A Metabolomics and Big Data Approach to Cannabis Authenticity (Authentomics).

With the increasing accessibility of cannabis (Cannabis sativa L., also known as marijuana and hemp), its products are being developed as extracts for both recreational and therapeutic use. This has led to increased scrutiny by regulatory bodies, who aim to understand and regulate the complex chemistry of these products to ensure their safety and efficacy. Regulators use targeted analyses to track the concentration of key bioactive metabolites and potentially harmful contaminants, such as metals and other impurities. However, the metabolic complexity of cannabis metabolic pathways requires a more comprehensive approach. A non-targeted metabolomic analysis of cannabis products is necessary to generate data that can be used to determine their authenticity and efficacy. An authentomics approach, which involves combining the non-targeted analysis of new samples with big data comparisons to authenticated historic datasets, provides a robust method for verifying the quality of cannabis products. To meet International Organization for Standardization (ISO) standards, it is necessary to implement the authentomics platform technology and build an integrated database of cannabis analytical results. This study is the first to review the topic of the authentomics of cannabis and its potential to meet ISO standards.

Kimchi improves irritable bowel syndrome: results of a randomized, double-blind placebo-controlled study.

Background: Irritable bowel syndrome (IBS) can be caused by abnormal bowel movements, altered brain-gut axis, gut microbiota change, and low levels of inflammation or immune activation. The intake of food containing much fiber and lactic acid bacteria (LABs) can alleviate IBS. Objective: This study was undertaken to confirm the alleviative effect of kimchi on symptoms of IBS. Design: Three types of kimchi (standard kimchi, SK; dead nano-sized Lactobacillus plantarum nF1 (nLp) added to standard kimchi, nLpSK; or functional kimchi, FK) were given to 30 individuals in each of three groups, that is, the SK group (n = 30), the nLpSK group (n = 30), or the FK group (n = 30) at 210 g a day for 12 weeks. Food intake records, serum levels of inflammatory factors, fecal levels of harmful enzymes, and microbiome changes were investigated over the 12-week study period. Results: After intervention, dietary fiber intake was increased in all groups. Typical IBS symptoms (abdominal pain or inconvenience, desperation, incomplete evacuation, and bloating), defecation time, and stool type were also improved. In serum, all groups showed reductions in tumor necrosis factor (TNF)-α (P < 0.001) levels. In addition, serum IL-4 (P < 0.001), IL-10 (P < 0.001), and IL-12 (P < 0.01) were significantly reduced in the nLpSK and FK groups, and serum monocyte chemotactic protein (MCP)-1 (P < 0.05) was significantly reduced in the nLpSK group. Furthermore, activities of fecal ß-glucosidase and ß-glucuronidase were significantly decreased in all three groups, and these reductions were greatest in the nLpSK group. Gut microbiome analysis showed that kimchi consumption increased Firmicutes populations at the expense of Bacteroidetes and Tenericutes populations. In addition, the Bifidobacterium adolescentis population increased significantly in the FK group (P = 0.026). Conclusion: Kimchi intake helps alleviate IBS by increasing dietary fiber intake and reducing serum inflammatory cytokine levels and harmful fecal enzyme activities. Notably, nLp improved the immune system, and several functional ingredients in FK promoted the growth of Bifidobacterium adolescentis in gut.

Shinan Sea Salt Intake Ameliorates Colorectal Cancer in AOM/DSS with High Fat Diet-Induced C57BL/6N Mice.

The anticancer effects of Shinan (Shinan-South Korea) sea salts on azoxymethane (AOM)/dextran sodium sulfate (DSS) with high fat diet (HFD)-induced colon cancer and obesity in C57BL/6N mice were studied. We prepared three types of sea salt: generally manufactured sea salt (GS), generally manufactured after filtering seawater (FS), and manufactured with only new seawater (NS). Sea salt intake increased colon length and reduced colon length/weight ratio, tumor number, and progression of colon cancer in colon tissue. The differently prepared sea salts also ameliorated liver injury. In addition, the mineral composition of each salt was different. Moreover, the sea salts enhanced activation of natural killer cell (CD56) expression in colon and spleen tissues. However, the mineral compositions of sea salts were not simply associated with anticancer effects in AOM/DSS+HFD induced mice. Thus, the anticolorectal cancer effects of sea salts may be mediated by different factors, which remain to be identified.

Kimchi markedly induces apoptosis in HT-29 human colon carcinoma cells.

