The change of phenolic compounds and radical scavenging activity of black soybean flours after germination and roasting treatment were evaluated as a part of the purpose of setting the quality of black soybean flours for each application. The moisture content of roasted black soybean flours decreased significantly according to roasting temperature and time, and the crude ash, protein, and fat contents increased. Water binding capacity of roasted black soybean flours without and with germination increased significantly according to roasting temperature and time, however water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increase with increasing roasting temperature and time. The total polyphenol contents of roasted black soybean flours without and with germination were 5.43∼7.81 and 4.52∼6.17 mg GAE/g, and total flavonoid contents were 2.90∼3.50 and 2.34∼3.01 mg CE/g, respectively. DPPH radical scavenging activity of roasted black soybean flours without and with germination was 254.98∼415.05 and 171.95∼295.15 mg TE/100 g, and ABTS radical scavenging activity was 459.74∼596.37 and 422.95∼526.85 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of roasted black soybean flours.

The objective of this study was to determine the effect of macrophages on growth of human colon cancer cells. The results showed that co-culture of colon cancer cells with macrophages inhibited the growth of colon cancer cells (HCT116 and SW620) depending on the number of macrophages, RAW 264.7 cells, and activated THP-1 cells accompanied by down regulation of pSTAT3 in cancer cells. We also found that expression and release of cancer cell growth inhibitory cytokines, IL-1 receptor antagonist (IL-1ra) and IL-10, was increased in macrophages. Blocking of the STAT3 pathway with specific inhibitor and siRNA of STAT3 abolished the growth of colon cancer cells and expression of IL-1ra and IL-10. In addition, neutralization of IL-1ra and IL-10 with antibodies resulted in reversal of macrophage-induced inhibition of cancer cell growth. These data showed that IL-1ra and IL-10 released from macrophages inhibit growth of colon cancer cells through inhibition of the STAT3 pathway.

Systemic acquired resistance is an important component of the disease resistance repertoire of plants. A novel syntheticchemical, Benzo (1,2,3) thiadiazole-7-carbothioic acid S-methyl ester (BTH), was shown to induce acquired resistance in wheat.BTH prote