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Jihyeung Ju,Youngeun Kwak,Xingpei Hao,Chung S. Yang 한국영양학회 2012 Nutrition Research and Practice Vol.6 No.5
The aim of the study was to investigate the inhibitory effects of calcium against intestinal cancer in vitro and in vivo. We first investigated the effects of calcium treatment in HCT116 and HT29 human colon cancer cells. At the concentration range of 0.8-2.4 mM, calcium significantly inhibited cell growth (by 9-29%), attachment (by 12-26%), invasion (by 15-31%), and migration (by 19-61%). An immunofluorescence microscope analysis showed that the treatment with calcium (1.6 mM) for 24 h increased plasma membrane β-catenin but decreased nuclear β-catenin levels in HT29 cells. We then investigated the effect of dietary calcium on intestinal tumorigenesis in ApcMin/+ mice. Mice received dietary treatment starting at 6 weeks of age for the consecutive 8 weeks. The basal control diet contained high-fat (20% mixed lipids by weight) and low-calcium (1.4 ㎎/g diet) to mimic the average Western diet, while the treatment diet contained an enriched level of calcium (5.2 ㎎ calcium/g diet). The dietary calcium treatment decreased the total number of small intestinal tumors (by 31.4%; P < 0.05). The largest decrease was in tumors which were ≥ 2 ㎜ in diameter, showing a 75.6% inhibition in the small intestinal tumor multiplicity (P < 0.001). Immunohistochemical analysis showed significantly reduced nuclear staining of β-catenin (expressed as nuclear positivity), but increased plasma membrane staining of β-catenin, in the adenomas from the calcium-treated groups in comparison to those from the control group (P < 0.001). These results demonstrate intestinal cancer inhibitory effects of calcium both in human colon cancer cells and ApcMin/+ mice. The decreased β-catenin nuclear localization caused by the calcium treatment may contribute to the inhibitory action.
Youngeun Kwak,Jihyeung Ju 한국영양학회 2015 Nutrition Research and Practice Vol.9 No.1
BACKGROUND/OBJECTIVES: Perilla frutescens Britton leaves are a commonly consumed vegetable in different Asian countries including Korea. Cancer is a major cause of human death worldwide. The aim of the current study was to investigate the inhibitory effects of ethanol extract of perilla leaf (PLE) against important characteristics of cancer cells, including unrestricted growth, resisted apoptosis, and activated metastasis, using human cancer cells. MATERIALS/METHODS: Two human cancer cell lines were used in this study, HCT116 colorectal carcinoma cells and H1299 non-small cell lung carcinoma cells. Assays using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide were performed for measurement of cell growth. Soft agar and wound healing assays were performed to determine colony formation and cell migration, respectively. Nuclear staining and cell cycle analysis were performed for assessment of apoptosis. Fibronectin-coated plates were used to determine cell adhesion. RESULTS: Treatment of HCT116 and H1299 cells with PLE resulted in dose-dependent inhibition of growth by 52-92% (at the concentrations of 87.5, 175, and 350 μg/ml) and completely abolished the colony formation in soft agar (at the concentration of 350 μg/ml). Treatment with PLE at the 350 μg/ml concentration resulted in change of the nucleus morphology and significantly increased sub-G1 cell population in both cells, indicating its apoptosis-inducing activity. PLE at the concentration range of 87.5 to 350 μg/ml was also effective in inhibiting the migration of H1299 cells (by 52-58%) and adhesion of both HCT116 and H1299 cells (by 25-46%). CONCLUSIONS: These results indicate that PLE exerts anti-cancer activities against colon and lung cancers in vitro. Further studies are needed in order to determine whether similar effects are reproduced in vivo.
민간단체 소속 자원봉사자의 식품안전에 대한 인식 및 관련 교육에 대한 요구
김은선(Kim, Eunsun),주지형(Ju, Jihyeung) 충북대학교 생활과학연구소 2020 생활과학연구논총 Vol.24 No.3
The present study aimed to investigate the perception on food safety and the demand for related education among volunteers from private organization. The subjects were a total of 149 volunteers of private organization in Chungbuk area. The subjects with experience of being trained for food safety (46.3%) were less than the subject without such experience (53.7%), and only a few cases were formal offline-based training in safety-related organizations. The interest, trust, knowledge, and behavior score of the subjects were a moderate level (3.5 out of 5 points, 3.3 out of 5 points, 14.1 out of 20 points, 20.8 out of 30 points, respectively). The subjects perceived the ease of obtaining food safety-related information as below moderate level (2.9 out of 5 points). The demand of subjects for the food-safety related education on food safety was scored to 4.0 out of 5 points, and the score of the subjects with experience of food safety training (4.3 points) was higher than that of the subjects without such experience (3.8 points) (p<0.01). The present study suggest that effective education programs on food safety need to be developed and offered to volunteers of private organization in order to improve their understandings on food safety.