This study investigated kimchi-induced apoptosis in HT-29 human colon carcinoma cells. Three types of kimchi samples were prepared: standardized kimchi brined with general commercial Baechu cabbage by a standardized recipe (SK), Amtak Baechu kimchi brined with Amtak Baechu cabbage by a standardized recipe (AmK), and anticancer kimchi brined with organically cultivated Baechu cabbage by a functional recipe (AK). MTT assay, qRT-PCR, and Western blotting analysis were performed. The results indicate that AmK and AK, especially AK significantly upregulated mRNA expression of apoptosis-related genes Bim, Bax, Bak, caspase-8, -9, -3, and p53 but suppressed Bcl-xL and Bcl-2 expression. In addition, AK treatment significantly upregulated protein expression levels of caspase-3 but strikingly reduced the protein expression level of Bcl-2 (p < .05), followed by AmK treatment. Our data suggest that AK and AmK can markedly suppress the proliferation of HT-29 cells via activation of apoptosis. PRACTICAL APPLICATIONS: Colon cancer is the fourth cancer with the highest incidence in the world. Cell apoptosis is a type of programmed cell death and plays an important role in the cancer cells study. Kimchi is a traditional fermented food in Korea, with a relatively high daily consumption. Our present study used three kinds of kimchi which prepared with different main ingredients and recipes. The results suggest that organically cultivated Baechu cabbage and functional recipe in kimchi preparation play an important role in the anticancer efficacy of kimchi, which has been shown to promote induction of apoptosis in HT-29 cells.

Cube natural sea salt ameliorates obesity in high fat diet-induced obese mice and 3T3-L1 adipocytes.

Sodium is an essential component of the human body, with known influences on obesity. This paper reports the effect of cube natural sea salt (CNS) on the reduction of obesity in high fat diet-induced obese C57BL/6 mice and 3T3-L1 adipocytes, by ameliorating the obesity parameters and obesity-related gene mechanisms. The suppression of high fat diet-induced obesity and differentiated 3T3-L1 adipocytes by sea salt depends on the manufacturing process and mineral content. The manufacturing method using only new sea water (Cube natural sea salt) decreases the magnesium (Mg) and sulfur (S) content in the salt with different crystallization and morphologies, compared to the general manufacturing method (Generally manufactured sea salt, GS). Mg in salt is known to considerably affect obesity; an appropriate concentration of magnesium chloride (MgCl2) reduces lipid accumulation significantly and regulates the lipogenesis and liver enzyme activity. Our results indicate that sea salt contains an appropriate level of Mg as compared to table salt (purified salt, NaCl), and is important for regulating obesity, as observed in the in vivo and in vitro anti-obesity effects of CNS. The Mg content and mineral ratio of sea salt are important factors that ameliorate the lipid metabolism and liver enzyme activity in high fat diet induced obesity, and contents of Mg in sea salt can be altered by modifying the manufacturing process.

Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells.

The anticancer effects of kimchi prepared with different kinds of solar salts were evaluated in an in vitro cellular system using HT-29 human colon carcinoma cells. Four kinds of kimchi samples were prepared, using different solar salts: conventionally manufactured solar salt (CS), filtered sea water solar salt (FS), dehydrated solar salt by centrifuging (DS), and washed-dehydrated solar salt (WDS). Prepared kimchi samples were presented as CSK, FSK, DSK, and WDSK, respectively. The pH values, acidity, and sensory evaluation were determined after 3 week fermentation at 5 °C (pH 4.3), and WDSK exhibited the best fermented characteristics and taste among the 4 samples examined. In the HT-29 cell growth inhibitory activity assay, all 4 kimchi samples exert dose-dependent cell growth inhibition, with WDSK showing significant growth inhibition of HT-29 cells. mRNA and protein expression levels of apoptosis and cell cycle arrest related factors reveals that WDSK significantly increases the mRNA expression levels of Bax, Bim, caspases-3, caspases-9, and p21 as compared to other kimchi samples, at a concentration of 4.0 mg mL-1. In addition, WDSK treatment strongly decreases the Bcl-2 protein expression (on western blot) in HT-29 cells, as compared to the control group (no kimchi treatment) and significantly increases the protein expression levels of Bax, caspases-3, caspases-9, and p53. Inductively coupled plasma atomic emission spectrometry (ICP-OES) reveals that WDS possesses a different mineral composition when compared to the other three solar salts; notably, the lower Mg (9.3 g kg-1) and S (4.7 g kg-1) content of WDS may cause better taste, fermented characteristcs, and functionality of WDSK. These results indicate WDS to be the ideal solar salt for kimchi preparation, which enhances the taste due to its lower Mg and S contents, and increases the anticancer effects by exerting better pro-apoptosis and cell cycle arrest abilities in HT-29 cells.

Increased Anticolitic Effects in C57BL/6 Mice Based on Functional Ingredients of Ramyeon Noodles and Soup.

