Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

Gil, Juae; Kim, Dongwook; Yoon, Seok-Ki; Ham, Jun-Sang; Jang, Aera

doi:10.5851/kosfa.2016.36.2.275

Title & Authors

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
Gil, Juae; Kim, Dongwook; Yoon, Seok-Ki; Ham, Jun-Sang; Jang, Aera;

Abstract

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

Keywords

antioxidant;anti-inflammatory;cytokine;hot water extracts;boiled pork meat;

Language

English

Cited by

1time(s) in CrossRef

1.

Anti-inflammatory effect of dietary pork extract on proliferation and cytokine secretion using mouse primary splenocytes, Food Research International, 2017

References

1.

Alvarez-Suarez, J. M., Giampieri, F., González-Paramás, A. M., Damiani, E., Astolfi P., Martinez-Sanchez, G., Bompadre, S., Quiles, J. L., Santos-Buelga, C., and Battino, M. (2012) Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food Chem. Toxicol. 50, 1508-1516.

2.

Aristoy, M. C. and Toldrá, F. (1998) Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Sci. 50, 327-332.

3.

Baumann, H. and Gauldie, J. (1994) The acute phase response. Immunol. Today 15, 74-80.

4.

Benzie, I. F. and Strain, J. J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem. 239, 70-76.

5.

Blois, M. S. (1958) Antioxidant determination by the use of a stable free radical. Nature 181, 1199-1200.

6.

Bouayed, J. and Bohn, T. (2010) Exogenous antioxidants − double-edged swords in cellular redox state: Health beneficial effects at physiologic doses versus deleterious effects at high doses. Oxid. Med. Cell. Longev. 3, 228-237.

7.

Cheng, M. L., Wang, H. C., Hsu, K. C., and Hwang, J. S. (2015) Anti-inflammatory peptides from enzymatic hydrolysates of tuna cooking juice. Food and Agri. Immunol. 1-12.

8.

Chi, C. F., Wang, B., Deng, Y. Y., Wang, Y. M., Deng, S. G., and Ma, J. Y. (2014) Isolation and characterization of three antioxidant pentapeptides from protein hydrolysate of monkfish (Lophius litulon) muscle. Food Res. Inter. 55, 222-228.

9.

Cross, A. J., Leitzmann, M. F., Gail, M. H., Hollenbeck, A. R., Schatzkin, A., and Sinha, R. (2007) A prospective study of red and processed meat intake in relation to cancer risk. PLoS Med. 4, e325.

10.

Crush, K. G. (1970) Carnosine and related substances in animal tissues. Comp. Biochem. Physiol. 34, 3-30.

11.

Decker, E. A. and Crum, A. D. (1993) Antioxidant activity of carnosine in cooked ground pork. Meat Sci. 34, 245-253.

12.

Gil-Agustí, M., Esteve-Romero, J., and Carda-Broch, S. (2008) Anserine and carnosine determination in meat samples by pure micellar liquid chromatography. J. Chromatogr. A 1189, 444-450.

13.

Gillespie, K. M., Chae, J. M., and Ainsworth, E. A. (2007) Rapid measurement of total antioxidant capacity in plants. Nat. Protoc. 2, 867-870.

14.

Guastadisegni, C., Nicolini, A., Balduzzi, M., Ajmone-Cat, M. A., and Minghetti, L. (2002) Modulation of PGE2 and TNF- α by nitric oxide in resting and LPS-activated RAW 264.7 cells. Cytokine 19, 175-180.

15.

Guiotto, A., Calderan, A., Ruzza, P., and Borin, G. (2005) Carnosine and carnosine-related antioxidants: A review. Curr. Med. Chem. 12, 2293-2315.

16.

Hasko, G., Szabo, C., Németh, Z. H., Kvetan, V., Pastores, S. M., and Vizi, E. S. (1996). Adenosine receptor agonists differentially regulate IL-10, TNF-alpha, and nitric oxide production in RAW 264.7 macrophages and in endotoxemic mice. J. Immunol. 157, 4634-4640.

17.

Hernández-Ledesma, B., Hsieh, C. C., and Ben, O. (2009) Antioxidant and anti-inflammatory properties of cancer preventive peptide lunasin in RAW 264.7 macrophages. Biochem. Biophys. Res. Commun. 390, 803-808.

