Evaluation of the Resistance of Mungbean Lines to Sprout Rot Caused by Pseudomonas species

The content phenolic compounds in extracts from Rehmannia glutinosa was the highest in 40% ethanol extracts as 5.1±0.2 mg/g. DPPH scavenging activity of R. glutinosa extracts was high in water extracts and 40% ethanol extracts as 85~93%, ABTS radical cation decolorization of water extracts and 40% ethanol extracts was about the same as 55~62%, antioxidant protection factor (PF) was confirmed in water extracts and 40% ethanol extracts as 1.6~1.9 PF, and TBARs of water extracts and 40% ethanol extracts were concluded to have the similar antioxidant effects. The hypertension inhibitory activity of water extracts and 40% ethanol extracts from R. glutinosa indicated the activities as 87.2% and 81.1%, anti-gout activity was determined very low in R. glutinosa extracts and antimicrobial activity against skin microorgasm was confirmed, and tyrosinase inhibitory activity was determined as 70.2% in 40% ethanol extracts, it was expected the whitening effects in 40% ethanol extracts. The elastase inhibitory activity which are related to the wrinkle cause was observed in water extracts and 40% ethanol extracts as 76.2% and 57.2%. The hyaluronidase inhibitory activity to R. glutinosa extracts was observed weakly in only 40% ethanol extracts of 200 μg/ml phenolic content as 5.1%.

Charactrization of Biological Activities of Rehmannia glutinosa Extracts

Cho¹

2012

Genistein Suppresses TPA-Induced Matrix Metalloproteinases Activity and Cell Invasion in Human Breast Adenocarcinoma Cells

Choi¹,

Kim²

2012

Genistein, a predominant isoflavone, has been shown to inhibit the growth of various cancer cells in vitro and in vivo without toxicity to normal cells. In the present study, we investigated the effects of genistein on the activity and the expression of matrix metalloproteinases (MMPs) in MCF-7 and MDA-MB-231 human breast adenocarcinoma cells. Our findings showed that MMP-9 and -2 activation was significantly increased in response to 12-O-tetradecanoyl phorbol-13-acetate (TPA). However, the increased activities of MMP-9 and -2 in TPA-treated cells were concentration-dependently inhibited by treatment with genistein, and this was also correlated with a decrease in the expression of their mRNA and proteins. In addition, a matrigel invasion assay showed that genistein reduced TPA-induced invasion of MCF-7 and MDA-MB-231 cells. Although further in vivo studies are needed, these results suggest that genistein treatment may inhibit tumor cell invasion and, therefore, act as a dietary source to decrease the risk of cancer metastasis. growth factors (fibroblast growth factor-2, epidermal growth factor 및 hepatocyte growth factor), cytokines (tumor necrosis factor-α) 또는 12-O-tetradecanoylphorbol-13-acetate (TPA) 등과 같은 화합물에 의하여 전사 수준에서 발현이 조절 된다 [4,14,32].Genistein은 soy isoflavone의 주요 bioactive component로 서 in vitro 및 in vivo 수준에서 다양한 암세포의 증식을 억제하 는 반면 정상세포에서의 세포독성은 상대적으로 매우 미비한 것으로 알려져 있다[1, 3,5]. 특히 genistein에 의한 암세포의 증 식억제는 암세포의 분화 유도, 세포주기 G2/M arrest 및 apoptosis 유도와 밀접한 연관성이 있는 것으로 알려져 왔다 [8,9,16,[18][19][20]26,33]. 또한 genistein은 유방암을 포함한 어떤 암 세포에서 침윤성(invasive potential)의 억제를 통한 암세포 전

Volatile Flavor Components in Green Tea Blended with Parched Naked Barley

Choi¹

2012

To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, β -ionone, α-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.