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Abedin Zadeh M, Alany RG, Satarian L, Shavandi A, Abdullah Almousa M, Brocchini S, Khoder M. Maillard Reaction Crosslinked Alginate-Albumin Scaffolds for Enhanced Fenofibrate Delivery to the Retina: A Promising Strategy to Treat RPE-Related Dysfunction. Pharmaceutics 2023; 15:pharmaceutics15051330. [PMID: 37242572 DOI: 10.3390/pharmaceutics15051330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/13/2023] [Accepted: 04/20/2023] [Indexed: 05/28/2023] Open
Abstract
There are limited treatments currently available for retinal diseases such as age-related macular degeneration (AMD). Cell-based therapy holds great promise in treating these degenerative diseases. Three-dimensional (3D) polymeric scaffolds have gained attention for tissue restoration by mimicking the native extracellular matrix (ECM). The scaffolds can deliver therapeutic agents to the retina, potentially overcoming current treatment limitations and minimizing secondary complications. In the present study, 3D scaffolds made up of alginate and bovine serum albumin (BSA) containing fenofibrate (FNB) were prepared by freeze-drying technique. The incorporation of BSA enhanced the scaffold porosity due to its foamability, and the Maillard reaction increased crosslinking degree between ALG with BSA resulting in a robust scaffold with thicker pore walls with a compression modulus of 13.08 KPa suitable for retinal regeneration. Compared with ALG and ALG-BSA physical mixture scaffolds, ALG-BSA conjugated scaffolds had higher FNB loading capacity, slower release of FNB in the simulated vitreous humour and less swelling in water and buffers, and better cell viability and distribution when tested with ARPE-19 cells. These results suggest that ALG-BSA MR conjugate scaffolds may be a promising option for implantable scaffolds for drug delivery and retinal disease treatment.
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Affiliation(s)
- Maria Abedin Zadeh
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames KT1 2EE, UK
- UCL School of Pharmacy, University College London, London WC1N 1AX, UK
| | - Raid G Alany
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames KT1 2EE, UK
- School of Pharmacy, The University of Auckland, Auckland 1010, New Zealand
| | - Leila Satarian
- Department of Stem Cells and Developmental Biology, Cell Science Research Center, Royan Institute for Stem Cell Biology and Technology, ACECR, Tehran 1665659911, Iran
| | - Amin Shavandi
- 3BIO-BioMatter, École Polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50-CP 165/61, 1050 Brussels, Belgium
| | | | - Steve Brocchini
- UCL School of Pharmacy, University College London, London WC1N 1AX, UK
| | - Mouhamad Khoder
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames KT1 2EE, UK
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Ye XW, Li CS, Zhang HX, Li Q, Cheng SQ, Wen J, Wang X, Ren HM, Xia LJ, Wang XX, Xu XF, Li XR. Saponins of ginseng products: a review of their transformation in processing. Front Pharmacol 2023; 14:1177819. [PMID: 37188270 PMCID: PMC10175582 DOI: 10.3389/fphar.2023.1177819] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 04/17/2023] [Indexed: 05/17/2023] Open
Abstract
The primary processed product of Panax ginseng C.A. Meyer (P. ginseng) is red ginseng. As technology advances, new products of red ginseng have arisen. Red ginseng products, e.g., traditional red ginseng, sun ginseng, black ginseng, fermented red ginseng, and puffed red ginseng, are commonly used in herbal medicine. Ginsenosides are the major secondary metabolites of P. ginseng. The constituents of P. ginseng are significantly changed during processing, and several pharmacological activities of red ginseng products are dramatically increased compared to white ginseng. In this paper, we aimed to review the ginsenosides and pharmacological activities of various red ginseng products, the transformation law of ginsenosides in processing, and some clinical trials of red ginseng products. This article will help to highlight the diverse pharmacological properties of red ginseng products and aid in the future development of red ginseng industrialization.
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Affiliation(s)
- Xian-Wen Ye
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
- Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
- Institute of Regulatory Science for Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China
| | - Chun-Shuai Li
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Hai-Xia Zhang
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Qian Li
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Shui-Qing Cheng
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Jia Wen
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Xuan Wang
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Hong-Min Ren
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Liang-Jing Xia
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Xu-Xing Wang
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
| | - Xin-Fang Xu
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
- Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
- Institute of Regulatory Science for Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China
- *Correspondence: Xin-Fang Xu, ; Xiang-Ri Li,
| | - Xiang-Ri Li
- Centre of TCM Processing Research, Beijing University of Chinese Medicine, Beijing, China
- Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
- *Correspondence: Xin-Fang Xu, ; Xiang-Ri Li,
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Antonietti S, Silva AM, Simões C, Almeida D, Félix LM, Papetti A, Nunes FM. Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley: A Comparative Study. Front Nutr 2022; 9:825584. [PMID: 35223955 PMCID: PMC8870621 DOI: 10.3389/fnut.2022.825584] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/06/2022] [Indexed: 11/13/2022] Open
Abstract
In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed. ISB HMW melanoidins were almost exclusively composed by an ethanol soluble (EtSn) melanoidin fraction composed by glucose (76% w/w) partially susceptible to in vitro digestion, whereas ISC was composed mainly by arabinogalactans (~41% w/w) and lower amounts of galactomannans (~14% w/w) presenting a range of ethanol solubilities and resistant to in vitro digestion. Melanoidins from ISC presented a significantly higher content of condensed phenolic compounds (17/100 g) when compared to ISB (8/100 g) showing also a higher in vitro scavenging of ABTS•+ (329 mmol Trolox/100 g vs. 124 mmol Trolox/100 g) and NO radicals (inhibition percentage of 57 and 26%, respectively). Nevertheless, ISB EtSn melanoidins presented, on average a higher inhibitory effect on NO production from LPS-stimulated macrophages. ISB melanoidins, up to 1 mg/mL, did not induce toxicity in Caco-2, HepG2 and RAW 264.7 cell lines while at the highest concentration ISC slightly reduced cell viability. Thus, consumption of a diet rich in ISC and ISB melanoidins may reduce the oxidative stress, the inflammatory levels and increase the protective effects against chronic inflammatory diseases.
