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Immunostimulating and Anticancer Activities of Hot-water Extracts from Acanthopanax senticosus and Glycyrrhiza uralensis

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dc.contributor.authorHwang, Jong-Hyun-
dc.contributor.authorSuh, Hyung-Joo-
dc.contributor.authorYu, Kwang-Won-
dc.date.accessioned2021-09-09T01:54:52Z-
dc.date.available2021-09-09T01:54:52Z-
dc.date.created2021-06-10-
dc.date.issued2008-12-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/122257-
dc.description.abstractWhen 10 kinds of herbal medicines were fractionated into hexane, MeOH, cold-water, and hot-water extracts, hot-water extracts from Acanthopanax senticosus (AS), Glycyrrhiza uralensis (GU), Cichorium intybus (CI), and Polygonatum odoratum (PO) showed the potent intestinal immune system modulating activity (1.721-, 1.62-, 1.60-, and 1.53-fold of control at 100 mu g/mL, respectively). Especially, hot-water extracts from AS (215% compared with the control) and GU (187%) also had macrophages stimulating activity and mitogenic activity of splenocytes (7.1- and 6.5-fold) at 100 mu g/mL. In addition, the effects of hot-water extracts from herbal medicines on anticancer activities were studied in mice. Hot-water extracts from AS and GU enhanced cytotoxicity of natural killer cell against cancer cell, Yac-1 (37 and 34% cytotoxicity) at E/T ratio 100: 1, and colon 26-M3.1 cancer cell lines had significantly inhibited (82.1 and 75.2%) in experimental lung metastasis. These results Suggest that hot-water extracts from A. senticosus and G uralensis call be used as biological response modifiers to stimulate immune system and inhibit tumor.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectINNATE IMMUNITY-
dc.subjectELEUTHEROCOCCUS-SENTICOSUS-
dc.subjectIN-VITRO-
dc.subjectPOLYSACCHARIDES-
dc.subjectMICE-
dc.subjectMACROPHAGES-
dc.subjectACTIVATION-
dc.subjectCANCER-
dc.subjectCELL-
dc.titleImmunostimulating and Anticancer Activities of Hot-water Extracts from Acanthopanax senticosus and Glycyrrhiza uralensis-
dc.typeArticle-
dc.contributor.affiliatedAuthorSuh, Hyung-Joo-
dc.identifier.scopusid2-s2.0-61349106655-
dc.identifier.wosid000262223800010-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.6, pp.1185 - 1190-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume17-
dc.citation.number6-
dc.citation.startPage1185-
dc.citation.endPage1190-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001300152-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusINNATE IMMUNITY-
dc.subject.keywordPlusELEUTHEROCOCCUS-SENTICOSUS-
dc.subject.keywordPlusIN-VITRO-
dc.subject.keywordPlusPOLYSACCHARIDES-
dc.subject.keywordPlusMICE-
dc.subject.keywordPlusMACROPHAGES-
dc.subject.keywordPlusACTIVATION-
dc.subject.keywordPlusCANCER-
dc.subject.keywordPlusCELL-
dc.subject.keywordAuthorherbal medicine-
dc.subject.keywordAuthorhot-water extract-
dc.subject.keywordAuthorimmunostimulating activity-
dc.subject.keywordAuthoranticancer activity-
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보건과학대학 (바이오시스템의과학부)
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