A Maillard reaction product enhances eNOS activity in human endothelial cells

Abstract Nitric oxide (NO) produced by the endothelial nitric oxide synthase (eNOS) is an important signaling molecule in the cardiovascular system. Although dietary factors can modulate eNOS activity, putative effects of processed food are barely investigated. We aimed to examine whether the model Maillard reaction product 3‐hydroxy‐2‐methyl‐1‐propyl‐4(1 H )‐pyridone (HMPP), formed from maltol or starch and propylamine, affects the eNOS system. Incubation of EA.hy926 endothelial cells with 30–300 μM HMPP for 18 h enhanced endothelial NO release measured with the fluorescent probe diaminofluorescein‐2 and eNOS activity determined by the [14C]L‐arginine‐[14C]L‐citrulline conversion assay. HMPP increased NO production also in two different types of primary human endothelial cells. Protein levels of eNOS and inducible NO synthase remained unaltered by HMPP. HMPP inhibited eNOS activity within the first 2–4 h, whereas it potently increased eNOS activity after 12–24 h. Levels of eNOS phosphorylation, expression of heat‐shock protein 90, caveolin‐1 and various antioxidant enzymes were not affected. Intracellular reactive oxygen species remained unchanged by HMPP. This is the first study to demonstrate positive effects of a Maillard reaction product on eNOS activity and endothelial NO production, which is considered favourable for cardiovascular protection.