• The Journal of Internal Korean Medicine
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• v.27 no.2
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• pp.429-443
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• 2006

Objectives : The Purpose of this study was to identify anti-tumor effects of Curcuma longa L. on some kinds of cancer cells through molecular biologic methods. Materials & Methods : We used 4 kinds of cancer cell lines such as glioma cells(A172), cervical cancer cells(HeLa), Prostate cancer cells(PC3), lung cancer cells(A549). We injected the boiled extract of Curcuma longa L. $5{\mu}g,\;10{\mu}g$ to culture media(ml) for 24 hours. We measured the cytotoxic effect on 4 kinds of cancer cells through trypan blue exclusion test and the suppressive effect on viability of 4 kinds of cancer cells via MTT assay. We measured the change of mitochondria membrane potential via flow cytometry. The quantitative RT-PCR was used to examine the effect on the revelation of Bcl-2 and Bax which genes are related to apoptosis. We examined the effect on the revelation of Bcl-2 protein and Bax protein by western blot analysis. Results: 1. Extract of Curcuma longa L. showed significant cytotoxic effect on A172, HeLa, PC3 compared to the control group with density dependent manner. 2. Extract of Curcuma longs L. showed significant suppressive effect on viability of A172, HeLa, PC3 compared to the control group with density dependent manner. 3. Curcuma longs L. induced apoptosis by decreasing the membrane potential of mitochondria in A172, HeLa, PC3. 4. In the test about the revelation of genes related to apoptosis, the revelation of Bcl-2 decreased and the revelation of Bax increased in A172. HeLa, PC3 treated with Curcuma longa L. with density dependent manner. 5. In the test about the revelation of protein related to apoptosis, the protein levels of Bcl-2 decreased and the protein levels of Bax increased in A172, HeLa, PC3 treated with Curcuma longa L. Conclusions: This experiment shewed that Curcuma longs L. has anti-tumor effect on glioma, cervical, Prostate cancer cells except on lung cancer. We hope that anti-tumor effects of Curcuma longa L. will be more Practically identified.

• The Journal of Internal Korean Medicine
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• v.28 no.3
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• pp.409-420
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• 2007

Objectives : The purpose of this study was to identify the anti-tumor effects of realgar on various cancer cells through molecular biologic and cellular biologic methods. Materials & Methods : We used 5 kinds of cancer cell lines:stomach cancer cell (AGS), glioma cells (T98G, A172, SNU-489) and prostate cancer cells (LNCaP). We injected the boiled extract of realgar. $50{\mu}$g/ml and $100{\mu}$g/ml to culture media (ml) for 24 hours. We examined the morphological changes under an inverted microscope and a fluorescence microscope. We measured the suppressive effect on viability of 5 kinds of cancer cells via XTT assay. We examined the effect on the revelation of PARP cleavage, Bcl-2 protein and Bax protein by western blot analysis. Results : The extract of realgar caused markedly morphological changes on AGS, T98G, SNU-489, and LNCaP. All of them showed withdrawn and floating appearance. The suppressive effect on viability of AGS, T98G, A172, SNU-489, and LNCaP showed that each test group had more suppressive effect on viability of AGS, T98G, A172, SNU-489, and LNCaP than the control group, which was statistically significantly (p<0.01). The extract of realgar did not induce PARP cleavage in AGS, T98G, A 172, SNU-489, or LNCaP. In the revelation of protein related to apoptosis, the protein levels of Bcl-2 decreased and the protein levels of Bax increased in AGS, T98G, SNU-489, and LNCaP treated with realgar. The protein levels of Bcl-2 decreased and the protein levels of Bax did not change in A172 treated with realgar. Conclusions : This experiment showed that realgar has anti-tumor effect on stomach cancer cells (AGS), glioma cells (T98G, SNU-489L and prostate cancer cells (LNCaP)

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.158-162
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• 1999

A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40$^{\circ}C$. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.283-292
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• 2004

