Alkali-İyonize Suyun Anti-kanser Etkisi

Kyu-Jae LEE1,2, Seung-Kyu PARK1,2, Jae-Won KIM1, Gwang-Young KIM1, Young-Suk RYANG5, Geun-Ha KIM 1, Hyun-Cheol CHO3, Soo-Kie KIM2,3, and Hyun-Won KIM2,4 1 Dept. of Parasitology, 2 Institute of Basic Medical Sciences, 3 Dept. of Microbiology, 4 Dept. of Biochemistry, Wonju College ofMedicine, Yonsei Univ. ( Wonju , Korea) 5Dept. of Biomedical Laboratory Science and Institute of Health Science, College of Health Science, Yonsei Univ. ( Wonju , Korea)

Abstract: Certain minerals can produce alkaline reduced water with high pH and low oxidation-reduction

potential (ORP) when dissolved in water. Alkaline reduced water (ARW) showed significant anticancer effect.

When B16 melanoma cells were inoculated subcutaneously and intra-peritoneally, C56BL/6 mice fed with

ARW showed tumor growth delay and the survival span was significantly lengthened. ARW also showed the

inhibition of metastasis by reducing the numbers of B16 melanoma colonies when injected through tail vein.

The amount of reactive oxygen species (ROS) was very reduced when fed with ARW except for spleen,

which is a major organ for immunity. Even for normal mice, ARW intake invoked systemic cytokines, such

as, Th1 (IFN-g, IL-12) and Th2 (IL-4, IL-5), suggesting strong immuno-modulation effect. Both ROS

scavenging effect and immuno-modulation effect might be responsible for anticancer effect of alkaline

reduced water.

Keyword: alkaline reduced water, anticancer effect, antioxidant, immuno-modulation

 

ALKALİ-İYONİZE SUYUN TARIM VE YİYECEK

ENDÜSTRİLERİNDEKİ UYGULAMALARI

+ National Food Research Institute, , + +, Kannondai, Tsukuba, Ibaraki Prefecture -*/ 20.,, Japan
, Graduate School of Engineering, The University of Tokyo, 1 - + Hongo, Bunkyo-ku, Tokyo ++- 20/0, Japan

Muhammad Imran AL-HAQ+, , , Junichi SUGIYAMA+ and Seiichiro ISOBE+

 

ÖZET

Hasat sonrası hastalıkların mikrobiyolojik olarak kontrolü üzerinde geniş bir şekilde çalışılmış olup, uygulanabilir bir teknoloji olduğu görülmüştür. Taşıma, ham ürünlerin yıkanması, aletlerin ve boru hatlarının temizlenmesi ve paketleme gibi bütün son ürün işleme proseslerinde gıda emniyeti sağlanmalıdır. Bu amaç için çeşitli ticari ürünler mevcuttur. Zamanımız yeni teknolojiler geliştirmek için hazırdır. Japonya’da geliştirilmiş olan suyun elektrolizi tekniği hızla diğer ülkelerde de popüler olmaya başlamıştır. Sterilizasyon etkisi arkasındaki prensip hakkında çok az şey bilinmektedir ancak çok önemli bakteriyel, virüs ve mantar özellikleri ortaya çıkmıştır. Hasattan önce ve sonra alkali iyonize suyun tarımda uygulaması hakkında Japonya, Çin ve Amerika’da bazı çalışmalar yapılmaktadır. Cihazın oldukça küçük ve taşınabilir olması alkali iyonize suyun arazide üretimine olanak sağlamıştır. Elektrolize suyun meyve, sebze, kaplar ve kesilmelerindeki sterilizasyon amaçlı kullanımındaki çalışmalar tamamlanmıştır. Elektrolize su meyve sebzelerde hasat sonrası mantar önleyici olarak, et ve kümes hayvanlarında sterilizasyon amaçlı olarak yıkanmalarında kullanılabilir. Maliyet açısından ekonomik olmasının yanında çevre dostudur. Elektrolize suyun kullanımı oldukça büyük bir potansiyele sahip bir teknoloji olarak karşımıza çıkmaktadır.

Microbial control of postharvest diseases has been extensively studied and appears to be a viable technology. Food safety must be ensured at each postharvest processing step, including handling, washing of raw materials, cleaning of utensils and pipelines, and packaging. Several commercial products are available for this purpose. The time is ripe for developing new techniques and technologies. The use of electrolyzed water (EW) is the product of a new concept developed in Japan, which is now gaining popularity in other countries. Little is known about the principle behind its sterilizing effect, but it has been shown to have significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, and the USA on the pre- and postharvest application of EW in the field of food processing. EW may be produced using common salt and an apparatus connected to a power source. As the size of the machine is quite small, the water can be manufactured on-site. Studies have been carried out on the use of EW as a sanitizer for fruits, utensils, and cutting boards. It can also be used as a fungicide during postharvest processing of fruits and vegetables, and as a sanitizer for washing the carcasses of meat and poultry. It is cost-effective and environment-friendly. The use of EW is an emerging technology with considerable potential.

 

ALKALİ_İYONİZE SUYUN OLETF FARELERİ

ÜZERİNDEKİ ANTİ_DİYABETİK ETKİSİ

1) Department of Microbiology, Wonju College of Medicine, Yonsei University
2) Department of Microbiology and Immunology, Yanbian University College of Medicine
3) Department of Biochemistry, Wonju College of Medicine, Yonsei University
4) Department of Biomedical Laboratory Science and Institute of Health Science, College of Health Science, Yonsei University
5) Department of Internal Medicine, Wonju College of Medicine, Yonsei University
6) Department of Parasitology and Institutes for Basic Medical Science, Wonju College of Medicine, Yonsei University

Dan JIN1)2), Sung Hoon RYU3), Hyun Won KIM3), Eun Ju YANG4), Soo Jung LIM4), Yong Suk RYANG4), Choon Hee CHUNG5), Seung Kyu PARK6) and Kyu Jae LEE6)

Alkalin-reduced water (ARW) is known to exert several anti-cancer effects, as well as to scavenge reactive oxygen species (ROS) and reduce blood-glucose levels. This study was performed in order to determine the effects of ARW on the control of spontaneous diabetes in Otsuka Long-Evans Tokushima Fatty (OLETF) rats.
We assigned 16 male OLETF rats (4 wk) to two groups: an experimental group, which was given ARW, and a control group, which received laboratory tap water. From week 6 to 32, the body weight, lipid composition, and glucose levels in the blood of the rats were measured. The glucose levels of both groups tended to increase. However, the ARW group’s glucose levels were significantly lower than those of the control group after 12 weeks (p<0.05). The total cholesterol and triglyceride levels in the ARW group were found to be significantly lower than those of the control group during the experimental period.
These results suggest that ARW spurred the growth of OLETF rats during the growth stage, and that long-term ingestion of ARW resulted in a reduction in the levels of glucose, triglycerides, and total cholesterol in the blood.