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Regulatory T cells (Tregs) play an important role in maintaining immunological tolerance. However, this mechanism is one of the major obstacles to overcome when attempting to improve antitumor immunity. Protein-bound polysaccharide‑K (PSK) has been used clinically as an antitumor drug, and one of its antitumor mechanisms involves improvement of the tumor-induced immunosuppressive state. Therefore, we investigated whether PSK affects Tregs in vitro and in vivo. In the in vitro study, CD4⁺CD25⁻ cells were separated from normal mouse spleen and cultured with or without PSK in the presence of TGF-β. Although TGF-β induced CD4⁺CD25⁺Foxp3⁺ Tregs, PSK reduced the proportion of TGF-β-induced Tregs. In the in vivo study, BALB/c mice were injected subcutaneously with methylcholanthrene-induced fibrosarcoma (Meth A) cells on day 0, and were administered PSK (50 mg/kg) intraperitoneally from day 1, three times per week. After 4 weeks, the tumor volume, the proportion of Tregs and the CD8+/Treg ratio in the spleen, plasma TGF-β concentration, and IFN-γ production by spleen cells were measured. PSK significantly reduced tumor growth, the proportion of Tregs in the spleen and the plasma TGF-β concentration, and significantly increased the CD8+/Treg ratio in the spleen and IFN-γ production by spleen cells. The reduction of the TGF-β concentration in blood by PSK appears to decrease the proportion of Tregs in lymphoid organs and to augment antitumor immunity.

Herb-drug interactions are mainly mediated by hepatic cytochrome P450 (CYP) enzymes. Here, we examined the effect of three herbs (valerian, salacia and black cohosh) on CYP activity in vivo in mice and in liver microsomes in vitro. Extracts which showed activity in the preliminary tests were then fed to mice at various doses (0, 0.5, 1.5 and 4.5%). Valerian did not show any effect on hepatic CYPs. Black cohosh increased the liver weight, total CYP content and CYP activities (2B and 3A) in a dose-dependent manner (up to 4.5%). Salacia inhibited CYP1A2 activity in liver microsomes in vitro. Also, salacia at the dietary dose of 4.5% suppressed body weight gain, decreased hepatic total CYP content and increased CYP activities (1A1, 2B and 2C). These findings suggest that black cohosh and salacia at high dose affect the activity of hepatic CYPs, and therefore may interact with drugs that are metabolized by CYP.

Staphylococcal food poisoning (SFP) results from the consumption of foods containing sufficient amounts of one or more preformed staphylococcal enterotoxins (SEs). SEs are heat stable and can withstand heat at 121 degrees C for 10 min. Therefore, after SEs were produced in food, reheating of food is ineffective in preventing SFP. Among the SEs, SEA appears to be most frequently associated with food poisoning. SEA can be produced at the temperature range of 10-46 degrees C. Many researchers investigated SEA in various foods such as milk, cream, egg and mushroom at some temperatures. As the temperature is raised, SEA concentration was increased. But, because detailed relationships between SEA production and incubation temperature were not examined, we investigated the effect of incubation temperature (10, 15, 20 and 37 degrees C) on SEA productions by using various SEA producing strains of S. aureus. As a result, relationships were found between incubation temperature and SEA production as well as the studies of others. However, little relationship was found between the maximal SEA concentrations at each incubation temperature. SEA production does not necessarily depend on temperature. This result suggests that SEA production is strongly influenced by the intrinsic properties of strains as well as the environmental factors such as temperature and nutrients.

There was an obvious decrease in caffeic acid derivatives during the boiling of cube-shaped blocks of sweet potatoes. They also decreased in a mixture of freeze-dried sweet-potato powder and water maintained at room temperature. Ascorbic acid prevented the decrease, supporting the occurrence of an enzyme reaction with polyphenol oxidase (PPO). 5-O-Caffeoylquinic acid (5-CQA, "3-O-caffeoylquinic acid" as a trivial name) and 3,5-di-O-caffeoylquinic acid (3,5-CQA), major phenolic compounds of sweet potato, did not change when they were separately heated in boiling water. When the mixture of powdered sweet potato and water was heated at 100 degrees C, there was only a negligible decrease in the total amount of phenolic compounds, and portions of 5-CQA and 3,5-CQA were found to be isomerized to 3-CQA, 4-CQA, 3,4-CQA, and 4,5-CQA. The content and composition of the phenolic compounds in sweet potatoes differed between fresh and long-stored ones, as did their response to heating.