• Asian Pacific Journal of Cancer Prevention
• /
• v.15 no.2
• /
• pp.677-682
• /
• 2014

Resveratrol has been examined in several model systems for potential effects against cancer. Adenosine monophosphate-activated protein kinase (AMPK) is reported to suppress proliferation in most eukaryocyte cells. Whether resveratrol via AMPK inhibits proliferation of oesophageal adenocarcinoma cells (OAC) is unknown. The aim of this study was to determine the roles of AMPK in the protective effects of resveratrol in OAC proliferation and to elucidate the underlying mechanisms. Treatment of cultured OAC derived from human subjects or cell lines with resveratrol resulted in decreased cell proliferation. Further, inhibition of AMPK by pharmacological reagent or genetical approach abolished resveratrol-suppressed OAC proliferation, reduced the level of $p27^{Kip1}$, a cyclin-dependent kinase inhibitor, and increased the levels of S-phase kinase-associated protein 2 (Skp2) of $p27^{Kip1}$-E3 ubiquitin ligase and 26S proteasome activity reduced by resveratrol. Furthermore, gene silencing of $p27^{Kip1}$ reversed resveratrol-suppressed OAC proliferation. In conclusion, these findings indicate that resveratrol inhibits Skp2-mediated ubiquitylation and 26S proteasome-dependent degradation of $p27^{Kip1}$ via AMPK activation to suppress OAC proliferation.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.44 no.5
• /
• pp.478-483
• /
• 2011

An antimicrobial material was purified from the acidified whole body extract of the jellyfish Nemopilema nomurai by using C18 reversed phase and cation-exchange high performance liquid chromatography (HPLC). Whole body extract and the purified compound (JAP-1) showed potent antimicrobial activities against a wide range of microorganisms including Escherichia coli D31, Bacillus subtilis, Streptococcus iniae and Candida albicans, without significant hemolytic activity. Treatment of JAP-1 with trypsin completely abolished all antibacterial activity against Bacillus subtilis, suggesting that JAP-1 is likely to be a proteinaceous antibiotic. The molecular weight of JAP-1 was determined to be 680.10 Da by MALDI-TOF mass spectroscopy.

• Ocean and Polar Research
• /
• v.36 no.2
• /
• pp.165-177
• /
• 2014

In an effort to investigate the structure and variability of the coastal current in the East Sea, a moored ADCP observation was conducted off Uljin from late May to mid-October 2006. Owing to the transition of season from summer to autumn, the features of the current and wind can be divided into two parts. Until mid-August (Part-I), a southward flow is dominant at all depths with a mean alongshore velocity of 4.2~8.9 cm/s but northward winds are not strong enough to reverse the near-surface current. During Part-II, a strong northward current occurs frequently in the upper layer but winds are predominantly southward including two typhoons that have deep-reaching influence. Profile of mean velocity has three layers with a northward velocity embedded at 12~28 m depth. The near-surface current of Part-II significantly coheres with winds at 4-8 day periods with a phase lag of about 12 hours. The modal structure of the current obtained by EOF analysis is: (1) Mode-1, having 83.6% of total variance, represents the current in the same direction at all depths corresponding to the southward North Korean Cold Current (NKCC). (2) Mode-2 (11.7%) reveals a two-layer structure that can be explained by the northward East Korean Warm Current (EKWC) in the upper layer and NKCC in the lower. (3) Mode-3 (2.6%) has three layers, in which the EKWC is reversed near the surface by opposing winds. This mode is particularly similar to the mean velocity profile of Part-II.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.870-874
• /
• 2012

The objective of this study was to determine the content of capsaicinoids in different commercial pepper powders and pepper-containing products in the Korean market. The two major capsaicinoids in the samples, capsaicin and dihydrocapsaicin, were analyzed using reversed-phase HPLC. The levels of capsaicin and dihydrocapsaicin in pepper powders and pepper-containing products ranged from 0.21 to 78.24 and 0.20 to 38.82 mg/100 g sample, respectively. Pepper powders contained generally higher amounts of capsaicin and dihydrocapsaicin than pepper- containing products. In addition, the analytical method validation parameters including accuracy, precision, and specificity were provided to ensure the validity of the extraction procedure for capsaicinoid analysis. Overall recovery from pepper powder and pepper paste was close to 100% (n=3). The results of validation parameters indicated that the present method was reliable and reproducible for the HPLC analyses of capsaicin and dihydrocapsaicin in commercial pepper products.

• Analytical Science and Technology
• /
• v.8 no.2
• /
• pp.161-166
• /
• 1995

Determination of acteoside in Pedicularis resupinata var. oppositifolia has been studied using ion pair liquid chromatography. Sample was extracted with 40mL methanol for 4 hrs. The extract was cleaned up by using Sep-Pak $C_{18}$ catridge and 8mL aqueous methanol eluent(methanol 50%, water 50%, phosphate buffer pH=8.0). Its determination was performed by means of IP-HPLC with a Hamilton PRP-1 polystyrene-divinylbenzene reversed phase column($15cm{\times}4.6mm$ i. d., $5{\mu}m$) and an aqueous methanol eluent(methanol 60%, water 40% phosphate buffer pH=8.2) containing of $5.0{\times}10^{-3}M$ tetrabutylammonium bromide. The established method was applied to the sample that was collected in area of Pyung Chang gun. As a result, its content ranges showed to be 0.062~0.076%.