This study was conducted to investigate feeding effects of the high pressure boiled extracts (HPBE) of the Ogol chicken with herbs on glucose, hormones and immunological response (cytokine, specific antibody) of serum in the rat which fed either with normal feed (T$_1$), normal feed + herb HPBE (T$_2$), normal feed + Ogol chicken HPBE (T$_3$), normal feed + mixture of cross-bred Ogol chicken HPBE (T$_4$) hydrolyzed with Flavourzyme 0.1% for 35 days. During experimental period, there was a weak trend to have a higher glucose content for the T$_4$ group with 102.27${\pm}$5.95 mg/dL, but it was not significantly higher than other treatments. For insulin level, T$_1$ group showed numerically a slightly higher level with 6.79${\pm}$4.64 ${\mu}$IU/mL, but the difference was not significant in statistic term due likely to a large variation in comparison with other treatments. The treatments did not significantly alter testosterone level in rat plasma with 1.09, 1.46, 0.98, 1.13 ng/mL in T$_1$, T$_2$, T$_3$ and T$_4$, respectively. T$_4$ treatment increased the aldosterone level to a significantly (p<0.05) higher level (273.33 ng/dL) than other treatments. The extract treated rat showed a tendency in the cortisol level of lower levels than the control group, particularly, it was significantly (p<0.05) lower in T$_3$ group than other groups. T$_3$ and T$_4$ groups showed higher levels for interlukin-4 (IL-4) and anti-BSA IgG in immune cells and plasma. T$_2$, T$_3$ and T$_4$ treatments showed a slightly higher levels in v-interferon (INF-r) than the control, with a greater effect for T4 treatments. These results suggested that HPBE of the cross-bred Ogol chicken hydrolyzed with Flavourzyme increased immunological activity and decreased the concentration of cortisol and aldosterone hormones.

• The Journal of Internal Korean Medicine
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• v.26 no.2
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• pp.310-319
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• 2005

Objectives: The aim is to identify any anti-tumor effects of Duchesnea indica(Andr.) Focke on colon cancer cells. Materials & Methods: Colo201 human adenocarcinoma cells were obtained from American Type Culture Collection. The boiled extract of Duchesnea indica(Andr.) Focke was added (10 and 20 microliters) to cultures and observed at 0, 6, and 12 hours, and at 12-hour intervals thereafter. Morphological changes in colon cancer cells were observed through an inverted microscope, Destruction of colon cancer cells was measured through Trypan blue exclusion testing. Suppression of the viability of colon cancer cells were measured via MTT assay. Anti-cancer mechanisms in the cell cycle of colon cancer cells were analysed via flow cytometry. Results: After introduction of Duchesnea indica(Andr.) Focke to cultures several changes were seen. Significant atrophy of the nucleus and cytoplasm of colon cancer cells was observed, indicating cell injury. Destruction of colon cancer cells was observed in direct proportion to dosage and duration. Suppression of viability of colon cancer cells for each test group was greater than that of the control group increasingly over time(36h, 48h, 60h, 72h), which was statistical significant (p<0.05). Cell numbers of the mitosis phase of the colon cancer cell cycle reduced. Conclusions: Statistcally significant anti-tumor effects of Duchesnea indica(Andr.) Focke were observed in this in vitro experiment. Results support a role for Duchesnea indica(Andr.) Focke in treatment of colon cancer. though it will required progressive research to develop a practical treatment.

• The Journal of Internal Korean Medicine
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• v.26 no.2
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• pp.333-340
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• 2005

Background: Cancer reseach is done in earnest world-wide, because cancer is one of most threatening diseases to humans. Orostachyos Herba is a widely used herb that has long been in use in Korea as an anti-inflammatory and anti-cancer therapy. The purpose of this study is to verify any anti-cancer effects on stomach and liver cancer in vitro. Materials & Methods: AGS and KATO III stomach cancer cells and Hep3B and HepG2 liver cancer cells, all obtained from Korean Cell Line Bank, were used. The boiled extract of Orostachyos Herba(20 and 40 microliters) were injected into cultures and observed at 0 hours, and at 24-hour intervals up to 96 hours. The destruction of stomach and liver cancer cells was measured through Trypan blue exclusion testing. The suppression on viability of stomach and liver cancer cells was observed, and anti-cancer mechanisms was examined by analyzing the cell cycle. Results: In morphologic change, AGS, KATO III, HepG2 and Hep3B showed some of the withdrawn and floating appearance that is typical in cellular imparment. AGS, KATO III, HepG2 and Hep3B showed more destruction of stomach cancer cells in each test group than in the control group to a statistically significant degree. Analysis of the cell cycle after introduction of Orostachyos Herba showed very little inhibition of divisions of all cell lines. Conclusions: This experiment suggests that Orostachyos Herba has some anti-tumor effects on stomach and liver cancer cells. Progressive research on Orostachyos Herba and it's anti-tumor effects will be needed to determine its practicability as a cancer treatment.

