Anti-inflammatory activities of Maillard reaction products from whey protein isolate fermented by Lactobacillus gasseri 4M13 in lipopolysaccharide-stimulated RAW264.7 cells

摘要

Maillard reaction products formed from whey proteinisolate (WPI) and sugar have been shown to have ananti-inflammatory effect in vitro. Here, we incubatedWPI and galactose (GWA) in an aqueous solution at65°C for 24 h to produce a glycated conjugate, whichwas then fermented using Lactobacillus gasseri 4M13to obtain the fermented product (F-GWA). We demonstratedthat F-GWA had an anti-inflammatory effect onlipopolysaccharide (LPS)-stimulated RAW264.7 cells.It reduced both LPS-stimulated nitric oxide productionand LPS-stimulated increases in the gene expressionlevels of tumor necrosis factor-α and cyclooxygenase-2in a dose-dependent manner. Furthermore, F-GWAinhibited the LPS-induced phosphorylation of extracellularsignal-regulated kinase and c-Jun N-terminalkinase, members of the mitogen-activated protein kinasefamily. The glycation process was evaluated bymeasuring fluorescence intensity and the furosine concentrationduring the Maillard reaction to form GWA.The protein modifications of WPI were analyzed usingMALDI-TOF tandem mass spectrometry. We foundthat the combination of the Maillard reaction andL. gasseri 4M13 fermentation increased the prebioticproperties of GWA as well as organic acid production,compared with the nonreacted WPI and galactose.