Dong Chung Kim

A Lipid-Soluble Red Ginseng Extract Inhibits the Growth of Human Lung Tumor Xenografts in Nude Mice

Lipid-soluble ginseng extract was prepared by n-hexane extraction of red ginseng. BALB/c-nu mice were inoculated with human lung cancer (NCI-H460) cells to establish a human tumor xenograft model in nude mice, and the lipid-soluble ginseng extract was orally administered. The tumor inhibitory rates of the lipid-soluble ginseng extract at doses of 0.1, 0.3, and 1.0 g/kg/day were 18.9% (P < .05), 60.0% (P < .001), and 67.5% (P < .001), respectively. The oral administration of the lipid-soluble extract of red ginseng showed a potent anticancer effect in nude mice bearing human lung cancer cells in a dose-dependent manner without any apparent toxicity. This lipid-soluble ginseng extract is a potential nontoxic anticancer supplement for the prevention and intervention of lung tumor growth through an oral administration route.

Downstream process for the production of yeast extract using brewer's yeast cells

A downstream process was developed for the production of yeast extract from brewers yeast cells. Various downstream processing conditions including clarification, debittering, and the Maillard reaction were considered in the development of the process. This simple and economic clarification process used flocculating agents, specifically calcium chloride (1%). After the clarification step, a Maillard reaction is initiated as a flavor-enhancing step. By investigating the effects of several operation parameters, including the type of sugar added, sugar dosage, glycine addition, and temperature, on the degree of browning (DB), glucose addition and reaction temperature were found to have significant effects on DB. A synthetic adsorption resin (HP20) was used for the debittering process, which induced a compositional change of the hydrophobic amino acids in the yeast hydrolysate, thereby reducing the bitter taste. The overall dry matter yield and protein yield for the entire process, including the downstream process proposed for the production of brewers yeast extract were 50 and 50%, respectively.

Existence of stable fibrin-clotting inhibitor in salt-fermented anchovy sauce

Abstract A fibrin-clotting inhibitor was screened from an extract of salt-fermented anchovy sauce (FAS) after desalting by electrodialysis. When the extract of desalted-FAS (dFAS) was added in fibrinogen clotting assay mixture, the thrombin suffered a loss of its fibrin-clotting activity, and the fibrin-clotting inhibitory activity increased with an increasing amount of the extract. The active substance involved in the fibrin-clotting inhibition was remarkably stable in a wide range of pH (2.0–12.0) and even at boiling temperature. The fibrin-clotting inhibitory activity was fully retained after treatment with hydrolytic enzymes such as pepsin, trypsin, endoprotease and exopeptidase (Flavourzyme), and glycolytic enzyme mixture (Viscozyme).

Effects of Degree of Hydrolysis and pH on the Solubility of Heme-iron Enriched Peptide in Hemoglobin Hydrolysate

Hemoglobin was hydrolyzed with Esperase and Flavourzyme as the endopeptidase and exopeptidase, respectively. The solubility of the heme-iron enriched peptide fraction decreased as the degree of hydrolysis of the hydrolysate increased. When the pH of a hydrolysate was adjusted to 5.0 after simultaneous hydrolysis with the two enzymes, the solubility of heme-iron enriched peptide was nearly zero, and 98% of the heme-iron enriched peptide fraction was recovered as a precipitate. These results indicated that an effective separation method for the production of heme-iron enriched peptide could be established by pH adjustment of the hemoglobin hydrolysate with high degree of hydrolysis.

Lipid-soluble ginseng extract inhibits invasion and metastasis of B16F10 melanoma cells.

This study was performed to elucidate the effect of a lipid-soluble ginseng extract (LSGE) on cancer invasion and metastasis. The LSGE, even at noncytotoxic concentrations, potently inhibited invasion and migration of B16F10 mouse melanoma cells in a dose-dependent manner. In the presence of 3 μg/mL of LSGE, the invasion and migration of B16F10 cells were significantly inhibited by 98.1% and 71.4%, respectively. Furthermore, the LSGE decreased mRNA and protein levels of matrix metalloproteinase (MMP)-2 in B16F10 cells, leading to a decrease in MMP-2 activity. After B16F10 cells were intravenously injected in the tail vein of C57BL/6 mice, 1000 mg/kg/day of LSGE was orally administered for 13 days, after which lung metastasis of cancer cells was inhibited by 59.3%. These findings indicate that LSGE inhibits cancer cell invasion and migration in vitro and lung metastasis of melanoma cells in vivo by inhibiting MMP-2 expression.

Antioxidant potential of ethanol extract of Brassica rapa L. root

Brassica rapa L. (turnip) roots were extracted with 70% ethanol, and then sequentially fractionated into n-hexane, chloroform, and ethyl acetate fractions. The ethanol extract possessed antioxidant potentials such as free radical scavenging, nitrite scavenging, and lipid peroxidation inhibitory activities as well as reducing power. Among solvent fractions of turnip roots extract, ethyl acetate fraction exhibited significantly high activities in free radical scavenging (p < 0.05), reducing power (p < 0.001), and lipid peroxidation inhibition (p < 0.05) due to the highest level of total phenolic content. The antioxidant potential showed a positive correlation with total phenolic content.

The Prediction of Shelf-life of Pickle Processed from Maengjong bambo

Abstract Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at 25℃, 35℃ and 45℃). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At 25℃, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at 35℃ and 45℃, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at 25℃, 35℃ and 45℃. However a remarkable change in color started to be shown at 25 d in case of storage at 45℃. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at 20℃, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.