• Applied Biological Chemistry
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• v.51 no.2
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• pp.114-118
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• 2008

Ginseng treated with several treatment conditions of various acids to search hydrolysates on the basis of increased biological activity and modified structure. In the result of acid treatment, the conversion rate of ginsenoside Rg3, Rk1 and Rg5 was highest when ginseng treated with citric acid. After added citric acid to ginseng extract, boiled at l00$^{\circ}C$ for 1 hour and add enzyme, which is examined change by time. It compared with group which did not treated acid. Two groups became difference according to enzyme but the generation rate of ginsenoside Rg3, Rk1 and Rg5 did not show difference greatly. Also, the generation rate of ginsenoside Rg3, Rk1 and Rg5 by time passes did not show difference. The generation rate of ginsenoside Rg3, Rk1 and Rg5 increased when increased acid concentration, temperature and time. We did exclusion molding to shorten treatment time. In the result of ginseng treated with citric acid of various concentrations at various temperatures as time passes by extrusion molding, the generation rate of ginsenoside Rg3, Rk1 and Rg5 was highest when ginseng treated with 3% citric acid at l60$^{\circ}C$ for 20 minutes. In addition, total saponin amount of ginseng treated with 3% citric acid at 160$^{\circ}C$ for 20 minutes was about 11% higher than ginseng heated at 120$^{\circ}C$ for 3 hours. These results indicated that our exclusion molding process more effective, compared to traditional red ginseng manufacturing process.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.829-833
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• 2012

To investigate the effects of oyster mushrooms (Pleurotus ostreatus) on beef and pork tenderization, freezedried mushroom (whole, cap, and stem) powder and mushroom extracts were prepared. Both fresh and boiled beef and pork had mushroom power and extract powders spread on them, and let sit for 30 minutes at room temperature. After that, the hardness and amino nitrogen content of the meats were measured. The hardness of the meat decreased by about 20%~35% after spreading. Also, the amino nitrogen contents increased due to the effect of protease in the mushrooms. The effects were greater in raw beef. The mushrooms showed almost the same effects regardless of which part of the mushrooms were used (whole, cap, and stem).

• The Korean Journal of Physiology
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• v.18 no.2
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• pp.171-180
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• 1984

The death of cattle from acute bracken poisoning has been recognized for many years. Acute bracken poisoning is characterized by mucoidal nasal and anal hemorrhage, severe anorexia. pyrexia, gastric ulcer and myocardial damage. In 1958 Evans first suggested that clinical picture of bracken poisoning was very much similar to that of radiation injuries such as aplastic anemia, leucopenia, thrombocytopenia and increased capillary fragility. Bracken has been clearly demonstrated to contain a carcinogen as well as thiaminase. However, the nature of carcinogen in bracken has not definetely elucidated. Also it was warned by several workers that bracken could be a causative factor for stomach cancer in Korean and Japanese. It appears that little is known on the e(feet of bracken on the function of cardiovascular system. Therefore the present study was designed to explore effects of ethanol extract of raw and toiled bracken (RBEE:BBEE) on blood pressure in cats. Also studied was the mechanism underlying changed in blood pressure of cats by bracken. The result obtained were as follows; 1) Mean arterial blood pressure was invariably decreased following administration of either RBEE or BBEE. Tn general depressor responses to RBEE persisted longer than that to BBEE. Generally, depressor responses were proportional to debases of RBEE and BBEE administered. 2) After administration of 60 mg/kg RBEB and BBEE, blood Pressure decreased by $62.1{\pm}1.7mmHg$ and $68.0{\pm}3.0mmHg$, respectively. No change was observed between depressor responses to RBEE and that to BBEE. 3) Depressor responses to BBEE and RBEE were not affected by vagotomy, propranolol and regitine. 4) In atropinized animal depressor responses to BBEE and RBEE were reduced by 30-40% showing part of depressor response was resulted from cholinergic effect of bracken.