Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo

Jun Gu Oh, Su Hyun Chun, Da Hyun Kim, Jin Hye Kim, Hye Soo Shin, Yong Soo Cho, Yong Ki Kim, Hee don Choi, Kwang Won Lee

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

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 °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-α production in macrophages and interleukin (IL)-8 and IL-1β 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.

Original languageEnglish
Pages (from-to)47-58
Number of pages12
JournalCarbohydrate Research
Volume449
DOIs
Publication statusPublished - 2017 Sep 8

Fingerprint

Maillard Reaction
Sugar Acids
Reaction products
Sugars
Anti-Inflammatory Agents
Inflammation
Amino Acids
Macrophages
Nitric Oxide
Galactose
Coculture Techniques
Lysine
Heating
Dextran Sulfate
Advanced Glycosylation End Products
Acoustic impedance
Cooking
Caco-2 Cells
Fructose
Interleukin-8

Keywords

  • Anti-inflammation
  • Co-culture
  • Sugar-amino acid MRP

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

Cite this

Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo. / Oh, Jun Gu; Chun, Su Hyun; Kim, Da Hyun; Kim, Jin Hye; Shin, Hye Soo; Cho, Yong Soo; Kim, Yong Ki; Choi, Hee don; Lee, Kwang Won.

In: Carbohydrate Research, Vol. 449, 08.09.2017, p. 47-58.

Research output: Contribution to journalArticle

Oh, Jun Gu ; Chun, Su Hyun ; Kim, Da Hyun ; Kim, Jin Hye ; Shin, Hye Soo ; Cho, Yong Soo ; Kim, Yong Ki ; Choi, Hee don ; Lee, Kwang Won. / Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo. In: Carbohydrate Research. 2017 ; Vol. 449. pp. 47-58.
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AU - Shin, Hye Soo

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AU - Kim, Yong Ki

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AU - Lee, Kwang Won

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