• Food Science of Animal Resources
• /
• v.37 no.1
• /
• pp.147-152
• /
• 2017

A bioluminescent Lactobacillus plantarum (pLuc2) strain was constructed. The luminescent signal started to increase during the early exponential phase and reached its maximum in the mid-exponential phase in a batch culture of the strain. The signal detection sensitivity of the strain was the highest in PBS (phosphate buffered saline), followed by milk and MRS broth, indicating that the sensitivity was influenced by the matrix effect. The strain was used in millet seed fermentation which has a complex matrix and native lactic acid bacteria (LAB). The luminescent signal was gradually increased until 9 h during fermentation and abolished at 24 h, indicating that the strain could be specifically tracked in the complex matrix and microflora. Therefore, the bioluminescent labeling system can be used for monitoring LAB in food and dairy sciences and industries.

• Proceedings of the Korean Society of Toxicology Conference
• /
• 2003.10b
• /
• pp.177-177
• /
• 2003

Tumor cell invasion and metastasis are a complex multistep process that involves the degradation of extracellular matrix proteins by matrix metalloproteinases (MMPs). Tissue inhibitor of metalloproteinase-1 (TIMP-1) acts as a negative regulator of matrix metalloproteinase and thus prevents tumor cell invasion and metastasis by preserving extracellular matrix integrity.(omitted)

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.291-298
• /
• 2011

Yam extracts (Dioscorea batatas) have been reported to possess a variety of functions. However, studies on its osteogenic properties are limited. In this study, we investigated the effect of ethanol and water extracts on osteoblast proliferation and bone matrix protein synthesis, type I collagen and alkaline phosphatase (ALP), using osteoblastic MC3T3-E1 cell model. MC3T3-E1 cells were cultured with yam ethanol and water extracts (0~30 mg/L) within 39 days of osteoblast differentiation period. Cell proliferation was measured by MTT assay. Bone matrix proteins were assessed by the accumulation of type I collagen and ALP activity by staining the cell layers for matrix staining. Also, the secreted (media) matrix protein concentration (type I collagen) and enzyme activity (ALP) were measured colorimetrically. Yam ethanol and water extracts stimulated cell proliferation within the range of 15~30 mg/L at 15 day treatment. The accumulation of type I collagen in the extracellular matrix, as well as secreted collagen in the media, increased with increasing doses of yam ethanol (3~15 mg/L) and water (3~30 mg/L) extracts. ALP activity was not affected by yam ethanol extracts. Our results demonstrated that yam extracts stimulated osteoblast proliferation and enhanced the accumulation of the collagenous bone matrix protein type I collagen in the extracellular matrix. These results suggest that yam extracts may be a potential activator for bone formation by increasing osteoblast proliferation and increasing bone matrix protein type I collagen. Before confirming the osteogenic action of yam, further studies for clarifying how and whereby yam extracts can stimulate this ostegenesis action are required.

• Preventive Nutrition and Food Science
• /
• v.19 no.3
• /
• pp.194-203
• /
• 2014

Yam (Dioscorea batatas) is widely consumed as functional food for health promotion mainly in East Asia countries. We assessed whether yam root (tuber) or bark (peel) extracts stimulated the activity of osteoblasts for osteogenesis. MC3T3-E1 cells (mouse osteoblasts) were treated with yam root extracts (water or methanol) (study I) or bark extracts (water or hexane) (study II) within $0{\sim}10{\mu}g/mL$ during the periods of osteoblast proliferation (5~10 day), matrix maturation (11~15 day) and mineralization (16~20 day) as appropriate. In study I, both yam root water and methanol extracts increased cell proliferation as concentration-dependent manner. Cellular collagen synthesis and alkaline phosphatase (ALP) activity, both the indicators of bone matrix protein and inorganic phosphate production for calcification respectively, were also increased by yam root water and methanol extract. Osteoblast calcification as cell matrix Ca and P accumulation was also increased by the addition of yam root extracts. In study II, yam bark extracts (water and hexane) increased osteoblast proliferation and differentiation, as collagen synthesis and ALP activity and osteoblast matrix Ca and P deposition. The study results suggested that both yam root and bark extracts stimulate osteogenic function in osteoblasts by stimulating bone matrix maturation by increasing collagen synthesis, ALP activity, and matrix mineralization.

