Serrano Antonio, Ros Gaspar, Nieto Gema
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Espinardo Campus, Espinardo, 30100 Murcia, Spain.
Antioxidants (Basel). 2019 Aug 6;8(8):286. doi: 10.3390/antiox8080286.
Nowadays, more consumers demand healthier products. A way to offer such products is to functionalize them using health-promoting bioactive compounds. Meat and meat products are high in essential nutrients; however, their excessive consumption implies a high intake of other substances that, at levels above recommended uptake limits, have been linked to certain non-communicable chronic diseases. An effective way to reduce this danger is to reformulate meat products. In this study, natural botanical extracts rich in anti-inflammatory and antioxidant compounds were used to improve the health properties of a cooked ham with an optimal nutritional profile (i.e., low in fat and salt). The RAW 264.7 mouse cell line was used as an inflammatory model and was stimulated with lipopolysaccharide to evaluate changes in inflammatory biomarkers such as tumour necrosis factor alpha, the interleukins (ILs) IL-1β and IL-6, nitric oxide and intracellular reactive oxygen species (ROS). The results showed that the use of natural extracts in optimized cooked ham significantly downregulated inflammatory markers and reduced the levels of intracellular ROS. Thus, the present study proposed a new functional cooked ham with potential health properties via anti-inflammatory and antioxidant in vitro activity.
如今，越来越多的消费者需要更健康的产品。提供此类产品的一种方法是使用促进健康的生物活性化合物对其进行功能化处理。肉类和肉制品富含必需营养素；然而，过量食用意味着会大量摄入其他物质，当这些物质的摄入量超过推荐摄取限量时，就与某些非传染性慢性病有关。减少这种风险的有效方法是重新调整肉制品的配方。在本研究中，富含抗炎和抗氧化化合物的天然植物提取物被用于改善具有最佳营养成分（即低脂肪和低盐）的熟火腿的健康特性。RAW 264.7小鼠细胞系被用作炎症模型，并用脂多糖刺激以评估炎症生物标志物的变化，如肿瘤坏死因子α、白细胞介素（ILs）IL-1β和IL-6、一氧化氮和细胞内活性氧（ROS）。结果表明，在优化的熟火腿中使用天然提取物可显著下调炎症标志物并降低细胞内ROS水平。因此，本研究通过体外抗炎和抗氧化活性提出了一种具有潜在健康特性的新型功能性熟火腿。
