Chul Cheong

β-Glucan enhanced apoptosis in human colon cancer cells SNU-C4

The apoptotic effect of bacteria-derived β-glucan was investigated in human colon cancer cells SNU-C4 using terminal deoxynucleotidyl transferase (TdT)-mediated dUTP nick end labeling (TUNEL) assay, reverse transcription-polymerase chain reaction (RT-PCR) expressions of Bcl-2, Bax, and Caspase-3 genes, and assay of caspase-3 enzyme activity. β-Glucan of 10, 50, and 100 µg/mL decreased cell viability in a dose-dependent manner with typical apoptotic characteristics, such as morphological changes of chromatin condensation and apoptotic body formation from TUNEL assay. In addition, β-glucan (100 µg/mL) decreased the expression of Bcl-2 by 0.6 times, whereas the expression of Bax and Caspase-3 were increased by 3.1 and 2.3 times, respectively, compared to untreated control group. Furthermore, the caspase-3 activity in the β-glucan-treated group was significantly increased compared to those in control group (P < 0.05). Bacterial derived β-glucan could be used as an effective compound inducing apoptosis in human colon cancer.

Neuroprotective effects of consuming bovine colostrum after focal brain ischemia/reperfusion injury in rat model

To investigate the neuroprotective effects of bovine colostrums (BC), we evaluate the ability of consuming BC after focal brain ischemia/reperfusion injury rat model to reduce serum cytokine levels and infarct volume, and improve neurological outcome. Sprague-Dawley rats were randomly divided into 4 groups; one sham operation and three experimental groups. In the experimental groups, MCA occlusion (2 h) and subsequent reperfusion (O/R) were induced with regional cerebral blood flow monitoring. One hour after MCAO/R and once daily during the experiment, the experimental group received BC while the other groups received 0.9% saline or low fat milk (LFM) orally. Seven days later, serum pro-inflammatory cytokine (IL-1β, IL-6, and TNF-α) and anti-inflammatory cytokine (IL-10) levels were assessed. Also, the infarct volume was assessed by using a computerized image analysis system. Behavioral function was also assessed using a modified neurologic severity score and corner turn test during the experiment. Rats receiving BC after focal brain I/R showed a significant reduction (-26%/-22%) in infarct volume compared to LFM/saline rats, respectively (P < 0.05). Serum IL-1β, IL-6, and TNF-α levels were decreased significantly in rats receiving BC compared to LFM/saline rats (P < 0.05). In behavioral tests, daily BC intake showed consistent and significant improvement of neurological deficits for 7 days after MCAO/R. BC ingestion after focal brain ischemia/reperfusion injury may prevent brain injury by reducing serum pro-inflammatory cytokine levels and brain infarct volume in a rat model.

Effects of Antioxidant Activities in Ethanol Extract of Apple Peel, Grape Peel, and Sweet Potato Peel as Natural Antioxidant

This study examined the antioxidant capacities of apple peel, grape peel, and sweet potato peel. The antioxidant activities were evaluated using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, ABTS radical cation scavenging activity, FRAP reducing power, and ORAC assay. The total phenolic (7.76 μM quercetin equivalent/g peel) and total flavonoids (1.03 μM quercetin equivalent/g peel) contents in apple peel were significantly higher than in grape peel and sweet potato peel (P<0.05). The scavenging activities of DPPH and ABTS radicals of a 70% ethanol extract of apple peel was 3.2-4.6 and 2.8-5.4 times high than those of grape and sweet potato peel, respectively. In addition, the FRAP reducing power and ORAC assay of 70% ethanol extraction from apple peel were significantly higher than those of the other samples. Therefore, apple peel can be used efficiently as a natural

Yeast Selection for Quality Optimization of Distilled Spirits

The aim of this study was to select yeast strain for quality optimization of distilled spirit which is prepared using rice. Five yeasts strains were compared for their brewing characteristics and showed normal fermentation pattern, but songcheon yeast(Y1) and distillery yeast(Y5) revealed higher fermentation ability than other samples tested. The analyzed results of fermented mashing showed that the distillery yeasts(Y4, Y5) had significantly much higher alcohol content, and songcheon yeast(Y1), distillery yeasts(Y4, Y5) had significantly higher ester content than other samples tested respectively, while the distillery yeasts(Y3, Y4, Y5) had significantly higher organic acid content than other samples tested. The analyzed results of distilled spirits which were distilled using copper distillery apparatus showed that the songcheon yeast(Y1) and distillery yeast(Y5) had a higher yield compared to other samples tested. In addition, the results of the aroma compounds such as ester and higher alcohol of distilled spirits among the five yeasts tested were similar to the analyzed results of fermented mashing. Siha aktivhefe 6 brennereihefe(Y5) indicated the highest overall preference including sensory evaluation and was selected as best yeast strain for quality optimization of distilled spirit which is prepared using rice.

