0ppm$ (in Human Saliva) These results showed low contents in Korean-Kimchi and Human Saliva.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.103-106
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• 2006

Anthocyanins are water-soluble glycosides and acylglycosides of anthocyanidins, having different color variations due to its substitution patterns. Anthocyanins, present in various fruits, vegetables and crops as natural colorant, have been well characterized for its bioactive properties, anti-oxidant, anti-cancer, anti-proliferative and anti-inflammatory properties. During extraction and purification, the factors, such as pH, temperature, oxygen, light, enzymes, nucleophilic agents, sugar derivatives and co-pigments, have affected on anthocyanin stability. For this reason, the extraction method should be thoroughly checked for the qualitative/quantitative analysis of anthocyanin in particular plant material. To identify the optimum extraction method of cyanidin-3-glucoside, major anthocyanin of dark purple-colored grains, Oryza sativa cv. Heugjinjubyeo, Phaselous vulgaris, Phynchosia gngularis, Sesamum indium, Rhynchosia nulubilis and Lablab purpureus, reversed-phase HPLC analysis using solvent system of acetonitrile, methanol and water were accomplished.

• Natural Product Sciences
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• v.10 no.2
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• pp.89-91
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• 2004

Six components were isolated from the $CH_2Cl_2$ fraction of Belamcanda chinensis rhizome by open column chromatography. Their structures were elucidated as ${\beta}-sitosterol$ (1), apocynin (2), decursin (3), iristectorigenin A (4), irigenin (5) and tectorigenin (6) by spectral analysis. Among these compounds, decursin (3) was isolated for the first time from a plant of the family Iridaceae.

• Journal of the Korean Professional Engineers Association
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• v.43 no.1
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• Proceedings of the KIPE Conference
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• 1998.07a
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• pp.162-165
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• 1998

The non-thermal pasteurization of foods using High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology and a sound complement or replacement to traditional thermal pasteurization. The conventional thermal method also inactivates bacteria and other microorganisms harmful to humans, but degrades natural color, flavor, texture and nutrients. At this point, a nonthermal pasteurization technique, HVPEF is thought to be a new processing technique which is able to produce a good quality foods nutritional as well as sensuous. In this paper, the system for HVHC-PEF pasteurization is presented. It use square wave pulse instead of exponential ones. So, power rating of system is reduced considerably. Design considerations for 20kV 500A class equipment are analyzed and experimental results are discussed.

• Microbiology and Biotechnology Letters
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• v.24 no.2
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• pp.227-233
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• 1996

Tyrosinase is an enzyme which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin. In order to produce natural and edible inhibitor of the enzyme which is expected to have whitening effect on melanogenesis, a microorganism was selected from fermented foods. It was named as NU-7, and cultured in mushroom (Lentinus edodes, Shiitake) media. Optimal media to produce tyrosinase inhibitor was formulated by varing nitrogen or carbon content. If glucose content was in a range of 3-20% and ammonium sulfate was in a range of 0-0.25%, production of inhibitor was independent of cell mass. Addition of ammonium sulfate as a nitrogen source had little effect on inhibitor production. Production of inhibitor (Y) was proportionally related to shiitake content (X) with a regression equation of Y= -0.96X$^{2}$ + 13.07X + 14.43 (R = 0.96). These results indicate that shiitake and glucose are necessary for the production of tyrosinase inhibitor. In the analysis of mycotoxin in culture broth, aflatoxin was not detected, suggesting that it would be probably edible.

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.85-101
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• 1985

1. Nitrate and nitrite may contribute via nitrosation to the human exposure to N-nitroso compounds, especially nitrosamines, which are suspectd to be human carcinogens. 2. Since certain foods contain traces of nitrosamines, one should take the several points into consideration in evaluating the risk. 3. Nitrites, which can appear in the because of natural occurrence or deliberate addition, can react under the acidic conditions of the normal stomach with secondary amines to form nitrosamine. 4. Among the foods esamined, nitrate-nitrite treated meat products cooked bacon, and salted and dried fish are the main contributors of nitrosamines in our diet. 5. Consequently, in order to minimize human exposure to these chemicals, it is obviously essential to develop the alternative sources of nitrite in cured meat products. Thus the emphasis should be placed upon the most effective use of nitrite in curing with the use of acceptable inhibitors of nitrosation such as ascorbc acid or $\alpha$-tocopherol.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.142-145
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• 2007

The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.