Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Chair and Department of Human Physiology, Medical University of Lublin, Radziwiłłowska 11, 20-080 Lublin, Poland.
Molecules. 2022 Oct 16;27(20):6936. doi: 10.3390/molecules27206936.
The aim of the study was to demonstrate canned pork as a functional meat product due to the presence of potentially anti-cancer factors, e.g., (a) bioactive peptides with potential activity against cancer cells; (b) lowering the content of sodium nitrite and with willow herb extract. In silico (for assessing the anticancer potential of peptides) and in vitro (antiproliferation activity on L-929 and CT-26 cell lines) analysis were performed, and the obtained results confirmed the bioactive potential against cancer of the prepared meat product. After 24 h of incubation with peptides obtained from meat product containing lyophilized herb extract at a concentration of 150 mg/kg, the viability of both tested cell lines was slightly decreased to about 80% and after 72 h to about 40%. On the other hand, after 72 h of incubation with the peptides obtained from the variant containing 1000 mg/kg of freeze-dried willow herb extract, the viability of intestinal cancer cells was decreased to about 40%, while, by comparison, the viability of normal cells was decreased to only about 70%.
本研究旨在展示罐装猪肉作为一种功能性肉类产品，因为其含有潜在的抗癌因子，例如：(a)具有潜在抗癌细胞活性的生物活性肽；(b)降低亚硝酸盐含量并添加柳蒿提取物。进行了计算机模拟（评估肽的抗癌潜力）和体外（对 L-929 和 CT-26 细胞系的增殖活性）分析，所得结果证实了所制备的肉类产品具有抗癌的生物活性潜力。在用含有 150 毫克/千克冻干草药提取物的肉品中获得的肽孵育 24 小时后，两种测试细胞系的活力均略有下降，约为 80%，72 小时后约为 40%。另一方面，在用含有 1000 毫克/千克冻干柳蒿提取物的变体中获得的肽孵育 72 小时后，肠癌细胞的活力下降到约 40%，而相比之下，正常细胞的活力仅下降到约 70%。
