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首页> 美国卫生研究院文献>Food Science of Animal Resources >Antioxidative Properties of Amaranth Cauline Leaf and SuppressiveEffect against CT-26 Cell Proliferation of the Sausage Containing theLeaf
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Antioxidative Properties of Amaranth Cauline Leaf and SuppressiveEffect against CT-26 Cell Proliferation of the Sausage Containing theLeaf

机译：mar菜茎叶的抗氧化特性及抑制作用含氯的香肠对CT-26细胞增殖的影响。叶

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摘要

The study investigated antioxidative properties and rectal cancer cell inhibition effect of amaranth (Amaranthus cruentus L.) cauline leaves (ACL) to produce the sausage with ACL powder (ACLP). Antioxidative effects of ACLP prepared with different stem lengths (10–45 cm) were evaluated through DPPH, ABTS, reducing power, total phenol, and total flavonoid. Inhibition effect on rectal cancer cells growth was also examined with CT-26 cell. To determine appropriate ACL amounts in sausage formula, response surface methodology was used. The sausages without ACL (control) and the sausage with ACL (ACLP sausage) were the subjected to the examinations of antioxidation, growth inhibition on CT-26, and physicochemical properties (pH and water content). ACLP made from the leaf with 15 cm length stem generally showed the highest antioxidative effect through results of DPPH, ABTS, reducing power, total phenol, and total flavonoid. ACLP also showed inhibition effect on the proliferation of CT-26, depending on concentration of ACLP. The surface response model showed that 4.87 g of ACLP was optimized amount for sausage production. Physicochemical properties between optimized ACLP and control sausages were not significantly different. Higher antioxidative effect of optimized ACLP sausageextract was observed (p<0.05) in antioxidation teststhan control sausage extract except for DPPH. Cell viability of CT-26 cells werehigher (p<0.05) in ACLP than in control sausageextracts. These results indicate that ACLP has functional effects onantioxidation activity and growth inhibition on CT-26 cell, and thus, it shouldbe useful as a supplement in sausage, which may some effect as ACLP itself.
机译：该研究调查了a菜茎叶（ACL）的抗氧化特性和直肠癌细胞的抑制作用，以用ACL粉（ACLP）生产香肠。通过DPPH，ABTS，还原能力，总酚和总黄酮评估了不同茎长（10-45 cm）制备的ACLP的抗氧化作用。还用CT-26细胞检查了对直肠癌细胞生长的抑制作用。为了确定香肠配方中合适的ACL量，使用了响应面方法。对没有ACL的香肠（对照）和带有ACL的香肠（ACLP香肠）进行抗氧化，对CT-26的生长抑制以及理化特性（pH和水含量）的检查。通过DPPH，ABTS，还原力，总酚和总黄酮的结果，由茎长15厘米的叶子制成的ACLP通常表现出最高的抗氧化作用。 ACLP还显示出对CT-26增殖的抑制作用，这取决于ACLP的浓度。表面响应模型表明，最适量的4.87克ACLP用于香肠生产。优化的ACLP和对照香肠之间的理化特性没有显着差异。优化的ACLP香肠具有更高的抗氧化作用在抗氧化试验中观察到提取物（p <0.05）相比于对照香肠提取物，除了DPPH。 CT-26细胞的细胞活力为ACLP比对照香肠高（p <0.05）提取物。这些结果表明ACLP对抗氧化活性和对CT-26细胞的生长抑制作用，因此，它应该可用作香肠的补品，可能对ACLP本身有一定作用。

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