Abstract This research was conducted using beef extracted from Kupang (se’i meat), Indonesia. Se’i meat is a locally found food where the preferred mode of preparation is smoking the beef with the preservation using nitrites. Nitrite can cause health-related problems such as cancer. This research was carried out using a true experimental method with a complete randomized design with the aim of analyzing the effect of meat administration on the expression of wild-type p53 protein in colon cells of Balb/c mice as an indicator of carcinogenesis. The measurement of p53 is to observe the increase in the-over-capacity of p53 expression in the colon cell as a result of decrease in wild-type protein p53. This research provides scientific information about the effect of giving se’i meat on the expression of wild-type p53 in cells of Balb/c mice as an indicator of carcinogenesis. A total of 36 male mice of Balb/c strain weighing 23.8 g were divided into four groups classified as samples (P1, P2 and P3) and control (K), which were taken from modern and home industries in the city of Kupang. The results showed that consumption of nitrite-preserved beef se’i (traditional smoked meat) increased the p53 protein expression in colon cells of Balb/c strain male mice, and the least significant difference test also showed that there were differences in wild-type p53 protein expression among the four groups: P1 (mice that have been given the standard food, drinking water and se’i meat that contains no nitrite) has an average of 142 expressions, which is higher than that of P3 (mice that have been given the standard food, drinking water and se’i meat containing nitrite which come from the home industry) which has an average of 106.55 expressions and is higher than that of K (mice that have been given the standard food and drinking water) which has the total average of expression of about 78.11 expressions. The benefit of this research is to gain the scientific information about the effect of giving smoked meat on the expression of wild-type p53 in colon cells of Balb/c mice as a carcinogenic indicator.

中文翻译：

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亚硝酸盐食品防腐剂添加到se'i肉中对野生型p53蛋白表达的影响

摘要 本研究使用从印度尼西亚古邦（se'i 肉）提取的牛肉进行。Se'i 肉是一种当地发现的食物，其中首选的制备方式是将牛肉熏制并使用亚硝酸盐进行保存。亚硝酸盐会导致与健康相关的问题，例如癌症。本研究采用完全随机设计的真实实验方法进行，目的是分析肉食对 Balb/c 小鼠结肠细胞中野生型 p53 蛋白表达的影响，作为致癌作用的指标。p53的测量是为了观察由于野生型蛋白p53减少而导致结肠细胞中p53表达过剩的增加。这项研究提供了关于给予 se'i 肉对 Balb/c 小鼠细胞中野生型 p53 表达影响的科学信息，作为致癌作用的指标。Balb/c 品系雄性小鼠 36 只，重 23.8 g，分为样本（P1、P2 和 P3）和对照（K）四组，取自古邦市的现代和家庭工业。结果表明，食用亚硝酸盐腌牛肉se'i（传统熏肉）增加了Balb/c品系雄性小鼠结肠细胞p53蛋白的表达，最小显着性差异检验也表明野生型存在差异。四组中p53蛋白表达：P1（给予标准食物、饮用水和不含亚硝酸盐的se'i肉的小鼠）平均表达142个，高于平均106.55表达的P3（给予标准食物、饮用水和来自家庭工业的含亚硝酸盐的se'i肉的小鼠），高于K（已给予标准食物和饮用水），其总平均表达量约为 78.11 次表达。这项研究的好处是获得有关给予熏肉对 Balb/c 小鼠结肠细胞中野生型 p53 表达作为致癌指标的影响的科学信息。55个表达，高于K（给予标准食物和饮用水的小鼠），后者的总表达平均值约为78.11个表达。这项研究的好处是获得有关给予熏肉对 Balb/c 小鼠结肠细胞中野生型 p53 表达作为致癌指标的影响的科学信息。55个表达，高于K（给予标准食物和饮用水的小鼠），后者的总表达平均值约为78.11个表达。这项研究的好处是获得有关给予熏肉对 Balb/c 小鼠结肠细胞中野生型 p53 表达作为致癌指标的影响的科学信息。