Hong C.-O.,Korea University |
Nam M.-H.,Korea University |
Oh J.-S.,Korea University |
Lee J.-W.,Kyonggi University |
And 4 more authors.
Planta Medica | Year: 2015
During hyperglycemia, the first step toward the formation of advanced glycation end products is the nonenzymatic glycation between the carbonyl group of a sugar and the primary amino group of a protein. Advanced glycation end products are then produced through more complex reactions. Reactive oxygen species derived from advanced glycation end products may play a key role in inflammation of the endothelium, leading to the complications seen in diabetes. Glycolaldehyde-induced advanced glycation end products have been reported to express proinflammatory cytokines, such as tumor necrosis factor-α and interleukin-1β. This study focused on Capsosiphon fulvescens, a Capsosiphonaceae type of green algae that has shown potential as a functional food material. Pheophorbide a, an anti-glycation compound, was isolated from C. fulvescens by extraction using a mixture of ethanol and water, followed by column fractionation of the resulting extract. The compound separated from C. fulvescens was identified by means of high-performance liquid chromatography combined with mass spectrometry. Pheophorbide a showed scavenging activity of the intracellular reactive oxygen species as well as monocyte adhesiveness inhibitory activity on the human myelomonocytic cell line (THP-1) and human umbilical vein endothelial cells cocultivation system. The mRNA levels of inflammation-related genes such as monocyte chemoattractant protein-1 and interleukin-6 were significantly decreased by pheophorbide a, and advanced glycation end products-stimulated tumor necrosis factor-α and interleukin-1β were downregulated as well. These results indicate that pheophorbide a has significant reactive oxygen species-scavenging activity, monocyte adhesive inhibitory activity, and downregulatory activity of cytokines related to inflammation affecting the endothelium. Pheophorbide a could therefore be a promising candidate for modulating endothelial cell dysfunction. Source
Shin D.-C.,Division 5 Technology |
Shin D.-C.,Namyang Dairy Products Co. |
Kim C.-T.,Nong shim Co. 370 |
Lee Y.-C.,Korea Food Research Institute |
And 3 more authors.
Food Research International | Year: 2010
Acrylamide in foods is mainly produced by Maillard reaction. Taurine can participate in the reaction, which has led us to investigate the possibility of reducing acrylamide formation by use of taurine. In an aqueous system, the lower the pH of the solution the greater the inhibition of acrylamide formation within a pH range of 5.0-8.0 was found, and the inhibition of acrylamide formation by taurine was dose-dependent. In a fried potato chip model, prior to frying at 170°C for 3. min, the potato slices soaked in 0.l% to 2% taurine solution for 30. min showed significant reductions of acrylamide formation; however, these reductions were not dose-dependent. Also, the soaking treatments for 15-60. min significantly reduced acrylamide formation, but the inhibitory effects were not time-dependent. Thus, taurine, when used in a narrow range of reasonably low levels, is a candidate to inhibit acrylamide formation during frying process. © 2010 Elsevier Ltd. Source