• Journal of Marine Bioscience and Biotechnology
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• v.1 no.3
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• pp.213-217
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• 2006

We evaluated the potential of major components of Phellodendri cortex to inhibit the activities of CYP2D6 and p-glycoprotein. The abilities of berberine, palmatine, limonin, and rutaecarpine to inhibit CYP2D6-mediated dextromethorphan O-demethylation and calcein AM accumulation were tested using human liver microsomes and L-MDR1 cell, respectively. Berberine strongly inhibited CYP2D6 isoform activity, whereas limonin and reuaecarpine did not. The $IC_{50}$ value of berberine was reduced after preincubation with microsomes in the presence of NADPH generating system, suggesting that berberine is a mechanism based inhibitor. In addition, all chemicals tested, didn't show inhibitory effect on p-glycoprotein activity. These results suggest that berberine has potential to inhibit CYP2D6 activity in vitro. Therefore, in vivo studies investigating the interactions between berberine and CYP2D6 substrates are necessary to determine whether inhibition of CYP2D6 activity by berberine is clinically relevant.

• Food Science and Preservation
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• v.12 no.4
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• pp.361-366
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• 2005

An electronic nose equipped with metal oxide sensor(MOS) was used for investigating the quality of reconstitute orange juice added different recoverable oil(cold pressed valencia oil) contents during 21 days of storage at $4^{\circ}C$. Quality changes in orange juice was described in terms of the sensitivity(${\Delta}R_{gas}/R_{air}$) of the sensors. Principal component analysis(PCA) was carried out using data obtained from twelve metal oxide sensors. The flavor of orange juice contained with the different recoverable oil contents($0.01\%{\sim}0.05\%$) was separated in PCA plot, in which the first principal component score was correlated with the content of recoverable oil. As storage periods prolonged, no significantly different sensitivity score of orange juice was observed in electronic nose. The content of recoverable oil in orange juice was reduced rapidly within 14 days, and then the decreasing ratio was slow on the next 7 days during storage at $4^{\circ}C$. The sensory score for overall and orange flavor of orange juice added $0.03\%$ recoverable oil was decreased during the 14 days and then rapidly dropped next 7 days of storage at $4^{\circ}C$.