title: Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts.
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.
authors.affiliation: Animal Products and Food Science Program, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Juae
authors.initials: J
authors.lastname: Gil
authors.affiliation: Animal Products and Food Science Program, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Dongwook
authors.initials: D
authors.lastname: Kim
authors.affiliation: Korea Institute for Animal Products Quality Evaluation, KAPE, Sejong 30100, Korea.
authors.forename: Seok-Ki
authors.initials: SK
authors.lastname: Yoon
authors.affiliation: National Institute of Animal Science, RDA, Wanju 55365, Korea.
authors.forename: Jun-Sang
authors.initials: JS
authors.lastname: Ham
authors.affiliation: Animal Products and Food Science Program, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Aera
authors.initials: A
authors.lastname: Jang
keywords: anti-inflammatory; antioxidant; boiled pork meat; cytokine; hot water extracts