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Seok, Jin Sil,Jeong, Chang Hee,Petriello, Michael C.,Seo, Han Geuk,Yoo, Hyunjin,Hong, Kwonho,Han, Sung Gu Elsevier 2018 Food and chemical toxicology Vol.111 No.-
<P><B>Abstract</B></P> <P>Piperlongumine (PL) is an alkaloid of a pepper plant found in Southeast Asia. PL is known to induce selective toxicity towards a variety of cancer cell types. To explore the possible anti-lung cancer effects of PL, A549 cells were treated with PL (0–40 μM) for 24 h. Alterations in the expression of cell cycle-associated proteins (cyclin D1, cyclin-dependent kinase 4 (CDK4), CDK6 and retinoblastoma (Rb)) and intracellular signaling molecules (extracellular signal receptor-activated kinase 1/2 (ERK1/2), Akt, p38 and nuclear factor-κB (NF-κB)) were examined in cells following treatment of PL using Western blot analysis. Results showed that proliferation of cells were significantly decreased by PL in a dose-dependent manner. Flow cytometry results demonstrated increased number of cells in G1 phase in PL (40 μM)-treated group. Reactive oxygen species was significantly increased in cells treated with PL at 20–40 μM. The expression of cyclin D1, CDK4, CDK6 and p-Rb were markedly decreased in cells treated with PL at 40 μM. Treatment of cells with PL suppressed phosphorylation of Akt but increased ERK1/2 phosphorylation. Treatment of PL significantly decreased nuclear translocation of NF-κB p65 in cells. These results suggest that PL possesses antiproliferative properties in A549 cells.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Piperlongumine decreases proliferation of A549 cells. </LI> <LI> The mechanism is through ROS generation and downregulated Akt pathway. </LI> <LI> Piperlongumine decreases protein expression of cycle-associated proteins. </LI> </UL> </P>
( Sukyung Kang ),( Jae Sung Lee ),( Hai Chon Lee ),( Michael C. Petriello ),( Bae Yong Kim ),( Jeong Tae Do ),( Dae Seog Lim ),( Hong Gu Lee ),( Sung Gu Han ) 한국미생물 · 생명공학회 2016 Journal of microbiology and biotechnology Vol.26 No.3
Mastitis is a prevalent inflammatory disease that remains one of the main causes of poor quality of milk. Phytoncides are naturally occurring anti-inflammatory compounds derived from plants and trees. To determine if treatment with phytoncide could decrease the severity of lipopolysaccharide (LPS)-induced inflammatory responses, mammary alveolar epithelial cells (MAC-T) were pretreated with phytoncide (0.02% and 0.04% (v/v)) followed by LPS treatment (1 and 25 μg/ml). The results demonstrated that phytoncide downregulated LPSinduced pro-inflammatory cyclooxygenase-2 (COX-2) expression. Additionally, LPS-induced activation of ERK1/2, p38, and Akt was attenuated by phytoncide. Treatment of cells with known pharmacological inhibitors of ERK1/2 (PD98059), p38 (SB203580), and Akt (LY294002) confirmed the association of these signaling pathways with the observed alterations in COX-2 expression. Moreover, phytoncide attenuated LPS-induced NF-κB activation and superoxide production, and, finally, treatment with phytoncide increased Nrf2 activation. Results suggest that phytoncide can decrease LPS-induced inflammation in MAC-T cells.
Bee Venom Decreases LPS-Induced Inflammatory Responses in Bovine Mammary Epithelial Cells
( Chang Hee Jeong ),( Wei Nee Cheng ),( Hyojin Bae ),( Kyung Woo Lee ),( Sang Mi Han ),( Michael C. Petriello ),( Hong Gu Lee ),( Han Geuk Seo ),( Sung Gu Han ) 한국미생물생명공학회(구 한국산업미생물학회) 2017 Journal of microbiology and biotechnology Vol.27 No.10
The world dairy industry has long been challenged by bovine mastitis, an inflammatory disease, which causes economic loss due to decreased milk production and quality. Attempts have been made to prevent or treat this disease with multiple approaches, primarily through increased abuse of antibiotics, but effective natural solutions remain elusive. Bee venom (BV) contains a variety of peptides (e.g., melittin) and shows multiple bioactivities, including prevention of inflammation. Thus, in the current study, it was hypothesized that BV can reduce inflammation in bovine mammary epithelial cells (MAC-T). To examine the hypothesis, cells were treated with LPS (1 μg/ml) to induce an inflammatory response and the antiinflammatory effects of BV (2.5 and 5 μg/ml) were investigated. The cellular mechanisms of BV against LPS-induced inflammation were also investigated. Results showed that BV can attenuate expression of an inflammatory protein, COX2, and pro-inflammatory cytokines such as IL-6 and TNF-α. Activation of NF-κB, an inflammatory transcription factor, was significantly downregulated by BV in cells treated with LPS, through dephosphorylation of ERK1/2. Moreover, pretreatment of cells with BV attenuated LPS-induced production of intracellular reactive oxygen species (e.g., superoxide anion). These results support our hypothesis that BV can decrease LPS-induced inflammatory responses in bovine mammary epithelial cells through inhibition of oxidative stress, NF-κB, ERK1/2, and COX-2 signaling.
Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt
Zhang, Ting,Jeong, Chang Hee,Cheng, Wei Nee,Bae, Hyojin,Seo, Han Geuk,Petriello, Michael C.,Han, Sung Gu Elsevier 2019 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.101 No.-
<P><B>Abstract</B></P> <P>Yogurt is a fermented dairy food produced by lactic acid bacteria (LAB). <I>Moringa oleifera</I> is known for its bioactive properties. The aim of this study was to evaluate the effects of moringa on the fermentation, quality characteristics, and bioactive properties of yogurt. Yogurt was supplemented with 0–0.2% moringa extract (ME; hot water extract, 100 °C, 30 min) and fermented using mixed starter cultures (<I>Streptococcus thermophilus, Lactobacillus acidophilus,</I> and <I>Bifidobacterium longum</I>). Addition of ME to yogurt significantly accelerated the rate of fermentation by promoting growth of LAB. ME reduced syneresis up to 21% and enhanced the water-holding capacity by 17%. The viscosity of 0.2% ME yogurt was approximately 5-fold higher than control yogurt and radical-scavenging activity of ME yogurt increased up to 40% in a dose-dependent manner during the 21 days of cold storage. Sensory testing showed that the addition of 0.05% ME to yogurt did not negatively influence the overall acceptability of the product, compared to the control. The addition of ME to yogurt decreased the oxidative stress and increased the expression of antioxidant proteins in human colon cells. Thus, ME-fermented yogurt maintains the sensory acceptability and exerts positive health benefits because of increased LAB proliferation and enhanced antioxidant properties.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Addition of moringa extract (ME) to yogurt accelerated fermentation rate. </LI> <LI> ME reduced syneresis and enhanced the water-holding capacity of yogurt. </LI> <LI> Viscosity and radical-scavenging activity increased in ME yogurt over 21 days. </LI> <LI> ME increased the expression of antioxidant proteins in human intestinal cells. </LI> <LI> ME yogurt maintains sensory acceptability and possesses antioxidant effects. </LI> </UL> </P>