The Osteogenic Differentiation Effect of the FN Type 10-Peptide Amphiphile on PCL Fiber

The fibronectin type 10-peptide amphiphile (FNIII10-PA) was previously genetically engineered and showed osteogenic differentiation activity on rat bone marrow stem cells (rBMSCs). In this study, we investigated whether FNIII10-PA demonstrated cellular activity on polycaprolactone (PCL) fibers. FNIII10-PA significantly increased protein production and cell adhesion activity on PCL fibers in a dose-dependent manner. In cell proliferation results, there was no effect on cell proliferation activity by FNIII10-PA; however, FNIII10-PA induced the osteogenic differentiation of MC3T3-E1 cells via upregulation of bone sialoprotein (BSP), collagen type I (Col I), osteocalcin (OC), osteopontin (OPN), and runt-related transcription factor 2 (Runx2) mitochondrial RNA (mRNA) levels; it did not increase the alkaline phosphatase (ALP) mRNA level. These results indicate that FNIII10-PA has potential as a new biomaterial for bone tissue engineering applications

Antioxidant effect of Kimchi supplemented with Jeju citrus concentrate and its antiobesity effect on 3T3‐L1 adipocytes

Citrus is cultivated throughout Jeju Island and is thought to possess some medicinal properties. Citrus concentrate is the most extensively utilized form of citrus in the food industry. In this study, antioxidant and antiobesity effects of Kimchi supplemented with citrus concentrate were investigated. Prepared Kimchi was infused with 7% citrus concentrate (CK) and freeze‐dried for analysis. Normal Kimchi (NK) without citrus concentrate was utilized as a control. Total phenol content (TPC), total flavonoid content (TFC), and antioxidant activities were examined. Cytotoxicity, intracellular triglycerides (TG), and total cholesterol (TC) levels in 3T3‐L1 adipocytes were also measured. Additionally, the inhibitory effects on lipid accumulation were trialed by measuring the oil‐red O (ORO)‐stained cells. TPC, TFC, and antioxidant activities of CK were significantly higher than those of NK (p < .05). CK showed less cytotoxicity and attenuated the lipid accumulation at all concentrations by reducing TG and TC levels compared to NK. The inhibitory effect of CK on lipid accumulation was observed via reducing ORO‐stained lipid droplets. Consequently, the antioxidant and antiobesity effects of CK were revealed in vitro. Furthermore, the addition of citrus may provide competitive price due to low production costs as well as health functionality

The Osteogenic Differentiation Effect of the FN Type 10-Peptide Amphiphile on PCL Fiber

The fibronectin type 10-peptide amphiphile (FNIII10-PA) was previously genetically engineered and showed osteogenic differentiation activity on rat bone marrow stem cells (rBMSCs). In this study, we investigated whether FNIII10-PA demonstrated cellular activity on polycaprolactone (PCL) fibers. FNIII10-PA significantly increased protein production and cell adhesion activity on PCL fibers in a dose-dependent manner. In cell proliferation results, there was no effect on cell proliferation activity by FNIII10-PA; however, FNIII10-PA induced the osteogenic differentiation of MC3T3-E1 cells via upregulation of bone sialoprotein (BSP), collagen type I (Col I), osteocalcin (OC), osteopontin (OPN), and runt-related transcription factor 2 (Runx2) mitochondrial RNA (mRNA) levels; it did not increase the alkaline phosphatase (ALP) mRNA level. These results indicate that FNIII10-PA has potential as a new biomaterial for bone tissue engineering applications

Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

Various types of vinegars have been developed as interest in their health benefits has increased. In this study, we prepared Jeju citrus blended vinegars (CBVs) by mixing premature mandarin vinegar and mandarin vinegar, with mandarin vinegar used as a control. The physicochemical properties of the vinegars, including pH, total acidity, and sugar content was determined. Moreover, antioxidant, anti-obesity, and anti-aging activities of the vinegars were investigated. Physicochemical analysis revealed that the CBVs had a pH similar to that of mandarin vinegar, whereas CBVs with relatively high premature mandarin vinegar content showed higher acidity and lower sugar content (p < 0.05). Moreover, the antioxidant activities and phenol contents of CBVs were significantly higher than those of mandarin vinegar (p < 0.05). Meanwhile, CBVs showed significantly decreased intracellular triglyceride, lipid accumulation, and anti-obesity related gene levels (p < 0.05), thereby highlighting their anti-obesity activity. In addition, CBVs showed anti-aging activity by increasing cell viability and cell lifespan, while decreasing the expression of senescence-related genes under H2O2-induced oxidative stress. Therefore, CBVs may be useful as a functional food with antioxidant, anti-obesity, and anti-aging effects in various food fields

Emerging role of vitamin D in colorectal cancer

Colorectal cancer is a common cancer and the fourth leading cause of death in Korea. The incidence and mortality of colorectal cancer varies according to risk factors, such as age, family history, genetic history, food habits, and physical activities. Some studies have focused on the association between vitamin D and colorectal cancer. Today, there is growing evidence that high vitamin D intake and a plasma level of 25(OH)D3 reduce the incidence of colorectal cancer by modifying cancer angiogenesis, cell apoptosis, differentiation, and proliferation. Taken together, these results suggest that vitamin D supplementation alone, or in combination with anti-cancer agents, might reduce the incidence of colorectal cancer. In this review, we discuss the function and mechanism of vitamin D including the effect of vitamin D on colorectal cancer

Engineering of Self-Assembled Fibronectin Matrix Protein and Its Effects on Mesenchymal Stem Cells

Fibronectin (FN) contributes to cell adhesion, proliferation, and differentiation in various cell types. To enhance the activity of fibronectin at the sites of focal adhesion, we engineered a novel recombinant fibronectin (FNIII10) fragment connected to the peptide amphiphile sequence (PA), LLLLLLCCCGGDS. In this study, the effects of FNIII10-PA on rat mesenchymal stem cells (rMSCs) were compared with those of FNIII10. FNIII10-PA showed the prominent protein adhesion activity. In addition, FNIII10-PA showed a significantly higher effect on adhesion, proliferation, and differentiation of rMSCs than FNIII10. Taken together, the FNIII10-containing self-assembled sequence enhanced rMSCs adhesion, proliferation, and differentiation

Anti-obesity effects of kimchi with red yeast rice in 3T3-L1 adipocytes and high-fat diet-induced obese mice

Red yeast rice is fermented rice with Monascus purpureus and contains monacolin K, which decreases cholesterol levels. Here, the anti-obesity effect of kimchi with red yeast rice (RYRK) was investigated in vitro and in vivo. Initially, the anti-obesity effect of RYRK was examined by measuring triglyceride (TG) content and obesity-related gene expression in 3T3-L1 adipocytes. RYRK (100 mg/kg) were then orally administered for 8 weeks with a high-fat diet. Body weight and serum GOT and GPT were measured. The inhibitory effect of RYRK on lipid profiles and accumulation was assessed. RYRK significantly reduced TG content and obesity-related gene expression with low cytotoxicity (p < 0.05). RYRK significantly reduced body weight and serum and hepatic lipid profiles without hepatic damage (p < 0.05). RYRK inhibited lipid accumulation in H&E and ORO results. Overall, the anti-obesity effect of RYRK was established, resulting in a better understanding of the health benefits of kimchi

Metabolic shift during fermentation in kimchi according to capsaicinoid concentration

The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry