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Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf

Authors
Lee, HeejeongJoo, Nami
Issue Date
Jun-2018
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
Amaranthus cruentus L. cauline leaves; sausage; antioxidative activity; CT-26 cell; response surface methodology (RSM)
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.3, pp 570 - 579
Pages
10
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume
38
Number
3
Start Page
570
End Page
579
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4482
DOI
10.5851/kosfa.2018.38.3.570
ISSN
1225-8563
Abstract
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 sausage extract was observed (p<0.05) in antioxidation tests than control sausage extract except for DPPH. Cell viability of CT-26 cells were higher (p<0.05) in ACLP than in control sausage extracts. These results indicate that ACLP has functional effects on antioxidation activity and growth inhibition on CT-26 cell, and thus, it should be useful as a supplement in sausage, which may some effect as ACLP itself.
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