• Journal of Life Science
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• v.19 no.9
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• pp.1251-1257
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• 2009

We investigated the growth inhibitory effect of internal organs of Todarodes pacificus (TP) on proliferation in human cancer cell lines in vitro. The internal organs of TP were extracted with methanol (TPM), which was then further fractionated into four subfractions by using a solvent partition method, resulting in hexane (TPMH), methanol (TPMM), butanol (TPMB), and aqueous (TPMA) soluble fractions. We determined the cytotoxic effect of these four fractions in three kinds of cancer cell lines - HepG2, MCF-7 and HT-29 - by MTT assay. Among the four subfractions of TPM, TPMH showed the strongest cytotoxic effects at a concentration of $300{\mu}g$/ml, displaying 91.56% on the HepG2 cell line and 85.93% on the MCF-7 cell line. Morphological changes such as membrane shirinking and blebbing of cells were also observed during TPMH treatment of HepG2 cells. In addition, we also observed quinone reductase (QR) induced effect in the methanol (TPMM) layer of HepG2 cells. TPMM showed the highest induction activity of quinone reductase on HepG2 cells among the other partition layers. The QR induced effect of TPMM was determined to be 2.7 at a level of $360{\mu}g$/ml with a control value of 1.0. Although further studies are needed, the present work suggests that internal organs of Todarodes pacificus (TP) may be a chemopreventive agent for the treatment of human cells.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1065-1070
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• 1999

This study was performed to determine the antimutagenic and cytotoxic effect of Aster scaber root ethanol extract on Salmonella typhymurium TA98, TA100 and cancer cell lines using Ames test and cytotoxicity assay, respectively. Cancer cell lines include chronic myelogenous leukemia(K562), human gastric carcinoma(KATOIII), human hepatocellular carcinoma(Hep3B) and human breast adenocarcinoma(MCF-7). Futher fractionations with hexane, chloroform, ethyl acetate, butanol and water from ethanol extract of Aster scaber root were performed to obtain effective fraction. Ethanol extract and ethyl acetate fraction showed 79% and 82% inhibitory effect on the mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) against TA100, while 48% and 60% inhibition was observed on the mutagenesis induced by 4-nitroquinoline-l-oxide(4NQO) against TA98. In the meanwhile, ethyl acetate fraction showed 78% and 85% inhibitory effect on the mutagenesis induced by benzo(${\alpha}$)pyrene[B(${\alpha}$)P] against TA98 and TA100, respectively, while 83% inhibition was observed on the mutagenesis induced by 3-amino-l,4-dimethyl-5H-pyrido(4,3-b) indole(Trp-P-1) against TA98. Ethyl acetate fraction (0.125 mg/ml) showed the strongest cytotoxic effect against K562, KATOIII, Hep3B and MCF-7 at the same concentration compared to those of other fractions. Ethanol extract and water fraction showed the least inhibitory effect.

• Korean Chemical Engineering Research
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• v.52 no.2
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• pp.247-255
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• 2014

$La_{0.8}Sr_{0.2}CuO_3$ powder with the perovskite structure was prepared as electrode catalyst using citrate method. Porous electrode was made with as-prepared catalyst, carbon as supporter and polytetrafluoroethylene (PTFE) as hydrophobic binder. As results of potentiostatic electrolysis with potential of -1.5~-2.5 V vs. Ag/AgCl in 0.1, 0.5 and 1.0 M KOH at 5 and $10^{\circ}C$ on the porous electrode, liquid products were methanol, ethanol, 2-propanol and 1, 2-butanol regardless reaction temperature, while gas products were methane, ethane and ethylene at $5^{\circ}C$, and methane, ethane and propane at $10^{\circ}C$ respectively. Optimal potentials for $CO_2$ reduction in the view of over all faradic efficiency were high values (-2.0 and -2.2 V) for gas products whereas low potential (-1.5 V) for liquid products regardless of concentration and temperature.

• Journal of Ginseng Research
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• v.35 no.4
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• pp.471-478
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• 2011

Ginseng, the root of Panax ginseng, is one of the oldest herbal medicines. It has a variety of physiological and pharmacological effects. Recently, we isolated a subset of glycolipoproteins that we designated gintonin, and demonstrated that it induced transient change in intracellular calcium concentration $([Ca^{2+}]_i)$ in cells via G-protein-coupled receptor signaling pathway(s). The previous method for gintonin isolation included multiple steps using methanol, butanol, and other organic solvents. In the present study, we developed a much simple method for the preparation of gintonin from ginseng root using 80% ethanol extraction. The extracted fraction was designated edible gintonin. This method produced a high yield of gintonin (0.20%). The chemical characteristics of gintonin such as molecular weight and the composition of the extract product were almost identical as the gintonin prepared using the previous extraction regimen involving various organic solvents. We also examined the physiological effects of edible gintonin on endogenous $Ca^{2+}$-activated $Cl^-$ channel activity of Xenopus oocytes. The 50% effective dose was $1.03{\pm}0.3\;{\mu}g$/mL. Finally, since gintonin preparation through ethanol extraction is easily reproducible, gintonin could be commercially applied for ginseng-derived functional health food and/or drug following the confirmations of in vitro and in vivo physiological and pharmacological effects of gintonin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.844-850
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• 2013

