2013
DOI: 10.1096/fasebj.27.1_supplement.lb216
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Anti‐inflammatory effects of lysine‐galactose Maillard reaction products in Caco‐2 and RAW264.7 co‐culture systems

Abstract: 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 (… Show more

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“…Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides, or proteins, particularly in heat-processed food systems. MRPs have both anti- and pro-inflammatory effects. Formerly, we characterized a MRP, [5-(5,6-dihydro-4 H -pyridin-3-ylidenemethyl)­furan-2-yl]­methanol (F3-A), from a glucose–lysine Maillard reaction (MR) model, which exhibited inhibition of nitric oxide (NO) and inducible nitric oxide synthase (iNOS) in cytokine-induced Caco-2 cells. , …”
Section: Introductionmentioning
confidence: 99%
“…Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides, or proteins, particularly in heat-processed food systems. MRPs have both anti- and pro-inflammatory effects. Formerly, we characterized a MRP, [5-(5,6-dihydro-4 H -pyridin-3-ylidenemethyl)­furan-2-yl]­methanol (F3-A), from a glucose–lysine Maillard reaction (MR) model, which exhibited inhibition of nitric oxide (NO) and inducible nitric oxide synthase (iNOS) in cytokine-induced Caco-2 cells. , …”
Section: Introductionmentioning
confidence: 99%