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Affiliation(s)
- Sofia Antonietti
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Amélia M. Silva
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Cristiana Simões
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Diana Almeida
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
| | - Luis M. Félix
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Fernando M. Nunes
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- *Correspondence: Fernando M. Nunes
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Kordulewska NK, Topa J, Rozmus D, Jarmołowska B. Effects of Osthole on Inflammatory Gene Expression and Cytokine Secretion in Histamine-Induced Inflammation in the Caco-2 Cell Line. Int J Mol Sci 2021; 22:ijms222413634. [PMID: 34948440 PMCID: PMC8708099 DOI: 10.3390/ijms222413634] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 12/14/2021] [Accepted: 12/17/2021] [Indexed: 12/05/2022] Open
Abstract
Hyperactivity of the immune system in the gastrointestinal tract leads to the development of chronic, inflammation-associated disorders. Such diseases, including inflammatory bowel disease, are not completely curable, but the specific line of treatment may reduce its symptoms. However, the response to treatment varies among patients, creating a necessity to uncover the pathophysiological basis of immune-mediated diseases and apply novel therapeutic strategies. The present study describes the anti-inflammatory properties of osthole during histamine-induced inflammation in the intestinal Caco-2 cell line. Osthole reduced the secretion of cytokines (CKs) and the expression level of inflammation-associated genes, which were increased after a histamine treatment. We have shown that the secretion of pro-inflammatory CKs (IL-1β, IL-6, IL-8, and TNF-α) during inflammation may be mediated by NFκB, and, after osthole treatment, this signaling pathway was disrupted. Our results suggest a possible role for osthole in the protection against inflammation in the gastrointestinal tract; thus, osthole may be considered as an anti-inflammatory modulator.
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Affiliation(s)
- Natalia K. Kordulewska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (D.R.); (B.J.)
- Correspondence: (N.K.K.); (J.T.); Tel.: +48-89-523-37-63 (N.K.K.); +48-58-349-14-38 (J.T.)
| | - Justyna Topa
- Laboratory of Translational Oncology, Intercollegiate Faculty of Biotechnology, Medical University of Gdansk, 80-211 Gdansk, Poland
- Correspondence: (N.K.K.); (J.T.); Tel.: +48-89-523-37-63 (N.K.K.); +48-58-349-14-38 (J.T.)
| | - Dominika Rozmus
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (D.R.); (B.J.)
| | - Beata Jarmołowska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (D.R.); (B.J.)
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Wang K, Li W, Wang K, Hu Z, Xiao H, Du B, Zhao L. Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose. Food Chem 2021; 374:131821. [PMID: 34920401 DOI: 10.1016/j.foodchem.2021.131821] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/30/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022]
Abstract
The structural characteristics and inflammatory activity of Maillard reaction products (MRPs) from fructose (Fru) and litchi thaumatin-like protein (LcTLP) with a pro-inflammatory activity were investigated. The structural changes of LcTLP-Fru MRPs were divided into two stages during the Maillard reaction. In 0-6 h, the unfolding and degradation of the LcTLP were dominant, resulting in a looser structure; the increase of β-sheets was 13.02%; the decrease of α-helices was 9.21%; and both the molecular weight and gyration radius Rg decreased. After 6 h, the enhanced glycosylation caused the molecular weight to increase, while Rg remained low, implying that the molecular structure became more compact. In addition, LcTLP-Fru MRPs reduced the inflammation response by significantly reducing the gene and protein expressions of tumor necrosis factor-α, interleukin-1β, and interleukin-6 compared with the LcTLP group in RAW264.7 macrophages. The findings provided a theoretical foundation for addressing the inflammatory response caused by litchi products consumption.
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Affiliation(s)
- Kun Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Weichao Li
- Intensive Care Unit, Sun Yat-sen Memorical Hospital, Sun Yat-sen University, Guangzhou 510120, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China.
