Enhancement of Antioxidative and Intestinal Anti-inflammatory Activities of Glycated Milk Casein after Fermentation with Lactobacillus rhamnosus 4B15

Nam Su Oh, Jae Yeon Joung, Ji Young Lee, Younghoon Kim, Sae Hun Kim

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

In this study, we investigated the glycoproteomics of glycated milk casein (GMC) and GMC fermented by Lactobacillus rhamnosus 4B15 (FGMC) and determined their biological implications. There was a significant increase in the antioxidative and anti-inflammatory activities of GMC with galactose, which were higher than those of GMC with glucose (GMC-glc). Furthermore, the fermentation of GMC by L. rhamnosus 4B15 synergistically enhanced the above activities compared to those of unfermented GMC. Especially, fermented GMC-glc (FGMC-glc) possessed remarkably improved reducing power and radical scavenging activities. Moreover, FGMC-glc ameliorated the inflammatory response and tight junction-related intestinal epithelial dysfunction. Additionally, hexose-derived glycation and modification sites in protein sequences of GMC were identified. In particular, glycosylation and sulfation of serine and threonine residues were observed, and distinct modification sites were detected after fermentation. Therefore, these results indicated that glycation-induced modification of casein and fermentation correlated strongly with the enhanced functional properties.

Original languageEnglish
Pages (from-to)4744-4754
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume65
Issue number23
DOIs
Publication statusPublished - 2017 Jun 14

    Fingerprint

Keywords

  • antioxidant
  • casein
  • glycation
  • Lactobacillus rhamnosus 4B15
  • pro-inflammatory cytokine
  • protein modification

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this