Affiliation:
1. National Research and Development Center for Egg Processing, College of Food Science and Technology Huazhong Agricultural University Wuhan People's Republic of China
2. School of Food and Biological Engineering Hefei University of Technology Hefei People's Republic of China
Abstract
AbstractPreserved eggs are traditional alkali‐pickled food in China and have been enjoyed by consumers and extensively studied by researchers for their nutritional tastes and their anti‐tumor, anti‐inflammatory, antioxidant, lipid‐lowering, and blood pressure‐lowering properties. To study the anti‐tumor effects of preserved eggs, this project observed the health on rats, and anti‐tumor effects and separated anti‐tumor active components on HT‐29 cells. SD rats fed for 80 days showed that preserved eggs had no significant effect on weight, food intake, blood pH, liver tissues, or organ indices. Preserved eggs significantly increased blood levels of oxidative stress markers SOD and CAT, decreased MDA levels by 0.46, 0.23, and 0.25 times. Moreover, they also increased the level of IL‐2 from 1233 to 1340 pg/mL. Two water‐soluble bioactive peptide fractions, B1 and B2, with molecular weights ≥10 kDa were further obtained from preserved eggs by ultrafiltration and Superdex Peptide 10/300 GL. The potential mechanism of B1 and B2 is to activate the internal mitochondrial apoptotic pathway and induce apoptosis by up‐regulating the expression of the pro‐apoptotic factors cytochrome C, caspase‐3, and caspase‐9 mRNA in HT‐29 cells.