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6
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Chen Y, Guo TL. Dietary advanced glycation end-products elicit toxicological effects by disrupting gut microbiome and immune homeostasis. J Immunotoxicol 2021; 18:93-104. [PMID: 34436982 PMCID: PMC9885815 DOI: 10.1080/1547691x.2021.1959677] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The aging immune system is characterized by a low-grade chronic systemic inflammatory state ("inflammaging") marked by elevated serum levels of inflammatory molecules such as interleukin (IL)-6 and C-reactive protein (CRP). These inflammatory markers were also reported to be strong predictors for the development/severity of Type 2 diabetes, obesity, and COVID-19. The levels of these markers have been positively associated with those of advanced glycation end-products (AGEs) generated via non-enzymatic glycation and oxidation of proteins and lipids during normal aging and metabolism. Based on the above observations, it is clinically important to elucidate how dietary AGEs modulate inflammation and might thus increase the risk for aging-exacerbated diseases. The present narrative review discusses the potential pro-inflammatory properties of dietary AGEs with a focus on the inflammatory mediators CRP, IL-6 and ferritin, and their relations to aging in general and Type 2 diabetes in particular. In addition, underlying mechanisms - including those related to gut microbiota and the receptors for AGEs, and the roles AGEs might play in affecting physiologies of the healthy elderly, obese individuals, and diabetics are discussed in regard to any greater susceptibility to COVID-19.
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Affiliation(s)
- Yingjia Chen
- Department of Biomedical Sciences, College of Veterinary Medicine, University of Georgia, Athens, GA, USA
| | - Tai L. Guo
- Department of Biomedical Sciences, College of Veterinary Medicine, University of Georgia, Athens, GA, USA
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Kordulewska NK, Topa J, Tańska M, Cieślińska A, Fiedorowicz E, Savelkoul HFJ, Jarmołowska B. Modulatory Effects of Osthole on Lipopolysaccharides-Induced Inflammation in Caco-2 Cell Monolayer and Co-Cultures with THP-1 and THP-1-Derived Macrophages. Nutrients 2020; 13:E123. [PMID: 33396265 PMCID: PMC7824174 DOI: 10.3390/nu13010123] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 12/13/2022] Open
Abstract
Lipopolysaccharydes (LPS) are responsible for the intestinal inflammatory reaction, as they may disrupt tight junctions and induce cytokines (CKs) secretion. Osthole has a wide spectrum of pharmacological effects, thus its anti-inflammatory potential in the LPS-treated Caco-2 cell line as well as in Caco-2/THP-1 and Caco-2/macrophages co-cultures was investigated. In brief, Caco-2 cells and co-cultures were incubated with LPS to induce an inflammatory reaction, after which osthole (150-450 ng/mL) was applied to reduce this effect. After 24 h, the level of secreted CKs and changes in gene expression were examined. LPS significantly increased the levels of IL-1β, -6, -8, and TNF-α, while osthole reduced this effect in a concentration-dependent manner, with the most significant decrease when a 450 ng/mL dose was applied (p < 0.0001). A similar trend was observed in changes in gene expression, with the significant osthole efficiency at a concentration of 450 ng/μL for IL1R1 and COX-2 (p < 0.01) and 300 ng/μL for NF-κB (p < 0.001). Osthole increased Caco-2 monolayer permeability, thus if it would ever be considered as a potential drug for minimizing intestinal inflammatory symptoms, its safety should be confirmed in extended in vitro and in vivo studies.
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Affiliation(s)
- Natalia K. Kordulewska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Justyna Topa
- Laboratory of Translational Oncology, Intercollegiate Faculty of Biotechnology, Medical University of Gdańsk, 80-211 Gdansk, Poland
| | - Małgorzata Tańska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Anna Cieślińska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Ewa Fiedorowicz
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Huub F. J. Savelkoul
- Cell Biology and Immunology Group, Wageningen University and Research, 6700 AH Wageningen, The Netherlands;
| | - Beata Jarmołowska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
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Zhu Z, Xie C, Li W, Hang F, Li K, Shi C, Doherty WO. Nutritional and antioxidant properties of non-centrifugal cane sugar derived from membrane clarified juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109717] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Liu Y, Sheng L, Ma M, Jin Y. Proteome-based identification of chicken egg yolk proteins associated with antioxidant activity on the Qinghai-Tibetan Plateau. Int J Biol Macromol 2020; 150:1093-1103. [PMID: 31743723 DOI: 10.1016/j.ijbiomac.2019.10.115] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 09/25/2019] [Accepted: 10/10/2019] [Indexed: 02/06/2023]
Abstract
In this study, a proteome analysis of Tibetan chicken egg yolk as well as the comparison to that of lowland chicken were performed by label-free quantitative proteomics. A total of 135 proteins were identified and abundances of 19 of these proteins were significantly different between these two groups. These differential proteins were mainly associated with oxidative stress, defense, energy metabolism and tissue development through bioinformatics analysis. To further verify the species-specific diversity of the antioxidant capacity, the antioxidative activities of egg yolk proteins were further invested in vitro and in Caco-2 cells. It was observed that both Tibetan and lowland chicken egg yolk proteins showed antioxidant activities, but the former exerted a much stronger effect. PIT54 and glutathione peroxidase 3 were considered to be antioxidant-related candidate proteins. These results provide substantial evidence for the molecular mechanisms of enhancing physical activity levels of egg yolk proteins, especially with regard to the cross-species protective mechanisms against oxidative stress.