• Journal of Microbiology and Biotechnology
• /
• v.14 no.4
• /
• pp.715-721
• /
• 2004

Many food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean rice wine made by low temperature fermentation, was evaporated at $35^{\circ}C$. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than $\alpha$-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No.5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val- Val-His(Asn), Leu-Val-Pro, and Leu(Val)-Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.25 no.12
• /
• pp.1831-1843
• /
• 2001

In this study, convective boiling tests were conducted for enhanced tube bundles. The surface geometry consists of pores and connecting gaps. Tubes with three different pore sizes (d$_{p}$ = 0.20, 0.23 and 0.27 mm) were tested using R-123 and R-l34a for the following range: 8 kg/m$^2$s G 26 kg/m$^2$s, 10 kW/m$^2$ q0 40 kW/m$^2$and 0.1 $\chi$ 0.9. The convective boiling heat transfer coefficients were strongly dependent on heat flux with negligible dependency on mass flux or quality. For the present enhanced geometry (pores and gaps), the convective effect was apparent. The gaps of the present tubes may have served routes for the passage of two-phase mixtures, and enhanced the boiling heat transfer. The convective effect was more pronounced at a higher saturation temperature. More bubbles will be generated at a higher saturation temperature, which will lead to enhanced convective contribution. The pore size where the maximum heat transfer coefficient was obtained was larger for R-l34a (d$_{p}$ = 0.27 mm) compared with that for R-123 (d$_{p}$ = 0.23 mm). This trend was consistent with the previous pool boiling results. For the enhanced tube bundles, the convective effect was more pronounced for R-134a than for R-123. This trend was reversed for the smooth tube bundle. Possible reasoning is provided based on the bubble behavior on the tube wall. Both the modified Chen and the asymptotic model predicted the present data reasonably well. The RMSEs were 14.3% for the modified Chen model and 12.7% for the asymptotic model.model.

• Journal of Life Science
• /
• v.16 no.5
• /
• pp.859-865
• /
• 2006

When thin slits (e.g., $1mm{\times}10mm$) of maize (Zea mays) coleoptiles were floated on a buffer, they spontaneously curved outward because of unbalanced tissue tension between inner and outer faces. Exogenously applied auxin induced inward curvature of the thin strip of the maize coleoptile in a dose-dependent manner. This bioassay system was used to screen endogenous substances that work together with auxin. In methanol extract of maize coleoptiles including the leaves inside, Active fractions that promote the auxin-induced inward curvature of maize coleoptile slices were found. The curvature-enhancing activity of the extract was not related to energy supply. The active substances were adsorbed to $C_{18}$ cartridges even at pH 10 and eluted in two fractions by 50% and 80% methanol. These substances were named as Curvature-Enhancing Factor-1 (CEF-1) and Curvature-Enhancing Factor-2 (CEF-2), respectively. The CEF-2 was resolved on a reversed phase $C_{18}$ column by HPLC.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.2
• /
• pp.120-124
• /
• 2007

The thermal degradation kinetics of alpha-, gamma- and delta-tocopherols was studied during heating at 100, 150 200 and 250$^{\circ}C$ for 5, 15, 30 and 60 min in the absence of oxygen. The tocopherols were separated by HPLC using a reversed phase ${\mu}$-Bondapak C$_{18}$-column with two kinds of elution solvent system in a gradient mode. The kinetics for degradation of ${\alpha}$-, ${\gamma}$- and ${\delta}$-tocopherols was analyzed as a function of temperatures and times. The degradation of tocopherols was described by the first-order kinetics in the absence of oxygen. The rate of tocopherols degradation was dependent on heating temperatures. The degradation rate constants for ${\alpha}$-, ${\gamma}$ and ${\delta}$-tocopherols showed an increasing trend as the heating temperature increased. The magnitude order of the experimental activation energy was ${\delta}$->${\gamma}$->${\alpha}$-tocopherol.

• Journal of Applied Biological Chemistry
• /
• v.50 no.4
• /
• pp.244-248
• /
• 2007

The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with the total flavonoid content. The compound showing antioxidant activity was isolated from the artichoke by repeated column chromatography and recrystallization. Based on the spectrometric studies, the compound was identified as 1,3-dicaffeoylquinic acid, known as cynarin. The content of cynarin from heads and leafs of the artichoke determined by $C_{18}$ reversed phase HPLC (high-performance liquid chromatography) coupled with photodiode array detector was 10.15 and 0.67 mg/g, respectively. This compound showed potent antioxidant activities against DPPH and ABTS radicals ($EC_{50}$ = 14.09 and 28.85 ${\mu}M$, respectively).