Antioxidant and Anti-Inflammatory Activities of Maillard Reaction Products Isolated from Sugar-Amino Acid Model Systems

摘要

We investigated the antioxidant and anti-inflammatory activities of both crude and ultrafiltrated Maillard reaction (MR) products (MRPs) derived from sugar—amino acid MR models, comprising fructose (Fru), glucose (Glu) or ribose (Rib) reacted with glycine (Gly) or lysine (Lys), respectively. Crude MRPs derived from Glu-Lys showed the greatest capacity (P < 0.05) to inhibit nitric oxide (NO) and interleukin 8 (IL-8) production in interferon γ and phorbol ester-induced Caco-2 cells. Moreover, one ultrafiltrated fraction (MVV < 1 kDa) recovered from Glu-Lys exhibited the greatest (P < 0.05) affinity to inhibit NO. This effect also corresponded to an inhibition of both iNOS transcription and translation. The NO and IL-8 inhibitory activities of crude MRPs were positively correlated with intracellular oxidation inhibitory activity. In conclusion, we have demonstrated an anti-inflammatory capacity of MRPs in inflamed Caco-2 cells that is specific to low molecular weight (MW < 1 kDa) Glu-Lys MRPs.