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Affiliation(s)
- Yaping Liu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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Extra Virgin Olive Oil Polyphenols: Modulation of Cellular Pathways Related to Oxidant Species and Inflammation in Aging. Cells 2020; 9:cells9020478. [PMID: 32093046 PMCID: PMC7072812 DOI: 10.3390/cells9020478] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 01/18/2023] Open
Abstract
The olive-oil-centered Mediterranean diet has been associated with extended life expectancy and a reduction in the risk of age-related degenerative diseases. Extra virgin olive oil (EVOO) itself has been proposed to promote a "successful aging", being able to virtually modulate all the features of the aging process, because of its great monounsaturated fatty acids content and its minor bioactive compounds, the polyphenols above all. Polyphenols are mostly antioxidant and anti-inflammatory compounds, able to modulate abnormal cellular signaling induced by pro-inflammatory stimuli and oxidative stress, as that related to NF-E2-related factor 2 (Nrf-2) and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), which have been identified as important modulators of age-related disorders and aging itself. This review summarizes existing literature about the interaction between EVOO polyphenols and NF-κB and Nrf-2 signaling pathways. Reported studies show the ability of EVOO phenolics, mainly hydroxytyrosol and tyrosol, to activate Nrf-2 signaling, inducing a cellular defense response and to prevent NF-κB activation, thus suppressing the induction of a pro-inflammatory phenotype. Literature data, although not exhaustive, indicate as a whole that EVOO polyphenols may significantly help to modulate the aging process, so tightly connected to oxidative stress and chronic inflammation.
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11
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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Res Int 2020; 131:109003. [PMID: 32247496 DOI: 10.1016/j.foodres.2020.109003] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/23/2019] [Accepted: 01/12/2020] [Indexed: 01/13/2023]
Abstract
Protein and peptides are usually sensitive to environmental stresses, such as pH changes, high temperature, ionic strength, and digestive enzymes amongst other, which limit their food and medicinal applications. Maillard reaction (also called Maillard conjugation or glycation) occurs naturally without the addition of chemical agents and has been vastly applied to boost protein/peptide/amino acid functionalities and biological properties. Protein/peptide-saccharide conjugates are currently used as emulsifiers, antioxidants, antimicrobials, gelling agents, and anti-browning compounds in food model systems and products. The conjugates also possess the excellent stabilizing ability as a potent delivery system to enhance the stability and bioaccessibility of many bioactive compounds. Carbonyl scavengers such as polyphenols are able to significantly inhibit the formation of advanced glycation end products without a significant effect on early Maillard reaction products (MRPs) and melanoidins, which are currently applied as functional ingredients. This review paper highlights the technological functionality and biological properties of glycoconjugates in food model systems and products. Recent applications of MRPs in medical sciences are also presented.
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Chimpibul W, Nakaji-Hirabayashi T, Yuan X, Matsumura K. Controlling the degradation of cellulose scaffolds with Malaprade oxidation for tissue engineering. J Mater Chem B 2020; 8:7904-7913. [DOI: 10.1039/d0tb01015d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cellulose scaffolds, whose biodegradation can be controlled through the reaction with amine compounds in the human body, were developed for tissue engineering applications.
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Affiliation(s)
| | | | - Xida Yuan
- School of Materials Science
- Japan Advanced Institute of Science and Technology
- Ishikawa
- Japan
| | - Kazuaki Matsumura
- School of Materials Science
- Japan Advanced Institute of Science and Technology
- Ishikawa
- Japan
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13
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Liu H, Jiang Y, Guan H, Li F, Sun-Waterhouse D, Chen Y, Li D. Enhancing the antioxidative effects of foods containing rutin and α-amino acids via the Maillard reaction: A model study focusing on rutin-lysine system. J Food Biochem 2019; 44:e13086. [PMID: 31646664 DOI: 10.1111/jfbc.13086] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/19/2019] [Accepted: 09/23/2019] [Indexed: 11/28/2022]
Abstract
Rutin is a bioflavonoid found in many plants and derived foods, accordingly, rutin likely interacts with α-amino acids such as Lys, Ile, His or Glu to give Maillard reaction products (MRPs). The heated rutin-Lys system exhibited highest brown intensity and in vitro antioxidant activities. The 30-50 kDa rutin-Lys fraction had higher in vitro antioxidant activities than the other fractions, and at a dose of 0.4 mg/ml preserved over 90% cell viability for HepG2 cells exposed to H2 O2 . The dose-dependent protective effects against H2 O2 -induced oxidative stress of the rutin-Lys MRPs may involve the inhibition of reactive oxygen species generation, enhancement of the superoxide dismutase and catalase activities, along with the activation of the Nrf2-dependent pathway and upregulation of phase II antioxidant genes (including NQO1, HO-1, GCLG, and GCLM). PRACTICAL APPLICATIONS: Rutin is widely distributed in vegetables and grains. The Maillard reaction is a common reaction occurring during food processing, and produces Maillard reaction products (MRPs) with distinct processing and biological properties. This study shows that a 30-min thermal treatment at 120°C generates antioxidative MRPs in the rutin-Lys, rutin-His, rutin-Ile and rutin-Glu model systems, which can directly inhibit reactive oxygen species generation and enhance SOD and CAT activities while activating the Nrf2-dependent pathway and upregulating the expression of phase II detoxifying antioxidant genes. Therefore, for food systems containing phenolic antioxidants and proteins (such as rutin and Lys), one may enhance the antioxidant properties of these food systems through a 30-min thermal treatment at 120°C. Also, the resultant rutin-Lys MRPs may be isolated and used as commercial preparations of natural antioxidants.
