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Coffee and Maillard products activate NF‐κB in macrophages via H 2 O 2 production
Author(s) -
Muscat Sonja,
Pelka Joana,
Hegele Jörg,
Weigle Bernd,
Münch Gerald,
Pischetsrieder Monika
Publication year - 2007
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200600254
Subject(s) - maillard reaction , chemistry , chromosomal translocation , stimulation , hydrogen peroxide , hek 293 cells , transfection , catalase , in vitro , nf κb , biochemistry , rage (emotion) , receptor , antioxidant , signal transduction , biology , endocrinology , gene , neuroscience
In this study, we investigated the immunomodulatory activity of coffee and Maillard reaction products on macrophages in vitro . Stimulation of macrophages with coffee, but not with raw coffee extract in PBS, led to a 13‐fold increased nuclear NF‐κB translocation. A Maillard reaction mixture (25 mM D ‐ribose/ L ‐lysine, 30 min at 120°C) increased NF‐κB translocation 18‐fold (in PBS) or six‐fold (in medium). MRPs also induced a two‐fold increased NF‐κB translocation in untransfected human embryonic kidney (HEK) cells as well as in HEK cells stably transfected with the receptor for advanced glycation endproducts (RAGE), indicating that the effect was not RAGE mediated. On the other hand, catalase totally abolished coffee‐ and MRP‐induced NF‐κB translocation. Consequently, up to 366 μM hydrogen peroxide was measured in the coffee preparation and Maillard mixtures used for cell stimulation. Stimulation of macrophages with MRPs did not lead to significantly increased IL‐6 or NO release. Thus, it can be concluded that coffee and MRPs induce NF‐κB translocation in macrophages via the generation of hydrogen peroxide.