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Anti‐inflammatory effects of lysine‐galactose Maillard reaction products in Caco‐2 and RAW264.7 co‐culture systems
Author(s) -
Oh JunGu,
Hong ChungOui,
Nam MiHyun,
Seol Hae Min,
Lee Kwangwon
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.lb216
Subject(s) - maillard reaction , chemistry , lysine , galactose , nitric oxide , cell culture , fructose , caco 2 , lipopolysaccharide , biochemistry , glycine , arginine , inflammation , amino acid , sugar , in vitro , biology , immunology , organic chemistry , genetics
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 and its products are considered as safe materials. In this study, various MRPs samples were prepared from three different amino acids (lysine, arginine and glycine) and sugars (glucose, fructose and galactose) for 1 h heating at 121¡É. Treatments with the MRPs samples on RAW264.7 cells stimulated with lipopolysaccharide (LPS) decrease nitric oxide (NO) expression compared to control. Moreover, a MRPs sample derived from lysine and galactose most significantly inhibited NO expression. We also evaluated antiinflammatory effect of MRPs with a co‐culture system consisting of Caco‐2 intestinal epithelial cell line (apical side) and RAW264.7 macrophage cell line (basolateral side) to investigate the gut inflammation reaction. In this system, RAW264.7 cells stimulated with LPS decreased transepithelial electrical resistance (TEER), which is a marker of the integrity of cells, and increased TNF‐α productions and gene expressions of IL‐8 and IL‐1¥â in Caco‐2 cells. In this system, ultrafiltration fractions with high molecular weight suppressed IL‐8 gene expression as well as reduction of TNF‐α production from RAW264.7 cells stimulated with LPS.