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Affiliation(s)
- Hui Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, P.R. China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, P.R. China
| | - Hui Guan
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, P.R. China
| | - Feng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, P.R. China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, P.R. China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Yilun Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, P.R. China
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, P.R. China
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Wei CK, Ni ZJ, Thakur K, Liao AM, Hu F, Huang JH, Wei ZJ. Acute, genetic and sub-chronic toxicities of flaxseed derived Maillard reaction products. Food Chem Toxicol 2019; 131:110580. [DOI: 10.1016/j.fct.2019.110580] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/08/2019] [Accepted: 06/12/2019] [Indexed: 12/30/2022]
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15
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Zhao T, Zhang Q, Wang S, Qiu C, Liu Y, Su G, Zhao M. Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.051] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Simões D, Miguel SP, Correia IJ. Biofunctionalization of electrospun poly(caprolactone) fibers with Maillard reaction products for wound dressing applications. REACT FUNCT POLYM 2018. [DOI: 10.1016/j.reactfunctpolym.2018.07.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Zhang X, Gao H, Wang C, Qayum A, Mu Z, Gao Z, Jiang Z. Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways. Food Chem 2018; 257:279-288. [DOI: 10.1016/j.foodchem.2018.02.155] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 02/28/2018] [Accepted: 02/28/2018] [Indexed: 12/16/2022]
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18
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Qin D, Li L, Li J, Li J, Zhao D, Li Y, Li B, Zhang X. A New Compound Isolated from the Reduced Ribose-Tryptophan Maillard Reaction Products Exhibits Distinct Anti-inflammatory Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6752-6761. [PMID: 29895144 DOI: 10.1021/acs.jafc.8b01561] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this study, a compound of 532.24 Da named BF-4 was separated from the ribose-tryptophan Maillard reaction products by solvent extraction and purified through reverse phase high performance liquid chromatography. The purified compound BF-4 was identified as 3-((1 H-indol-3-yl)methyl)-8-(5-((1 H-indol-3-yl)methyl)-6-oxomorpholin-2-yl)-9-hydroxy-1,7,4-dioxazecan-2-one in accordance with 1D- and 2D-NMR spectra and LC-ESI-MS/MS analysis. BF-4 significantly reduced the production of nitric oxide (NO), interleukin-6 (IL-6), and tumor necrosis factor α (TNF-α) in lipopolysaccharide-stimulated RAW 264.7 cells. It inhibited nuclear factor κB (NF-κB) activation and mitogen-activated protein kinase (MAPK) phosphorylation through suppressing phosphorylation of IκBα, P65, P38 and c-Jun N-terminal kinase (JNK). The anti-inflammatory activity of BF-4 was comparable to dexamethasone, and more importantly, BF-4 showed less cytotoxicity than dexamethasone on the normal human liver cell LO2. The results indicate that BF-4 is a promising anti-inflammatory agent with pharmaceutical potential.
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Affiliation(s)
- Dan Qin
- College of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Tianhe District, Guangzhou 510640 , China
- College of Food Science and Engineering , Anhui Science and Technology University , Bengbu 233100 , China
| | - Lin Li
- College of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Tianhe District, Guangzhou 510640 , China
- School of Chemical Engineering and Energy Technology , Dongguan University of Technology , Dongguan 523808 , China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , 381 Wushan Road , Guangzhou 510640 , China
| | - Jing Li
- Center for Molecular Metabolism , Nanjing University of Science and Technology , 200 Xiaolingwei Street , Nanjing 210094 , China
| | - Jinlong Li
- School of Laboratory Medicine and Biotechnology , Southern Medical University , Guangzhou 510515 , China
| | - Di Zhao
- College of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Tianhe District, Guangzhou 510640 , China
| | - Yuting Li
- School of Chemical Engineering and Energy Technology , Dongguan University of Technology , Dongguan 523808 , China
| | - Bing Li
- College of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Tianhe District, Guangzhou 510640 , China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , 381 Wushan Road , Guangzhou 510640 , China
| | - Xia Zhang
- College of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Tianhe District, Guangzhou 510640 , China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , 381 Wushan Road , Guangzhou 510640 , China
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Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate. Molecules 2018; 23:molecules23020247. [PMID: 29373560 PMCID: PMC6017167 DOI: 10.3390/molecules23020247] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 01/20/2018] [Accepted: 01/25/2018] [Indexed: 12/27/2022] Open
Abstract
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5'-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.
