ABSTRACT
Objective:To isolate and identify the anticancer compound against proliferation of human colon cancer cells from ethyl acetate (EtOAc) extract of Phellinus linteus grown on germinated brown rice (PB). Methods: EtOAc extract of PB was partitioned with n-hexane, EtOAc, and water-saturated n-butanol. Anticancer compound of n-hexane layer was isolated and identified by HPLC and NMR, respectively. Cytotoxicity against HT-29 cells was tested by SRB assay. Results: The n-hexane layer obtained after solvent fractionation of PB EtOAc extracts showed a potent anticancer activity against the HT-29 cell line. Atractylenolide I, a eudesmane-type sesquiterpene lactone, a major anticancer substance of PB, was isolated from the n-hexane layer by silica gel column chromatography and preparative-HPLC. This structure was elucidated by one-and two-dimensional NMR spectroscopic data. Atractylenolide I has not been reported in mushrooms or rice as of yet. The isolated compound dose-dependently inhibited the growth of HT-29 human colon cancer cells. Conclusions:Atractylenolide I might contribute to the anticancer effect of PB.
ABSTRACT
This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.