Effects Of Preserved Egg On Excess Heat-reducing And Anti-inflammatoin

Preserved eggs,also known as pine eggs,are traditionally flavored egg products pioneered in China.They are popular among consumers for their fragrant and delicious taste.In addition to the good taste of preserved eggs,the inherent egg characteristics of preserved eggs and their special processing techniques give them more nutritional value and efficacy.Chinese medicine believes that the preserved egg is cool and has the effect of clearing heat and reducing excess heat.The term “excess heat” is derived from the terminology of Chinese medicine and is now widely used in people's daily lives.The clinical manifestations of “excess heat” are mainly a series of mild and recurrent diseases.The specific causes and mechanisms of “excess heat” are still unclear,but studies have shown that there are many biological indicators related to the “fire”,and oxidative stress and inflammation are closely related to it.At present,the research on the nutritional value and efficacy of preserved eggs is still weak.Based on this,this paper studies the heatreducing and anti-inflammatory effects of preserved eggs by cell and animal experiments,in order to lay the foundation for the exploration of the active ingredients in the preserved eggs,and for the preserved eggs.Related functional products provide a corresponding theoretical basis.The main findings are as follows:(1)The anti-inflammatory effects between simulated gastrointestinal digestive products of whole preserved-egg whole egg(DWPE),egg white(DPEW)and egg yolk(DPEY)in LPS-induced RAW264.7 cell was compared.The results showed that the cell activity of LPS-induced RAW264.7 cells was significantly increased.DPEW inhibited the abnormal increase of LPS-induced cell activity and may exert anti-inflammatory activity by regulating the activity of inflammatory cells.DWPE,DPEW and DPEY showed a significant down-regulation of the increase in NO content in cells.DPEW and DPEY were more effective.And every concentration of DPEW had the best down-regulation effect on TNF-? and IL-6 levels.DPEW and DPEY significantly down-regulated the m RNA expression of COX-2 and i NOS in a dose-dependent manner.DPEW showed the optimal anti-inflammatory effects of gastrointestinal digestive products.(2)The mechanism of DPEW on anti-inflammatory effects in RAW264.7 cells was explored.The results showed that DPEW could inhibit the LPS-induced inflammatory response.DPEW could inhibit the secretion of NO in the inflammatory mediators and the pro-inflammatory cytokine IL-1?,and significantly down-regulate the expression of TRL4 and P65 m RNA.DPEW also inhibited LPS-induced phosphorylation of I?B,ERK and JNK proteins,significantly inhibits nuclear transfer of P65 protein,inhibiting the activation of NF-?B and MAPK pathways,and exerting extremely anti-inflammatory effects.(3)The antioxidant capacity of DPEW in vitro and its protective effect on H2O2-induced RAW264.7 cell were investigated.The results showed that DPEW had significant radical scavenging ability on DPPH and OH·,and DPEW showed a dose-dependent manner to scavenge free radicals.Among them,DPEW had a significantly better DPPH free radical scavenging effect than 0.5 mg/m L VC,and DPEW showed a clearance rate of OH·free radicals up to half of 0.5 mg/m L VC.At the same time,DPEW has significant reducing ability to ferric ions,and it has dose dependence with increasing concentration,and the reducing ability can reach half of 0.5 mg/m L VC.In H2O2-induced RAW264.7 cell,DPEW showed a protective effect.The different concentrations of DPEW had different degrees of up-regulation of SOD activity in RAW264.7 cells,wherein up-regulation of SOD activity is 2 times of the damage model group.Similarly,incubationed with different concentrations of DPEW,the GSH content in RAW264.7 cells also increased to varying degrees.The NO content in RAW264.7 cells was down-regulated with the increase of DPEW concentration.at the same time,the expression of GSH-px m RNA in RAW264.7 cells showed different degrees of up-regulation.So,DPEW showed good anti-oxidant effects.(4)The role of preserved-egg white in recovery of rats with oral ulcers were investigated.The results showed that preserved-egg white could significantly reduce the degree of local inflammatory cell infiltration in the rat oral ulcer.The mucosal structure was restored and the vacuole is reduced.The tissue structure is remodeled and the local ulceration,congestion and edema of the oral ulcer are alleviated.The ulcer area were decreased and the positive expression of PCNA were increasesd.At the same time,preserved-egg white could significantly down-regulate the content of TNF-? and IL-6 in the serum of rats with oral ulcer,and inhibited the up-regulation of TNF-? and IL-6 gene expression to different degrees.And the preserved-egg white showed a different regulation on SOD activity and MDA.In general,preserved-egg white had good anti-inflammatory and anti-oxidation effects,and played a vital role of “excess heat-reducing”.