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Affiliation(s)
- Xiao Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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20
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Zhang Q, Wu C, Fan G, Li T, Sun Y. Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1389989] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Qiang Zhang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. China
- College of Life Science, Anhui Science and Technology University, Fengyang, P. R. China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. China
| | - Yujun Sun
- College of Life Science, Anhui Science and Technology University, Fengyang, P. R. China
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21
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Han L, Li F, Yu Q, Li D. In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin-amino acid model systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:590-597. [PMID: 28664987 DOI: 10.1002/jsfa.8503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2016] [Revised: 05/24/2017] [Accepted: 06/20/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aim of this study was to investigate in vitro antioxidant activities and cytoprotective effect of Maillard reaction products (MRPs) from phloridzin (Pz)-amino acid model systems. Their structures were also characterised by Fourier transform-infrared spectroscopy (FTIR). RESULTS MRPs were prepared from the Pz-methionine (Met), Pz-lysine (Lys), Pz-isoleucine (Ile), Pz-histidine (His) or Pz-glutamic acid (Glu) model system. The Pz-Lys MRPs, rich in antioxidant potency, were subjected to ultrafiltration to yield four MRPs fractions with different molecular weights (Mw). The fraction with Mw 30-50 kDa had significantly (P < 0.05) higher antioxidant activity than other fractions. Moreover, it significantly (P < 0.05) attenuated the 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-elicited decrease in cell viability in HepG2 cells in a concentration-dependent manner. FTIR analysis indicated that the fraction with Mw 30-50 kDa had the strong stretching vibration for the OH, NH, CH, CO and CC groups, suggesting the formation of intermediate MRPs during Maillard reaction. CONCLUSION The results obtained in this study may provide some basis for the purported health-promoting effects of MRPs and their potential application as antioxidant agents in food industry. Also, it is important for our understanding of the variation of bioactive substances in food during thermal processing. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Linna Han
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
| | - Feng Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
| | - Qijian Yu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
- National Engineering Research Center for Apple, Shandong Agricultural University, Taian, Shandong Province, P.R. China
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22
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Han JR, Zhu ZM, Wu HT, Sun N, Tang Y, Yu CP, Zhao CC, Zhang ZY, Li AT, Yan JN. Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1366611] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Zhi-Mo Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Cui-Ping Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Chen-Chen Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Zheng-Yu Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Ao-Ting Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
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23
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Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo. Carbohydr Res 2017; 449:47-58. [PMID: 28728011 DOI: 10.1016/j.carres.2017.07.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2017] [Revised: 07/07/2017] [Accepted: 07/08/2017] [Indexed: 01/01/2023]
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.
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24
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Su G, Zhao T, Zhao Y, Sun-Waterhouse D, Qiu C, Huang P, Zhao M. Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Liska DJ, Cook CM, Wang DD, Szpylka J. Maillard reaction products and potatoes: have the benefits been clearly assessed? Food Sci Nutr 2016; 4:234-49. [PMID: 27004113 PMCID: PMC4779479 DOI: 10.1002/fsn3.283] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 07/10/2015] [Accepted: 07/23/2015] [Indexed: 12/29/2022] Open
Abstract
Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamide formation, but the perception that high levels of acrylamide compromise the nutritional benefit of certain foods has continued. Potatoes are susceptible to MRP formation during cooking but also are considered an affordable, high nutrient content food. In particular, potatoes contribute significantly to fiber and potassium intakes in the U.S. population, two nutrients of need. How, then, should potatoes be judged for effects on health? A structured evidence assessment was conducted to identify literature, specifically clinical trials, on MRPs from potatoes and health, as well as nutritional contribution of potatoes. The results indicate limited human clinical data are available on negative health outcomes of potato-based MRPs, whereas potatoes are important contributors of key nutrients, such as fiber and potassium. Therefore, a balanced benefit-risk approach is warranted in order to assure that decreasing consumption of certain foods, like potatoes, does not lead to unintended consequences of nutrition inadequacies.
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Affiliation(s)
| | - Chad M. Cook
- Biofortis Research211 E. Lake St.AddisonIllinois 60101
| | - Ding Ding Wang
- D&V Systematic Consulting1945 Eastchester Rd.Apt 26DBronxNew York 10461
| | - John Szpylka
- Silliker, a Mérieux NutriSciences CompanyChicagoIllinois 60601
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26
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Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures. Food Res Int 2015; 76:618-625. [DOI: 10.1016/j.foodres.2015.06.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 06/23/2015] [Accepted: 06/27/2015] [Indexed: 12/26/2022]
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27
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Food Processing and the Mediterranean Diet. Nutrients 2015; 7:7925-64. [PMID: 26393643 PMCID: PMC4586566 DOI: 10.3390/nu7095371] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 09/03/2015] [Accepted: 09/09/2015] [Indexed: 02/06/2023] Open
Abstract
The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.
