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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and lo...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048375/ https://www.ncbi.nlm.nih.gov/pubmed/30018504 http://dx.doi.org/10.5851/kosfa.2018.38.3.615 |
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author | Mao, Changyi Yu, Zhihui Li, Chengliang Jin, Yongguo Ma, Meihu |
author_facet | Mao, Changyi Yu, Zhihui Li, Chengliang Jin, Yongguo Ma, Meihu |
author_sort | Mao, Changyi |
collection | PubMed |
description | Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), were also significantly decreased (p<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells. |
format | Online Article Text |
id | pubmed-6048375 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-60483752018-07-17 The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects Mao, Changyi Yu, Zhihui Li, Chengliang Jin, Yongguo Ma, Meihu Korean J Food Sci Anim Resour Article Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), were also significantly decreased (p<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells. Korean Society for Food Science of Animal Resources 2018-07 2018-07-31 /pmc/articles/PMC6048375/ /pubmed/30018504 http://dx.doi.org/10.5851/kosfa.2018.38.3.615 Text en © Copyright 2018 Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Mao, Changyi Yu, Zhihui Li, Chengliang Jin, Yongguo Ma, Meihu The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects |
title | The Functional Properties of Preserved Eggs: From Anti-cancer and
Anti-inflammatory Aspects |
title_full | The Functional Properties of Preserved Eggs: From Anti-cancer and
Anti-inflammatory Aspects |
title_fullStr | The Functional Properties of Preserved Eggs: From Anti-cancer and
Anti-inflammatory Aspects |
title_full_unstemmed | The Functional Properties of Preserved Eggs: From Anti-cancer and
Anti-inflammatory Aspects |
title_short | The Functional Properties of Preserved Eggs: From Anti-cancer and
Anti-inflammatory Aspects |
title_sort | functional properties of preserved eggs: from anti-cancer and
anti-inflammatory aspects |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048375/ https://www.ncbi.nlm.nih.gov/pubmed/30018504 http://dx.doi.org/10.5851/kosfa.2018.38.3.615 |
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