• Journal of Nutrition and Health
• /
• v.38 no.2
• /
• pp.104-111
• /
• 2005

Tumor invasion is composed of four steps: cell adhesion to the extracellular matrix, degradation of the extracellular matrix components, tumor cell motility followed by cell detachment. Matrix metalloproteinases (MMPs) are important proteinases that associated with degradation of matrix component. Epigallocatechin gallate (EGCG) is a major polyphenotic constituent of green tea. In the study, we examined the anti-invasive and MMP activity suppression effects of EGCG in MDA-MB-231 human breast cancer cells. MDA-MB-23l human breast cancer cells were cultured with various concentrations 0 - 100 μM of EGCG. EGCG significantly inhibited the cell adhesion to the fibronectin. Cell motility through gelatin filter and invasion to Matrigel were inhibited dose-dependently by EGCG treatment. EGCG also inhibited the activities of MMP-2, -9 and the amount of MMP-9 (α = 0.05). Therefore, EGCG may contribute to the potential beneficial food component to prevent the invasion and metastasis in breast cancer. (Korean J Nutrition 38(2): 104～111, 2005)

• Preventive Nutrition and Food Science
• /
• v.14 no.1
• /
• pp.14-20
• /
• 2009

Matrix metalloproteinases (MMPs) are a group of zinc proteases that serve the function of breaking down extracellular matrix (ECM). The present study evaluated the role of N-acetylcysteine (NAC) on the increased deposition of ECM in hepatic and glomerular fibrosis caused by carbon tetrachloride ($CCl_4$). The activity of MMPs increased and the levels of tissue inhibitors of metalloproteinases 1 and 2 (TIMP-1 and TIMP-2) decreased in the liver and kidney of $CCl_4$-treated rats. Rats treated with $CCl_4$ and NAC showed increased activities of MMPs and decreased levels of TIMP-1 and TIMP-2 in the liver and kidney. Treatment with NAC resulted in the effective degradation of ECM due to an increase in the activities of MMPs and a decrease in the levels of TIMPs.

• Environmental Mutagens and Carcinogens
• /
• v.25 no.1
• /
• pp.1-5
• /
• 2005

The present work was undertaken to evaluate the antimetastatic potential of capsaicin (8­methyl-N-vanillyl-6-nonenamide) by measuring its effects on matrix metalloproteinase activity, cell invasion and lung metastasis. Significant inhibition of matrix metalloproteinase-2 activity by capsaicin (100 $\mu$M) was detected by gelatin zymography. In vitro invasion assay showed capsaicin (50, 100 $\mu$M) reduced tumor cell invasion ($28-40\%$). Capsaicin (i.p., 2.5 mg/kg) inhibited development of lung colonization ($58\%$). These results suggest that capsaicin prevents metastasis in part through suppression of invasion of B16F10 melanoma cells by inhibiting matrix metalloproteinase-2 responsible for degradation of extracellular matrix.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.10a
• /
• pp.407-411
• /
• 2004

Ohmic heating occurs when an electric current is passes through food, resulting in a temperature rise in the product due to the conversion of the electric energy into heat. The time spent in the thawing is critical for product sterility and quality. The objective of this study is to conduct numerical modelling between the effect of ohmic thawing intensity on PTT(phase transition time) at constant concentration and the effect of matrix concentrations on PTT at constant voltage condition. the stronger ohmic thawing intensity resulted in decreasing the PTT. High ohmic intensity causes short PTT. And the higher gelatin concentration, the faster increment of PTT. A numerical modeling was executed to predict the PTT influenced by the power intensity using exponential regression and the PTT influenced by gelatin concentration using logarithmic regression. Therefore, from this numerical model of gelatin matrix, it is possible to estimate exact values extensively.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.05a
• /
• pp.363-366
• /
• 2005

This study was designed to investigate effects of AC frequency on the thawing process, using laboratory scale ohmic thawing system. The ohmic thawing property of 30% gelatin matrix was examined by using low frequency alternating current (20 Hz-110 Hz, sine wave). When the voltage was fixed to 50V, thawing time was negligible influenced as the frequency decreased. Total thawing time of the gelatin matrix decreased sharply at the frequency of 50 Hz. The current flow was first observed during the thawing process in the temperature ranges of $-\;5^{\circ}\;C{\sim}\;-\;3^{\circ}\;C$.

• Agribusiness and Information Management
• /
• v.4 no.1
• /
• pp.41-47
• /
• 2012

The Asian food market has been growing recently, due to the role played by major Asian countries, which include Korea, China, and Japan. This study is purposed to investigate the potential of the food market in these Northeast Asian countries and to suggest future direction for global food companies. For in-depth analysis, this study is limited in scope to the confectionery market and analyzes that market within two frameworks: first, the 'Market Attractiveness Matrix' which transforms the 'BCG Matrix' to fit into the food market in order to analyze the flow in the Asian confectionery market; and second, analysis of the potential growth of the market using a Category Development Index (CDI), which aids in understanding the growth potential of a market. The European food market has recently reached its capacity and is now experiencing a low growth rate (Data Monitor, 2011). It is time for food companies to find a new 'blue ocean' to avoid fierce competition in the mature markets of Europe. Therefore, this analysis of the confectionery market, using the Market Attractiveness Matrix and CDI will suggest opportune directions for global food companies.