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Chen XM, Chen G, Chen H, Zhang Y, Kitts DD. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product, [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol, isolated from a glucose-lysine heated mixture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1739-1746. [PMID: 25608183 DOI: 10.1021/jf505579m] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
We previously isolated a bioactive molecule, named F3-A, from an aqueous glucose (Glc) and lysine (Lys) Maillard reaction (MR) model system. Herein, F3-A was verified as [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol (5) and was subsequently synthesized for confirmation of bioactivity. Using Taguchi and factorial designs, we determined that the conditions which best increased the yield of F3-A were at pH 6 with a sugar:amino acid ratio of 2:1 and heating time of 12 h at 100 °C. The MR mixtures containing glucose produced highest yield, compared to fructose, lactose, and sucrose. Both the F3-A recovered from Glc-Lys MR mixture and the synthesized product exhibited significant (P < 0.05), dose dependent, nitric oxide (NO) inhibitory activity in Caco-2 cells that was comparable to aminoguanidine (AG) and pyrrolidine dithiocarbamate (PDTC), respectively. Finally, an additional inhibitory effect of F3-A was determined when coincubated with AG in cytokine-induced Caco-2 cells. This bioactivity points to a potential role in preventing intestinal inflammation.
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Affiliation(s)
- Xiu-Min Chen
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
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Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage. Food Chem 2014; 149:170-7. [DOI: 10.1016/j.foodchem.2013.10.089] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Revised: 10/18/2013] [Accepted: 10/21/2013] [Indexed: 11/19/2022]
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30
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Teodorowicz M, Świątecka D, Savelkoul H, Wichers H, Kostyra E. Hydrolysates of glycated and heat-treated peanut 7S globulin (Ara h 1) modulate human gut microbial proliferation, survival and adhesion. J Appl Microbiol 2013; 116:424-34. [PMID: 24118877 DOI: 10.1111/jam.12358] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Revised: 09/16/2013] [Accepted: 10/02/2013] [Indexed: 01/01/2023]
Abstract
AIMS Evaluation of an effect of glycation of Ara h 1 on proliferation and survival rate and adhesion of intestinal Enterococcus faecalis, Escherichia coli and Lactobacillus acidophilus. METHODS AND RESULTS Pure Ara h 1 heated at three different temperature conditions (G37, G60 and C145°C) in the presence or absence of glucose was subjected to enzymatic hydrolysis. Impacts of Ara h 1 hydrolysates on the bacterial proliferation, survival rate and adhesion to Caco-2 cells in mono and heterogeneous cultures were studied with fluorescent techniques: DAPI, LIVE/DEAD staining and FISH. Examined hydrolysates hindered proliferation of E. coli and Ent. faecalis with simultaneous decrease in their survival. Maillard reaction (MR, glycation) of Ara h 1 did not alter the effect of hydrolysates on bacterial proliferation rate. Hydrolysates modified at 60 and 145°C with glucose altered the profile of immobilized bacteria, mostly by lowering the number of adhering E. coli and promoting the adhesion of bacteria from genera Lactobacillus and Enterococcus. CONCLUSIONS Ara h1 hydrolysates processed in various ways demonstrated their strong modulatory effect on bacterial proliferation, survival rate and adhesion. SIGNIFICANCE AND IMPACT OF THE STUDY Reducing the adhesion of opportunistic bacteria by hydrolysates of Ara h 1 glycated at 60 and 145°C, together with modulation of immobilization of beneficial lactobacilli and enterococci, may be of relevance in terms of the physiological status of the intestinal barrier.
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Affiliation(s)
- M Teodorowicz
- Faculty of Biology, University of Warmia and Mazury, Olsztyn, Poland.,Cell Biology and Immunology Group, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - D Świątecka
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - H Savelkoul
- Cell Biology and Immunology Group, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - H Wichers
- Food and Biobased Research, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - E Kostyra
- Faculty of Biology, University of Warmia and Mazury, Olsztyn, Poland
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Anti-inflammatory properties of fruit juices enriched with pine bark extract in an in vitro model of inflamed human intestinal epithelium: The effect of gastrointestinal digestion. Food Chem Toxicol 2013; 53:94-9. [DOI: 10.1016/j.fct.2012.11.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2012] [Revised: 11/15/2012] [Accepted: 11/16/2012] [Indexed: 12/28/2022]
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Effect of Maillard reaction on biochemical properties of peanut 7S globulin (Ara h 1) and its interaction with a human colon cancer cell line (Caco-2). Eur J Nutr 2013; 52:1927-38. [PMID: 23334787 PMCID: PMC3832773 DOI: 10.1007/s00394-013-0494-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Accepted: 01/08/2013] [Indexed: 12/14/2022]
Abstract
PURPOSE The purpose of this study was to determine the influence of Maillard reaction (MR, glycation) on biochemical and biological properties of the major peanut allergen Ara h 1. METHODS Three different time/temperature conditions of treatment were applied (37, 60, and 145 °C). The extent of MR was assessed by SDS-PAGE, loss of free amino groups, fluorescence intensity, content of bound sugar and fructosamine. The Caco-2 model system was applied to study effects of hydrolysed and non-hydrolysed Ara h 1 on proliferation and interleukin-8 (IL-8) secretion from Caco-2 cells. RESULTS We demonstrated significant differences in the biochemical properties of Ara h 1 glycated at different time/temperature conditions. Glycation of Ara h 1 at 37 °C was shown to cause least biochemical changes, not limiting pepsin hydrolysis. Loss of free amino groups, increase of fluorescence and brown colour of Ara h 1 glycated at 60 and 145 °C indicated advanced and final stages of MR. Non-treated Ara h 1 inhibited Caco-2 cell proliferation and stimulated IL-8 secretion. This effect was less pronounced for glycated Ara h 1. Incubation of Caco-2 cells with non-hydrolysed Ara h 1, glycated at the temperature of 37 and 60 °C, did not stimulate IL-8 secretion. CONCLUSION Each applied time/temperature-treatment combination caused different biochemical changes of Ara h 1, underlining diversity of formed MRPs. MR, independently of temperature/time conditions, reduced the pro-inflammatory properties of native Ara h 1, reflected in stimulation of IL-8 secretion from intestinal epithelial cells.
