This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.

Materials and Methods
    염소고기 열수추출물 제조
    DPPH 라디칼 소거능 측정
    ABTS 라디칼 소거능 측정
    암세포주 배양 및 Western blot 분석
    통계학적 분석
Results and Discussion
    항산화 활성
    암 세포주의 BAX, p53, p21 발현량
Acknowledgement
국문요약
Conflict of interests
ORCID

• 오제이(숙명여자대학교 식품영양학과) | Jei Oh (Department of Food and Nutrition, Sookmyung Women’s University, Seoul, Korea)
• 윤요한(숙명여자대학교 식품영양학과) | Yohan Yoon (Department of Food and Nutrition, Sookmyung Women’s University, Seoul, Korea) Corresponding author