한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제38권6호
  • /
  • Pages.551-556
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  • 2023
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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염소고기 열수추출물 처리에 따른 항산화 활성 및 암 세포주에서 항암 관련 단백질 발현량 확인

Antioxidant Activity of Goat Meat Hot Water Extract and Effect of Extract on Expression of Apoptosis-Related Proteins

  • 오제이 (숙명여자대학교 식품영양학과) ;
  • 윤요한 (숙명여자대학교 식품영양학과)
  • Jei Oh (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yohan Yoon (Department of Food and Nutrition, Sookmyung Women's University)
  • 투고 : 2023.09.20
  • 심사 : 2023.11.22
  • 발행 : 2023.12.30
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초록

본 연구는 in vtiro 상에서 부위별 염소고기 열수 추출물의 항산화 활성을 측정하고 추출물 처리에 따른 암세포 주의 세포자멸사 관련 단백질 발현 수준의 변화를 확인하였다. 부위별 염소고기 열수 추출물의 경우, 앞다리, 뒷다리, 등심 및 갈비 부위의 분할육으로 제조하였다. 제조된 열수추출물 중 앞다리와 뒷다리 부위 추출물의 ABTS 라디칼 소거능이 다른 두 부위 추출물보다 유의적으로 높게 나타났다(P<0.05). BAX, p53, p21의 단백질 발현량은 부위에 따른 염소고기 열수추출물 처리 시 AGS 세포주 및 HT-29 세포주에서 모두 비슷한 수준으로 나타났다. 단지, 등심 부위 열수 추출물 처리 시 HT-29 세포주의 p53 발현량이 대조군과 비교하여 유의적으로 높았다(P<0.05). 본 연구 결과는 염소고기 열수 추출물의 항산화 활성 및 일부 세포자멸사 관련 단백질 발현량 변화가 부위에 따라 다르게 나타남을 보이고 있으나 본 결과는 in vitro에서만 수행된 것으로써 결과의 적용 또는 일반화에 한계가 있기 때문에 in vivo에서 후속 연구가 필요하다.

This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.

키워드

과제정보

본 연구는 농촌진흥청의 국립축산과학원 공동연구사업(과제번호: PJ016217)의 지원을 받아 수행된 연구 결과이며 이에 감사드립니다.

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