In this study, the optimal extraction conditions for three medicinal herbs as functional sources against inflammatory and arthritic diseases were developed. Traditional medicinal herbs were screened for their inhibition of hyaluronidase (HAse) activity and nitric oxide (NO) synthesis. For the screening of anti-inflammatory properties, ethanolic extracts of 53 species of traditional medicinal herb were examined. We confirmed that Astragalus membranaceus (A.R.), Schisandra chinensis (S.F.), and Platycodon grandiflorum (P.G.) inhibit NO production. For extraction from all three herbs simultaneously, an ethanol concentration of 95%, a 1:2:1 mixture ratio, and at 50 rpm mixing speed, for over 12 h and at $30^{\circ}C$ was the best condition for optimal extract yield and NO inhibition effects. HAse inhibition from the three herb extraction was three fold higher than single samples. The ethanol extracts were fractionated with various solvents (n-hexane, chloroform, ethyl acetate, n-butanol, and water). The ethyl acetate-soluble fraction of the herb mixture showed the highest extract yield (13%) and NO inhibition effects (73%). In conclusion, this study provides experimental evidence that a mixture of P.G., A.R., and S.F. could be used as a source of antioxidant ingredients in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.37-44
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• 1997

The Purpose of this study was to evaluate the effect of cooking methods and reheating on texture characteristics of sausage. Sausage samples were cooked(microwaving, gas-broiling and frying), reheated on day 3 and 6 after refrigeration and put to evaluation of sensory and texture characteristics. The results of sensory evaluation showed that hardness, salty taste, rancid flavor and after-taste were increased but wetness and chewiness were decreased by reheating after refrigeration. Overall acceptability was the highest when the samples were gas broiled and reheated on day 3 after refrigeration. As for the estimation of texture changes by rheometer, hardness, cohesiveness, elasticity, gum-miness and chewiness tended to increase by reheating after refrigeration. Hardness, cohesiveness, gumminess and chewiness were the highest when the samples were gas-broiled and reheated on day 3 after refrigeration.

• KSBB Journal
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• v.17 no.6
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• pp.537-542
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• 2002

To screening of antimicrobial activity, 95% ethanol and hot water extracts of roots, fruits, leaves, radix and stems of 50 species of traditional herbal medicines were examined. For their growth inhibitory effects on two food-born microorganisms, S. aureus and E. coli O157:H7, by the paper disc diffusion method and the minimum inhibitory concentration(MIC) test. Moutan radicis Cortex and Achyranthis Radix showed the highest inhibitory activities on both S. aureus and E. coli O157:H7. The Inhibition zones of Moutan radicis Cortex on S. aureus and E. coii O157:H7 were 22 mm and 24 mm respectively, and the corresponding inhibition zone of Achyranthis Radix were 23 mm and 22 mm. The MIC or Achyranthis Radix on S. aureus was 156.25 $\mu$g/mL, and the MIC or Achyranthis Radix and Moutan radicis Cortexas on E. coli O157:H7 were 625 $\mu$g/mL and 312.5 $\mu$g/mL, respectively. Their antimicrobial activities in ethanolic extracts were significantly higher than in hot water extracts. In the various solvent fractions prepared from ethanol extract, the ethyl acetate fraction of Achyranthis Radix and the CHCl$_3$ fraction of Moutan radicis Cortexas showed strongest activity.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.692-696
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• 2001

To develop natural food preservatives, ethanol and water extracts were prepared from the coriander (Coriandrum sativum L.) and antimicrobial activities were examined against 10 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activities for the microorganisms tested, but not on lactic acid bacteria and yeast. Especially, minimum inhibitory concentrations (MIC) for Bacillus subtilis and Bacillus cereus were as low as 0.25mg/mL. antimicrobial activity of the ethanol extract was not destroyed by the heating at 121$^{\circ}C$ for 15min and not affected by pH. The ethanol extract of coriander exhibiting high antimicrobial activities was fractionated in the order of hexane, chloroform, ethylacetate and butanol fractions to test antimicrobial activity. The highest antimicrobial activity adjust bacteria tested was found in the ethylacetate fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.819-824
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• 2007

The present study describes the cytotoxic effect of Artemisia fukudo extracts. The extract from A. fukudo by 80% ethanol was fractionated with n-hexane, dichloromethane, ethylacetate, and butanol in serial. The cytotoxicity of A. fukudo extracts was examined for its effect on the growth of HL-60 cells by the colorimetric 3-(4,5-dimethylthiazol)-2,5-diphenyltetrazolium bromide (MTT) assay. In addition, we used the HL-60 cells to see what effects the A. fukudo extracts will have on apoptosis of cancer cells. We checked the cell activity, cell morphologic changes, DNA fragmentation, and DNA content after 24 hr incubation with administering 25 ${\mu}g/mL$ of the A. fukudo extracts. In the treatment of the low concentration of n-hexane and dichloromethane fractions, the survival rate of HL-60 cells is lower than that of the control. The laddering-pattern DNA fragmentation was observed in the treatment with n-hexane and dichloromethane fractions. The DNA content of the cells apoptosis measured as the density of sub-$G_{1}$ hypodiploid cells by flow cytometric analysis. The number of sub-$G_{1}$ hypodiploid cells increased in the treatment with n-hexane and dichloromethane fractions. These fractions obstructed the cell cohesion and caused the blebbing of the cell membrane and fragmentation of the nucleus, both of which are symptoms of apoptosis. These results suggest that A. fukudo has a great potential value as food additives, medicinal supplements for patients with chronic diseases, and preventive measures against cancer.