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.

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

Fig. 1.. Preparation procedure of boiled pork powder and hot water extracts powder.

Fig. 2.. Viability of LPS-induced RAW 264.7 cells after treatment with HWEP from pork loin and ham. All values are means±S.E. Values of bars with different letters differ significantly (p<0.05). Different capital letters indicate significant differences of HWEP from loin and ham according to different concentration (p<0.05).

Fig. 3.. Inhibition of IL-6 from LPS-activated RAW 264.7 cells by HWEP of pork loin and ham. All values are means±S.E. Different capital letters indicate significant differences by HWEP of loin and ham (p<0.05).

Fig. 4.. Inhibition of TNF-α from LPS-activated RAW 264.7 cells by HWEP of pork loin and ham. All values are means±S.E. Different capital letters indicate significant differences by HWEP of loin and ham (p<0.05).