Journal
CARBOHYDRATE RESEARCH
Volume 449, Issue -, Pages 47-58Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carres.2017.07.003
Keywords
Sugar-amino acid MRP; Co-culture; Anti-inflammation
Funding
- Korea University Grant [K1505951]
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries [iPET 314046-3]
- School of Life Sciences and Biotechnology for BK21 PLUS, Korea University [T1400083]
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The Maillard reaction is a nonenzymatic reaction between an amino acid and a reducing sugar that usually occurs upon heating. This reaction occurs routinely in cooking, generates numerous products, which are collectively referred to as Maillard reaction products (MRPs) contributing to aroma and color features. Advanced glycation end-products (AGEs) transformed from MRPs are participated in many types of inflammation reaction. In this study, various sugar-amino acid MRPs were prepared from three different amino acids (lysine, arginine, and glycine) and sugars (glucose, fructose, and galactose) for 1 h with heating at 121 degrees C. Treatment of lipopolysaccharide-stimulated RAW264.7 macrophages with the MRPs decreased nitric oxide (NO) expression compared to control without MRPs treatment. MRPs derived from lysine and galactose (Lys-Gal MRPs) significantly inhibited NO expression. The retentate fraction of Lys-Gal MRPs with cut-off of molecular weight of 3-10 kDa (LGCM) suppressed NO expression more effectively than did Lys-Gal MRPs. The anti-inflammatory effect of LGCM was evaluated using a co-culture system consisting of Caco-2 (apical side) and RAW264.7 or THP-1 (basolateral side) cells to investigate the gut inflammation reaction by stimulated macrophage cells. In this system, LGCM prevented a decreased transepithelial electrical resistance, and decreased both tumor necrosis factor-alpha production in macrophages and interleukin (IL)-8 and IL-1 beta mRNA expression in Caco-2 cells. In co-culture and in vivo dextran sulfate sodium (DSS)-induced colitis model study, we also observed the anti-inflammatory activity of LGCM. (C) 2017 Elsevier Ltd. All rights reserved.
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