No abstract

Abstract. The Kalopanax septemlobus leaf (Thunb.) Koidz. has been used as a traditional medicine herb for the treatment of various human diseases for hundreds of years. In this study, we investigated the mechanism underlying the inhibitory effects of an ethanol extract of K. septemlobus leaf (EEKS) on proliferation of HepG2 hepatocellular carcinoma cells. For this study, cell viability and apoptosis were evaluated using the MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay, DAPI (4,6-diamidino-2-phenylindole) staining, agarose gel electrophoresis, and flow cytometry. Measurements of the mitochondrial membrane potential (MMP), caspase activity assays and western blots were conducted to determine whether HepG2 cell death occurred by apoptosis. Treatment of HepG2 cells with EEKS concentration-dependently reduced cell survival while significantly increasing the ratio of apoptotic cells. EEKS treatment increased the levels of the death receptors (DRs), DR4 and DR5, and activated caspases, as well as promoting proteolytic degradation of poly(ADP-ribose)-polymerase associated with the downregulation of protein expression of members of the inhibitor of apoptosis protein family. Treatment with EEKS also caused truncation of Bid, translocation of pro-apoptotic Bax to the mitochondria, and loss of mitochondrial membrane permeabilization, thereby inducing the release of cytochrome c into the cytosol. However, treatment of HepG2 cells with a pan-caspase inhibitor reversed EEKS-induced apoptosis and growth suppression, indicating that EEKS appears to induce apoptosis though a caspase-dependent mechanism involving both intrinsic and extrinsic apoptotic pathways. In addition, the phosphorylation level of AMP-activated protein kinase (AMPK) was elevated when cells were exposed to EEKS. A specific inhibitor for AMPK attenuated the EEKS-induced activation of caspases, and consequently prevented the EEKS-induced apoptosis and reduction in cell viability. Overall, our findings suggest that EEKS inhibits the growth of HepG2 cells by inducing AMPK-mediated caspase-dependent apoptosis, suggesting the potential therapeutic application of EEKS in the treatment or prevention of cancers.

The substitute tea was manufactured from the leaves of Salvia plebeia R. Br. (SPR) that have anti-inflammatory and antioxidative activities. Total polyphenols and flavonoids in SPR were 71.8±4.74 GAE mg/g and 38.7±2.95 QUE mg/g, respectively. DPPH radical scavenging activity of SPR water extract had an RC50 of 16.9 μg/mL. SPR inhibited lipopolysaccharide (LPS)-induced nitric oxide (NO) production with an IC50 of > 100 μg/mL. Medium and large leaves were used in the SPR substitute tea (SPRT). The water content was dissipated on roasting within approximately 10 minutes, and the tea obtained from fan-firing for a total 120 minutes was evaluated as most superior. Flavor was positively correlated with the taste and general preference. SPRT maintained its anti-oxidative activity without significant changes on roasting or fan-firing even after the heat treatment. The appropriate weight of a tea bag for one serving was 1.0 g. The study results indicated that SPR is a potential resource for the development of food or ingredients with anti-inflammatory properties.

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at 50°C under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71∼55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.

The purpose of this study was to examine the qualities of muffins made with 0, 2, 4, 6, and 8% Corni fructus powder. The height of the muffins did not significantly differ between the sample groups; however, the weight of the control group was higher than that of the test samples containing Corni fructus powder. The volume and specific loaf volume of muffins decreased with the addition of Corni fructus powder. The baking loss of the samples containing Corni fructus powder was also higher than that of the control group. The moisture content of the control group was 19.88%, whereas that of the test samples ranged from 16.72~21.01%. The pH of batters and muffins of the test samples were lower than those of the control group. For DPPH radical scavenging activity, the control group measured 11.46%, whereas the test samples ranged from 22.63~53.33%. The L and b values of the crust and crumbs decreased, but the a value was increased significantly by the addition of Corni fructus powder. Examination of the textural properties revealed the hardness, gumminess and brittleness of muffins containing Corni fructus powder were significantly higher than those of the control group. In term of overall preference, the sensory evaluation scores of groups containing 2% and 4% of Corni fructus powder did not show significant differences compared to the control group. Based on the above results, using Corni fructus powder at less than 4% would be appropriate for making muffins.