We investigated the preventive effects of Ramyeon made from brown rice-sorghum noodles and doenjang-bamboo salt soup (BS+DB) on colitis induced by dextran sulfate sodium (DSS) in C57BL/6 mice. Noodles were prepared with 10% brown rice and 10% sorghum powders added to wheat flour and potato powder, and soup was made using starter fermented (SF) doenjang powder (32%) and bamboo salt (13.5%). The experimental animals were divided into five groups: Normal, Control, BS (brown rice and sorghum noodles)+DB (doenjang and bamboo salt soup) (BS+DB Ramyeon), W (white flour noodles, commercial one)+DB, W+dC (W+doenjang commercial soup), and W + D (W+SF doenjang powder [100%]). The BS+DB and W + D groups showed significant reduction of DSS-induced colitis symptoms (P < .05). Doenjang soup (100%) (W+D) also showed a strong anticolitic effect even though the noodles were prepared with W. Histological observation of the colon revealed that BS+DB Ramyeon markedly alleviated colitis development in mice. Serum protein and mRNA levels of proinflammatory cytokines (TNF-α, IL-1ß, and IL-6) were significantly suppressed in colon tissue of the BS+DB group compared with those of the W+DB and W+dC groups. BS+DB Ramyeon also reduced colon mRNA levels of inducible nitric oxide synthase and cyclooxygenase-2 compared with those of other groups (P < .05). Our results show that modification of noodle ingredients using brown rice and sorghum as well as alteration of soup composition using doenjang and bamboo salt improved the health benefits of Ramyeon.

Beneficial Outcomes of Kimchi Prepared with Amtak Baechu Cabbage and Salting in Brine Solution: Anticancer Effects in Pancreatic and Hepatic Cancer Cells.

This study investigated the anticancer effects of kimchi prepared using the standard Baechu cabbage and Amtak Baechu cabbage; salting was achieved by either the dry salt treatment or brine solution. Four different kimchi samples were prepared for this study: (1) the standard Baechu cabbage and dry salt treatment method (SK-D); (2) the Amtak Baechu cabbage and dry salt treatment method (AK-D); (3) the standard Baechu cabbage and brine solution treatment method (SK-B); and (4) the Amtak Baechu cabbage and brine solution treatment method (AK-B). The anticancer effects of kimchi were evaluated using human pancreas cancer cells (Capan-2) and human liver cancer cells (HepG2). Both cancer cells showed a significant increase in cell growth inhibition when exposed to AK-D and AK-B compared with SK-D and SK-B (p < 0.05). At 2.0 mg/mL, the inhibition of Capan-2 cells was more than doubled after treatment with AK-B and AK-D compared with SK-B and SK-D, but was only 1.2 times in HepG2 cells. Assessment of mRNA and proteins related to apoptosis and cell cycle arrest revealed a significant increase of p21 levels after AK-D and AK-B treatment compared with SK-D and SK-B. In addition, the ongoing cytotoxic effects were significantly higher with AK-B compared with AK-D (p < 0.05). In Western blot analysis, the anticancer effects were more apparent in Capan-2 cells than in the HepG2 cells. Overall, these results indicate that kimchi made with Amtak Baechu cabbage and treated with brine solution (AK-B) had a superior anticancer potential against both types of cancer cells, with the effects being greater in pancreatic cancer cells compared with liver cancer cells.

Rumex crispus and Cordyceps militaris Mixture Ameliorates Production of Pro-Inflammatory Cytokines Induced by Lipopolysaccharide in C57BL/6 Mice Splenocytes.

Rumex crispus (Rc) and Cordyceps militaris (Cm) mixture (Rc-Cm; AST2017-01) ameliorated production of proinflammatory cytokines, inflammation-related genes, and nitric oxide (NO) induced by lipopolysaccharide (LPS) in mouse splenocytes. Rc-Cm (6:4) and Taemyeongcheong (commercial healthy drink containing Rc-Cm) were co-administered along with LPS. Rc-Cm inhibited production of tumor necrosis factor α, interferon γ, interleukin (IL)-1ß, and IL-6 in LPS-induced splenocytes. However, levels of inflammatory cytokines were elevated in the absence of LPS treatment. Rc-Cm significantly suppressed mRNA expression of IL-1ß, IL-6, and the inflammation-related genes inducible NO synthase (iNOS) and cyclooxygenase 2 (COX-2), as well as NO production upon LPS co-treatment. Whereas Rc-Cm increased mRNA expression of IL-1ß, and IL-6, but did not up-regulate expression of iNOS and COX-2, or increase NO production without LPS co-treatment. Therefore, treatment of Rc-Cm to LPS-induced splenocytes ameliorated induction of pro-inflammatory cytokines, inflammation-related genes, and NO production. In the absence of LPS, Rc-Cm treatment up-regulated pro-inflammatory cytokines but did not alter expression of the inflammation-related genes iNOS and COX-2 or NO production. These results indicate that the natural phytochemicals chrysophanol and cordycepin in Rc-Cm promote anti-inflammatory activities and immune cell responses.

