ArticleKorean journal for food science of animal resources2018
Anti-proliferative Effect of a Novel Anti-oxidative Peptide in Hanwoo Beef on Human Colorectal Carcinoma Cells.
Article in Korean journal for food science of animal resources, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 9 citations in OpenAlex.
- The effects of dietary beef powder on the dextran sulfate sodium-induced colitis in a mouse model through COX-2 pathway.Food science of animal resources · 2026Article
- Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides.Food science of animal resources · 2024Article
- Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage.Food science of animal resources · 2021Article
- Advances on Food-Derived Peptidic Antioxidants-A Review.Antioxidants (Basel, Switzerland) · 2020Review
- Nutritional and antioxidative properties of black goat meat cuts.Asian-Australasian journal of animal sciences · 2019Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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Abstract
The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxidant peptides were purified from the low-molecular-weight fraction (<3 kDa) of Hanwoo beef extract. Antioxidant activity of peptide fractions was determined using the oxygen radical absorbance capacity (ORAC) assay. Purified peptide (P3) displayed higher ORAC activity than the low-molecular-weight fraction (202.66 μM TE/g vs 167.38 μM TE/g of dry matter, respectively) (p<0.05). The peptide sequence of P3 was Cys-Cys-Cys-Cys-Ser-Val-Gln-Lys (888.30 Da). The novel peptide P3, at 250 μg/mL, also significantly inhibited HCT116 cell proliferation up to 25.24% through phosphorylation of ERK, JNK, and p38 kinase (p<0.05). Hence, antioxidant peptide P3 from Hanwoo beef extract can be used as an antioxidative and anti-cancer agent in the functional food industry.
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