Been-Huang Chiang
National Taiwan University
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Featured researches published by Been-Huang Chiang.
Food Chemistry | 2008
Cheng-Kuang Hsu; Been-Huang Chiang; Yih-Shyuan Chen; Joan-Hwa Yang; Chia-Ling Liu
Trace element water (TEW) (100, 200, 300, 400 and 500ppm) was used to grow buckwheat (Fagopyrum tataricm Gaertn) to evaluate whether the beneficial effects of trace elements on the antioxidant activity could be accomplished with the supplement of TEW. At 300ppm, TEW significantly increased the Cu, Zn and Fe contents in buckwheat sprout, but not the Se and Mn contents. The levels of rutin, quercitrin and quercetin did not differ between buckwheat sprouts grown in TEW and de-ionized water (DIW). The ethanolic extract from buckwheat sprout grown in 300ppm TEW showed higher DPPH radical scavenging activity, ferrous ion chelating activity, superoxide anion scavenging activity and inhibitory activity toward lipid peroxidation than that grown in DIW. The extract of the TEW group also enhanced intracellular superoxide dismutase activity and resulted in lower level of reactive oxygen species in human Hep G2 cells.
Journal of Agricultural and Food Chemistry | 2009
Yu-Kuo Chen; Yueh-Hsiung Kuo; Been-Huang Chiang; Jir-mehng Lo; Lee-Yan Sheen
The objective of this study was to investigate the cytotoxicity of the ethanolic extract of mycelia from Ganoderma lucidum (EMG) cultivated in a medium containing leguminous plants Glycine max (L.) Merr. and Astragalus membranaceus on human hepatocellular carcinoma cells (Hep 3B) and to isolate the active components from EMG. The results indicated that EMG induced cytotoxicity in a dose- and time-dependent manner, and the cells treated with EMG for 24, 48, and 72 h had IC(50) values of 156.8, 89.9, and 70.1 microg/mL, respectively. Furthermore, EMG was fractionated into seven fractions (F1-F7). We found that F5 and F6 had higher growth inhibitory effects on Hep 3B cells than the other fractions, and F6 possessed enough amounts (about 2.1 g) to carry out a more detailed study. F6 caused a sub-G1 peak rise and DNA fragmentation in Hep 3B cells and was further separated by high-performance liquid chromatography to obtain two active compounds, 9,11-dehydroergosterol peroxide [9(11)-DHEP] (compound 1) and ergosterol peroxide (EP) (compound 2). The IC(50) values of 9(11)-DHEP and EP based on the cell viability of Hep 3B were 16.7 and 19.4 microg/mL, respectively.
Journal of the Science of Food and Agriculture | 2010
Yu-Wei Lin; Jih-Hung Pan; Rui Hai Liu; Yueh-Hsiung Kuo; Lee-Yen Sheen; Been-Huang Chiang
BACKGROUND Antrodia cinnamomea is known for its antihepatoma activity, yet the identity of its active compound was unclear. In this study, a 5-ton fermenter was used to prepare sufficient mycelium of A. cinnamomea for active compound isolation and identification. RESULTS Using antiproliferative activity toward HepG2 cells as guidance in the isolation process, 4-acetylantroquinonol B was purified and identified to be the major bioactive compound of A. cinnamomea cultivated by submerged fermentation. The median effective doses (EC(50)) of 4-acetylantroquinonol B for HepG2 cells were 0.10 +/- 0.00 and 0.08 +/- 0.00 microg mL(-1) for 72 and 96 h treatments, respectively. The selective indices of 4-acetylantroquinonol B were 100 and 125 for 72 and 96 h treatments, respectively, indicating that this compound had high selective activity for hepatoma cells. CONCLUSION 4-Acetylantroquinonol B is the major antihepatoma constituent of Antrodia cinnamomea mycelium produced by submerged fermentation.
Journal of Agricultural and Food Chemistry | 2008
Chia-Ling Liu; Yih-Shyuan Chen; Joan-Hwa Yang; Been-Huang Chiang
Process Biochemistry | 2008
Yu-Wei Lin; Been-Huang Chiang
Process Biochemistry | 2002
Chien-Sheng Chen; Cheng-Kuang Hsu; Been-Huang Chiang
Journal of the Science of Food and Agriculture | 2009
Jen-Ting Wei; Been-Huang Chiang
Process Biochemistry | 2006
Ya-Ling Chen; Chia-Kai Su; Been-Huang Chiang
International Journal of Food Science and Technology | 2002
Cheng-Kuang Hsu; Been-Huang Chiang
International Journal of Food Science and Technology | 2007
S. J. Lue; Been-Huang Chiang