Cell Model Study On Intracellular Antioxidant Activities Of Pig Bone Soup

It is well-known that soup has many health benefits. Being widely recognized for its benefits, bone soup/broth has been consumed for a long time. However,few study has been conducted on its biological effects, left the tradition an experience without much scientific evidence. With a focus on the cell model for intracellular reactive oxygen species scavenging activity, this study aims to establish a suitable method on evaluating antioxidant capacity of pig bone soup. With addition of biochemistry and colloidal chemistry on bone soup compositions, the antioxidant mechanism of bone soup is expected to be abstracted by comparing intracellular antioxidant capacity between the full-body bone soup and skim bone soup (industrial product), bone soup and its fractionswith different particle size.The main contents and results are presented as below.(1) The intracellular antioxidant evaluation model was established by comparing cell lines with different tissue origin, free radical scavenging activity of bone soup on the endogenous cellularROS and extraneousstimulates induced cellular ROS. As a result, the Caco-2 and MDCK cells are selected as the working cells for antioxidant evaluation of bone soup.(2) By comparing the chemical method and cellular model, bone soup showed distinct difference in the antioxidant activities in test tubes and in cells, suggesting different mechanism in which the active compositions either react with free radicals or scavenging ROS free radicals by promoting intracellular antioxidant enzymes. Therefore, intracellular antioxidant model may explain betterthe biological benefits of bone soup in vivo.(3) The intracellular antioxidant capacities of the full-body bone soup and skim bone soupwere differentiated with the assayed cell model. The two soups showed consistent antioxidant activity on Caco-2 epithelial cells, while the full-body soup showed stronger activity than the skim soup on MDCK cells. However, the activity determined with chemical method reported just the opposite, whereas the skim soup had a higher score. The changes occurred during the processing of bone soup oughtto contribute to these different antioxidant effects.(4) The intracellular antioxidant activities of bone soup and its fractions with different particle sizes distribution were compared.Filtrates from ultrafiltration of bone soup (100 kDa molecular weight cut-off) showed the highestcapacity of scavenging ROS free radicals in Caco-2 cell filtrates, while particles fraction and full-body bone soup followed.However, the situation reversed in the case of MDCK cells. Since the two types of epithelial cells represent different organ/tissue origin, the different antioxidant activity might be correlated tothe different transportation and absorption sites of bone soup compositions along the human digestive track.