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.

Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

“…With an increase in storage time, antioxidant activities (DPPH and ABTS radical scavenging activities, FRAP activity) of loin meat from both groups decreased (p<0.05; Table 8 ), similar to the results of Kim and Jang (2021) . Previously, the DPPH, FRAP, and ABTS activities of boiled pork were determined to be 10.58–13.65, 3.66–5.31, and 26.60–39.43 μmol TE/g dry matter, respectively ( Gil et al, 2016 ), while the ABTS and FRAP activities of black goat loin were obtained as 12.90 and 15.92 μmol TE/g dry matter, respectively ( Kim et al, 2019 ). These results imply that loin meat from the KLA group had higher ABTS radical scavenging activity than boiled pork and black goat meat, similar to beef loin.…”

Nutritional and antioxidative properties of black goat meat cuts

“…Mirzaei et al [29] have reported that goat meat had 42% diphenyl-picrylhydrazyl radical-scavenging activity. In our previous study, boiled pork meat showed a FRAP activity of 3.66 to 5.31 μmol TE/g DM, ABTS activity of 26.60 to 39.43 μmol TE/g DM, and an ORAC activity of 143.74 to 198.35 μmol TE/g DM [30]. Hanwoo beef showed an ORAC activity of 145.54 μmol TE/g DM [31].…”

“…However, BGR had higher collagen and mineral contents, especially with respect to the Ca/P ratio, than did BGL. Although there was no significant difference in the antioxidant activity between BGL and BGR, both goat meat cuts showed a higher reducing power activity than did boiled pork meat [30] assessed in previous studies. This work was a novel study comparing nutritional values and antioxidant activities of black goat meat with respect to the cut.…”

5-Dodecanolide, a Compound Isolated from Pig Lard, Presents Powerful Anti-Inflammatory Properties

“…Foot diameter was determined in all animals at time 0 (before injection) and after 1, 2, 3, and 4 h after the injection. This process was performed following the process previously described [ 40 ].…”