18.

Hirano, T. (1998) Interleukin 6 and its receptor: Ten years later. Int. Rev. Immunol. 16, 249-284.

19.

Kim, D., Gil, J., Kim, H. J., Kim, H. W., Park, B. Y., Lee, S. K., and Jang, A. (2013). Changes in meat quality and natural di-peptides in the loin and ham cuts of Korean native black pigs during cold storage. J. Life Sci. 23, 1477-1485.

20.

Kim, S. B., Seong, Y. A., Jang, H. J., and Kim, G. D. (2011) The anti-inflammatory effects of Persicaria thunbergii extracts on lipopollysaccharide-stimulated RAW 264.7 cells. J. Life Sci. 21, 1689-1697.

21.

Kim, S. S., Oh, O. J., Min, H. Y., Park, E. J., Kim, Y., Park, H. J., Han, N. Y., and Lee, S. K. (2003) Eugenol suppresses cyclooxygenase-2 expression in lipopolysaccharide-stimulated mouse macrophage RAW 264. 7 cells. Life Sci. 73, 337-348.

22.

Korea Meat Trade Association (2015) Statistics of meat consumption. Available from: http://www.kmta.or.kr/eng/sub4-1.html?kej=eng&scode. Accessed July 3, 2015.

23.

Kröncke, K. D., Fehsel, K., Suschek, C., and Kolb-Bachofen, V. (2001) Inducible nitric oxide synthase-derived nitric oxide in gene regulation, cell death and cell survival. Int. Immunopharmacol. 1, 1407-1420.

24.

Lee, M., Kovacs-Nolan, J., Archbold, T., Fan, M. Z., Juneja, L. R., Okubo, T., and Mine, Y. (2009) Therapeutic potential of hen egg white peptides for the treatment of intestinal inflammation. J. Funct. Foods 1, 161-169.

25.

Özvural, E. B. and Vural, H. (2008) Utilization of interesterified oil blends in the production of frankfurters. Meat Sci. 78, 211-216.

26.

Park, Y. J., Volpe, S. L., and Decker, E. A. (2005) Quantitation of carnosine in humans plasma after dietary consumption of beef. J. Agric. Food Chem. 53, 4736-4739.

27.

Plowman, J. E. and Close, E. A. (1988) An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine, balenine and carnosine in skeletal muscle. J. Sci. Food Agric. 45, 69-78.

28.

Quinn, P. J., Boldyrev, A. A., and Formazuyk, V. E. (1992) Carnosine: its properties, functions and potential therapeutic applications. Mol. Aspects Med. 13, 379-444.

29.

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. (1999) Antioxidant activity applying and improved ABTS radical action decolorization assay. Free Radical. Biol. Med. 26, 1231-123.

30.

Serpen, A., Gökmen, V., and Fogliano, V. (2012) Total antioxidant capacities of raw and cooked meats. Meat Sci. 90, 60-65.

31.

Tinbergen, B. J. and Slump, P. (1976) The detection of chicken meat in meat products by means of the anserine/carnosine ratio. Zeitschrift für Lebensmittel-Untersuchung und Forschung 161, 7-11.

32.

Ulevitch, R. J. and Tobias, P. S. (1999) Recognition of gramnegative bacteria and endotoxin by the innate immune system. Curr. Opin. Immunol. 11, 19-22.

33.

Vileek, J. and Lee, T. H. (1991) Tumor necrosis factor. New insights into the molecular mechanism of its multiple actions. J. Biol. Chem. 266, 7313-7316.

34.

Wu, C., Duckett, S. K., Neel, J. P. S., Fontenot, J. P., and Clapham, W. M. (2008) Influence of finishing systems on hydrophilic and lipophilic oxygen radical absorbance capacity (ORAC) in beef. Meat Sci. 80, 662-667.

35.

Zarei, M., Ebrahimpour, A., Abdul-Hamid, A., Anwar, F., Bakar, F. A., Philip, R., and Saari, N. (2014) Identification and characterization of papain-generated antioxidant peptides from palm kernel cake proteins. Food Res. Inter. 62, 726-734.