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Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction. Food Chem 2012; 135:2430-5. [DOI: 10.1016/j.foodchem.2012.06.108] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2012] [Revised: 06/12/2012] [Accepted: 06/26/2012] [Indexed: 02/06/2023]
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Kitts DD, Chen XM, Jing H. Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6718-27. [PMID: 22364122 DOI: 10.1021/jf2044636] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Maillard reaction products (MRPs), both crude and fractionated, were assessed for antioxidant potential using cell-free, in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Fenton reaction induced deoxyribose degradation and oxygen radical absorbance capacity-fluorescein (ORACFL) chemical assays. All MRPs displayed various affinities to scavenge free radicals generated in different reaction media and using different reactive oxygen species (ROS) substrates. High molecular weight MRPs consistently showed the greatest (P < 0.05) antioxidant potential in chemical assays. Repeating these tests in Caco-2 cells with both reactive oxygen and nitrogen (RNS) intracellular assays revealed that the low molecular weight components (LMW) were most effective at inhibiting oxidation and inflammation. In particular, a glucose-lysine (Glu-Lys) mixture heated for 60 min had marked intracellular antioxidant activity and nitric oxide (NO) and interleukin-8 (IL-8) inhibitory activities compared to other MRPs (P < 0.05). Further studies employing ultrafiltration, ethyl acetate extraction, and semipreparative high-performance liquid chromatography (HPLC) produced a bioactive fraction, termed F3, from heated Glu-Lys MRP. F3 inhibited NO, inducible nitric oxide synthetase (iNOS), and IL-8 in interferon γ (IFN-γ)- and phorbol ester (PMA)-induced Caco-2 cells. F3 modified several gene expressions involved in the NF-κB signaling pathway. Two components, namely, 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid (HMFA), were identified in the F3 fraction, with an unidentified third component comprising a major portion of the bioactivity. The results show that MRP components have bioactive potential, especially in regard to suppressing oxidative stress and inflammation in IFN-γ- and PMA-induced Caco-2 cells.
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Affiliation(s)
- David D Kitts
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia , 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4
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Yazheng L, Kitts DD. Activation of antioxidant response element (ARE)-dependent genes by roasted coffee extracts. Food Funct 2012; 3:950-4. [PMID: 22699814 DOI: 10.1039/c2fo30021d] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Coffee beans contain numerous bioactive components that exhibit antioxidant capacity when assessed using both chemical, cell free, and biological, cell-based model systems. However, the mechanisms underlying the antioxidant effects of coffee in biological systems are not totally understood and in some cases vary considerably from results obtained with simpler in vitro chemical assays. In the present study, the physicochemical characteristics and antioxidant activity of roasted and non-roasted coffee extracts were investigated in both cell free (ORAC(FL)) and cell-based systems. A profile of antioxidant gene expression in cultured human colon adenocarcinoma Caco-2 cells treated with both roasted and non-roasted coffee extracts, respectively, was investigated using Real-Time polymerase chain reaction (PCR) array technology. Results demonstrated that the mechanisms of the antioxidant activity associated with coffee constituents assessed by the ORAC(FL) assay were different to those observed using an intracellular oxidation assay with Caco-2 cells. Moreover, roasted coffee (both light and dark roasted) extracts produced both increased- and decreased-expressions of numerous genes that are involved in the management of oxidative stress via the antioxidant defence system. The selective and specific positive induction of antioxidant response element (ARE)-dependent genes, including gastrointestinal glutathione peroxidase (GPX2), sulfiredoxin (SRXN1), thioredoxin reductase 1 (TXNRD1), peroxiredoxin 1 (PRDX1), peroxiredoxin 4 (PDRX4) and peroxiredoxin 6 (PDRX6) were identified with the activation of the endogenous antioxidant defence system in Caco-2 cells.
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Affiliation(s)
- Liu Yazheng
- Food Chemistry and Toxicology Laboratory, Food Science, Nutrition and Health, University of British Columbia, BC, Canada
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Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose−lysine Maillard reaction model system. Mol Cell Biochem 2012; 364:147-57. [DOI: 10.1007/s11010-011-1213-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2011] [Accepted: 12/21/2011] [Indexed: 12/19/2022]
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