Antioxidant Properties in Water and 70% Ethanol Extracts of Houttuynia Cordata Thunb

Abstract Houttuynia cordata Thunb is a famous traditional Chinese medicine. Also it has rich in functional and bioactive substances with outstanding immunopotentiation, anti-cancer, antimicrobial, and anti-aging effects. This study was evaluated water and 70% ethanol extracts of Houttuynia cordata Thunb using in vitro system antioxidant properties methods. The scavenging DPPH and ABTS radicals of 2 mg/mL 70% ethanol extract were 91.8 and 54.8%, respectively. Also, The FRAP assay of this showed increase in activity. In results, the antioxidant properties of 70% ethanol extract increased significantly compared to water extract(p < 0.05). Therefore, 70% ethanol extract of Houttuynia cordata Thunb may contribute to antioxidant property. Key Words : A ntioxidant, 70% Ethanol Extract, Houttuynia cordata Thumb, Water Extract * Corresponding Author : Soon Ah Kang(Hoseo Univ.)Tel: +82-2-2059-2353 email: sakang@hoseo.eduReceived September 23, 2013 Revised October 2, 2013 Accepted October 10, 2013

Fermentation and Quality Characteristics of Korean Traditional Cheongju by Different Mashing Methods

This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at 10°C, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.

Physicochemical Characteristics of the Mash Quality of Cheongju Prepared Using Different Nuruks

Abstract This study examined the physicochemical characteristics of mashing prepared using different Nuruks (traditional Nuruk , Nuruk added Aspergillus oryzae , Nuruk added Aspergillus kawachii , and Nuruk added Aspergillus oryzae and Aspergillus kawachii ), and to obtain the basic data for Korean Cheongju production. The four differentmashes were compared for their brewing characteristics and indicated a normal fermentation pattern. The Nuruk madefrom A. oryzae or A. kawachii showed higher fermentation ability than the other samples tested. In addition, the analyzed results of fermented mashing showed that the Nuruk made from A. oryzae or A. kawachii had a significantlyhigher aroma profile, such as higher alcohol and ester than the other samples tested, whereas the Nuruk made froma mixture of A. oryzae and A. kawachii had a much higher organic acid content. In conclusion, the Nuruk prepared using A. oryzae or A. kawachii had a positive effect on the complete fermentation and enhanced aroma compoundsfor Korean Cheongju production.

Antioxidant and pro-oxidant activities of n-hexane extracts from vegetables and by-products of agricultural products in bulk oils at 60 and 140°C heating

Abstractn-Hexane extract antioxidant properties from broccoli, sesame leaves, tomatos, black beans, coriander, and peels of apples, red grapes, carrots, and sweet potatos were determined in corn oil heated at 60 and 140°C. Broccoli, sesame leaves, and coriander showed high antioxidant properties. Carrots at 60°C showed prooxidative activities at both 1 and 5 mg concentrations. Red grape peels act as pro-oxidants at 1 mg, and as antioxidants at 5 mg. At 60°C, the antioxidant properties of hexane extracts were obvious, but not at 140°C. Broccoli and sesame leaves showed high anti-oxidative activities. Apple and sweet potato peels accelerated lipid oxidation rates.

Influence of preserved brewing yeast strains on fermentation behavior and flocculation capacity.

Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and viability during propagation than those of nitrogen and lyophilization storage independent on propagation temperature. In addition, the filter paper storage demonstrated a faster absorption of free amino nitrogen and a highest level of higher aliphatic alcohols production during propagation than other preservation methods, which can be attributed to intensive cell growth during propagation. Moreover, the filter paper storage showed a faster accumulation for glycogen and trehalose during propagation, whereas, in particular, lyophilization storage noted a longer adaptation time regarding synthesis of glycogen and trehalose with delayed cell growth. In beer analysis, the filter paper storage formed an increased higher aliphatic alcohols than control. In conclusion, the preservation of filter paper affected positively on yeast growth, viability and beer quality independent on propagation temperature. In addition, in this study, it was obtained that the HICF and Helm-test can be involved as rapid methods for determination of flocculation capacity.

Characterization of brewing microorganisms isolated from Korean traditional nuruk for Cheongju production

Abstract The objective of this study was to select and identify yeasts and molds isolated from traditional nuruk and to investigate their brewing characteristics for Cheongju production. The yeast strains Y190 (Accession ID-KACC 93251P), Y263 (Accession ID-KACC 93252P), and Y270 (Accession ID-KACC 93253P) showing high alcohol and flavor productivity were isolated and identified by phylogenetic inference based on an internal transcribed spacer 2 region sequence analysis. In addition, Aspergillus oryzae 83-10 (Accession ID-KACC 93254P) showing the highest enzyme activity was isolated. This study provides basic data for the production of Korean Cheongju and assesses the applicability of these three yeast strains and A. oryzae 83-10 isolated from traditional nuruk.