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

Authors
Kim, Da HyunChun, Su-HyunOh, Nam SuLee, Ji YoungLee, Kwang-Won
Issue Date
9월-2019
Publisher
ELSEVIER SCIENCE INC
Keywords
Lactobacillus gasseri 4M13; Maillard reaction; whey protein isolate; galactosylation; anti-inflammation
Citation
JOURNAL OF DAIRY SCIENCE, v.102, no.9, pp.7707 - 7716
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF DAIRY SCIENCE
Volume
102
Number
9
Start Page
7707
End Page
7716
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/62985
DOI
10.3168/jds.2018-15774
ISSN
0022-0302
Abstract
Maillard reaction products formed from whey protein isolate (WPI) and sugar have been shown to have an anti-inflammatory effect in vitro. Here, we incubated WPI and galactose (GWA) in an aqueous solution at 65 degrees C for 24 h to produce a glycated conjugate, which was then fermented using Lactobacillus gasseri 4M13 to obtain the fermented product (F-GWA). We demonstrated that F-GWA had an anti-inflammatory effect on lipopolysaccharide (LPS)-stimulated RAW264.7 cells. It reduced both LPS-stimulated nitric oxide production and LPS-stimulated increases in the gene expression levels of tumor necrosis factor-alpha and cyclooxygenase-2 in a dose-dependent manner. Furthermore, F-GWA inhibited the LPS-induced phosphorylation of extracellular signal-regulated kinase and c-Jun N-terminal kinase, members of the mitogen-activated protein kinase family. The glycation process was evaluated by measuring fluorescence intensity and the furosine concentration during the Maillard reaction to form GWA. The protein modifications of WPI were analyzed using MALDI-TOF tandem mass spectrometry. We found that the combination of the Maillard reaction and L. gasseri 4M13 fermentation increased the prebiotic properties of GWA as well as organic acid production, compared with the nonreacted WPI and galactose.
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