Korean Solar Salt Ameliorates Colon Carcinogenesis in an AOM/DSS-Induced C57BL/6 Mouse Model.

The effects of Korean solar salt on an azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon cancer C57BL/6 mouse model were studied. Korean solar salt samples (SS-S, solar salt from S salt field; SS-Yb, solar salt from Yb salt field), nine-time-baked bamboo salt (BS-9x, made from SS-Yb), purified salt (PS), and SS-G (solar salt from Guérande, France) were orally administered at a concentration of 1% during AOM/DSS colon cancer induction, and compared for their protective effects during colon carcinogenesis in C57BL/6 mice. SS-S and SS-Yb suppressed colon length shortening and tumor counts in mouse colons. Histological evaluation by hematoxylin and eosin staining also revealed suppression of tumorigenesis by SS-S. Conversely, PS and SS-G did not show a similar suppressive efficacy as Korean solar salt. SS-S and SS-Yb promoted colon mRNA expression of an apoptosis-related factor and cell-cycle-related gene and suppressed pro-inflammatory factor. SS-Yb baked into BS-9x further promoted these anti-carcinogenic efficacies. Taken together, the results indicate that Korean solar salt, especially SS-S and SS-Yb, exhibited anti-cancer activity by modulating apoptosis- and inflammation-related gene expression during colon carcinogenesis in mice, and bamboo salt baked from SS-Yb showed enhanced anti-cancer functionality.

Korean solar salts reduce obesity and alter its related markers in diet-induced obese mice.

BACKGROUND/OBJECTIVES: The aim of this experiments was to show anti-obesity effects of Korean solar salt from different salt fields in diet-induced obese mice. SUBJECTS/METHODS: Diet-induced obesity (DIO) was induced by a high-fat diet (HFD; 45% cal from fat) in C57BL/6J mice for eight weeks. The mice were fed with the designated diets (chow diet for Normal, HFD for Control, 0.47%-salt-mixed HFD for purified salt (PS), Guerande solar salt from France (SS-G), solar salt from Y salt field (SS-Y), solar salts from T salt field (SS-T) and S salt field (SS-S)) for another eight weeks. We checked body weight, food efficiency ratio (FER) and tissue weights (liver and epididymal adipose tissue (EAT)), and observed serum concentrations of triacylglycerol (TG), total cholesterol (TC), leptin and insulin. We also evaluated gene expressions of adipogenic / lipogenic mRNAs of C/EBPα, PPARγ and FAS and beta-oxidation-related factors (PPARα and CPT-1) in liver and EAT. The mineral composition of salt samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). RESULTS: SS-T and SS-S significantly reduced body weight gain, FER, and weight of EAT compared to control and other samples (P < 0.05). SS-T and SS-S also significantly decreased serum levels of TG, TC, leptin and insulin (P < 0.05). SS-T and SS-S suppressed expressions of adipogenic / lipogenic mRNAs in liver and EAT, while promoting expression of beta-oxidation-related factors. The lowest sodium concentration was observed in SS-T (30.30 ± 0.59%), and the lowest sodium-to-potassium (Na/K) ratio was found in SS-S (17.81). CONCLUSIONS: Our study shows that well-processed Korean solar salt may have anti-obesity effects in vivo, probably owing to its differences in mineral composition and other components, presumably resulting from the manufacturing processes. Further research is needed into the mechanism and to explore optimal manufacturing processes.

Anti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes.

The anti-obesity effects of starter (Leuconostoc mesenteroides+Lactobacillus plantarum) fermented kimchi on 3T3-L1 adipocyte were studied using naturally fermented kimchi (NK), a functional kimchi (FK, NK supplemented with green tea), and FK supplemented with added starters (FKS). Oil red O staining and cellular levels of triglyceride (TG) and glycerol were used to evaluate the in vitro anti-obesity effects of these kimchis in 3T3-L1 cells. The expressions of adipogenesis/lipogenesis-related genes of peroxisome proliferator-active receptor (PPAR)-γ, CCAAT/enhance-binding protein (C/EBP)-α, and fatty acid synthase (FAS) were determined by RT-PCR. Kimchis, especially FKS, markedly decreased TG levels and increased levels of intracellular glycerol and lipid lipolysis. In addition, FKS also reduced the mRNA levels of PPAR-γ, C/EBP-α, and FAS, which are related to adipogenesis/lipogenesis in 3T3-L1 cells. These results suggest the anti-obesity effects of FKS were to due to enhanced lipolysis and reduced adipogenesis/lipogenesis in 3T3-L1 adipocytes.