About: The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

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An Entity of Type : schema:ScholarlyArticle, within Data Space : covidontheweb.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Creator	Ma, Meihu Jin, Yongguo Li, Chengliang Mao, Changyi Yu, Zhihui
Source	PMC
abstract	Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), were also significantly decreased (p<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells.
has issue date	2018-07-31(xsd:dateTime)
bibo:doi	10.5851/kosfa.2018.38.3.615
bibo:pmid	30018504
has license	cc-by-nc
sha1sum (hex)	55eb127fae1e7e297c11baca53a758cac2a77329
schema:url	https://doi.org/10.5851/kosfa.2018.38.3.615
resource representing a document's title	The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
has PubMed Central identifier	PMC6048375
has PubMed identifier	30018504
schema:publication	Korean J Food Sci Anim Resour
resource representing a document's body	covid:55eb127fae1e7e297c11baca53a758cac2a77329#body_text
is schema:about of	named entity 'RATS' named entity 'PRESERVED' named entity 'EPITHELIAL' named entity 'SIGNIFICANT' named entity 'COLORECTAL ADENOCARCINOMA CELL LINE' named entity 'IN VITRO' named entity 'TREATED WITH' named entity 'TREATED' named entity 'CACO-2 CELLS' named entity 'MARKERS' named entity 'NUTRITIONAL' named entity 'INHIBITION OF CELL PROLIFERATION' named entity 'EGG PRODUCT' named entity 'IMPORTANT' named entity 'FUNCTIONS' named entity 'PROVIDED' named entity 'vivo' named entity 'accelerated' named entity 'cells' named entity 'preserved' named entity 'interleukin' named entity 'tumor necrosis factor-α' named entity 'food' named entity 'eggs' named entity 'demonstrated' named entity 'Anti-inflammatory' named entity 'ANTILIPEMIC' named entity 'GASTROINTESTINAL' named entity 'ACCELERATED' named entity 'KIND' named entity 'FUNCTIONAL FOOD' named entity 'FERMENTED FOOD' named entity 'IS A' named entity 'HUMAN' named entity 'NOVEL' named entity 'TRADITIONAL' named entity 'PRESERVED' named entity 'FUNCTIONAL' named entity 'ANTI-INFLAMMATORY' named entity 'CANCER' named entity 'INVESTIGATED' named entity 'STUDY' named entity '28P' named entity 'RESULTS' named entity 'EXPERIMENTS' named entity 'LIVER' named entity 'IN VIVO' named entity 'INDICATING' named entity 'MG%' named entity 'CHINA' named entity 'LIPOPROTEIN CHOLESTEROL' named entity 'INTERLEUKIN-6 ' named entity 'LOW-DENSITY LIPOPROTEIN CHOLESTEROL' named entity 'TUMOR NECROSIS FACTOR' named entity 'TRIGLYCERIDES' named entity 'ANTI-INFLAMMATORY ACTIVITY' named entity 'EGGS' named entity 'CANCER' named entity 'DENSITY' named entity 'EGG' named entity 'PROPERTIES' named entity 'HERE' named entity 'LEVELS' named entity 'HALF MAXIMAL INHIBITORY CONCENTRATION' named entity 'CASPASE-3' named entity 'MAY BE A' named entity 'INVOLVED' named entity 'ALKALINE' named entity 'EFFECT' named entity 'DECREASED' named entity 'PERFORMED' named entity 'IN VIVO STUDIES' named entity 'APOPTOSIS' named entity 'IN VITRO STUDIES' named entity 'EGGS' named entity 'TOTAL CHOLESTEROL' named entity 'DEMONSTRATED'

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