National Chung Hsing University

About: National Chung Hsing University is a education organization based out in Taichung, Taiwan. It is known for research contribution in the topics: Catalysis & Thin film. The organization has 19443 authors who have published 24060 publications receiving 540154 citations. The organization is also known as: NCHU.

Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356.

Abstract: The antioxidative effect of intact cells and intracellular cell-free extracts of intestinal lactic acid bacteria B. longum (ATCC 15708) and L. acidophilus (ATCC 4356) was investigated. Both intact cells and intracellular cell-free extracts of 10(9)cells of B. longum and L. acidophilus demonstrated antioxidative activity, inhibiting linoleic acid peroxidation by 28-48%. This indicated that these two strains demonstrated excellent antioxidative activity. B. longum and L. acidophilus also showed the ability to scavenge alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH) free radical, scavenging 21-52%. The intact cells of these two intestinal bacteria demonstrated a high inhibitory effect on the cytotoxicity of 4-nitroquinoline-N-oxide (4NQO). Cytotoxicity of 4NQO was reduced by L. acidophilus by approximately half and by almost 90% by B. longum. Nevertheless, no inhibition of cytoxicity observed for intracellular cell-free extracts of 10(9) cells of B. longum and L. acidophilus. The effect of B. longum and L. acidophilus on inhibiting plasma lipid peroxidation was also evaluated. The results showed that both intestinal strains were able to protect plasma lipid from oxidation at different degrees. The inhibition rates on plasma lipid peroxidation ranged from 11 to 29% for 10(9) cells of B. longum and L. acidophilus. Generally speaking, B. longum demonstrated better antioxidative ability than L. acidophilus in this study.

Metformin decreases hepatocellular carcinoma risk in a dose-dependent manner: population-based and in vitro studies

Abstract: Objective Type 2 diabetes mellitus is associated with a higher risk of hepatocellular carcinoma (HCC), which is attenuated by the use of metformin. However, there are no studies addressing the effect of metformin on hepatocarcinoma cells from the antitumoural perspective. Design In the nationwide case-control study, the authors recruited 97 430 HCC patients and 194 860 age-, gender- and physician visit date-matched controls. The chemopreventive effects of metformin were examined by multivariate analysis and stratified analysis. The in vitro effects of metformin on cell proliferation and cell cycle were studied in HepG2 and Hep3B hepatoma cell lines. Results The OR of diabetes in HCC patients was 2.29 (95% CI 2.25 to 2.35, p Conclusions Use of metformin is associated with a decreased risk of HCC in diabetic patients in a dose-dependent manner, via inhibition of hepatoma cells proliferation and induction of cell cycle arrest at G0/G1 phase.

Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts.

Abstract: The objective of this study was to investigate the inhibitory effect of naturally occurring flavonoids on individual stage of protein glycation in vitro using the model systems of delta-Gluconolactone assay (early stage), BSA-methylglyoxal assay (middle stage), BSA-glucose assay, and G.K. peptide-ribose assay (last stage). In the early stage of protein glycation, luteolin, qucertin, and rutin exhibited significant inhibitory activity on HbA1C formation (p < 0.01), which were more effective than that of aminoguanidine (AG, 10 mM), a well-known inhibitor for advanced glycation endproducts (AGEs). For the middle stage, luteolin and rutin developed more significant inhibitory effect on methylglyoxal-medicated protein modification, and the IC50's were 66.1 and 71.8 microM, respectively. In the last stage of glycation, luteolin was found to be potent inhibitors of both the AGEs formation and the subsequent cross-linking of proteins. In addition, phenyl-tert-butyl-nitron served as a spin-trapping agent, and electron spin resonance (ESR) was used to explore the possible mechanism of the inhibitory effect of flavonoids on glycation. The results indicated that protein glycation was accompanied by oxidative reactions, as the ESR spectra showed a clear-cut radical signal. Statistical analysis showed that inhibitory capability of flavonoids against protein glycation was remarkably related to the scavenging free radicals derived from glycoxidation process (r = 0.79, p < 0.01). Consequently, the inhibitory mechanism of flavonoids against glycation was, at least partly, due to their antioxidant properties.