Choe Deokyeong, Song Soo Min, Shin Chul Soo, Johnston Tony V, Ahn Hyung Jin, Kim Daehwan, Ku Seockmo
Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN 37132, USA.
Department of Biochemistry and Cancer Biology, Meharry Medical College, Nashville, TN 37208, USA.
Foods. 2020 Jul 1;9(7):858. doi: 10.3390/foods9070858.
The prevention and treatment of chronic inflammation using food-derived compounds are desirable from the perspectives of marketing and safety. pigments, widely used as food additives, can be used as a chronic inflammation treatment. Orange pigments were produced by submerged fermentation in a 5 L bioreactor, and multiple orange pigment derivatives with anti-inflammatory activities were synthesized using aminophilic reaction. A total of 41 types of pigment derivatives were produced by incorporating amines and amino acids into the orange pigments. One derivative candidate that inhibited nitric oxide (NO) production in Raw 264.7 cells and exhibited low cell cytotoxicity was identified via in vitro assay. The 2-amino-4 picoline derivative inhibited NO production of 48.4%, and exhibited cell viability of 90.6%. Expression of inducible NO synthase, an important enzyme in the NO synthesis pathway, was suppressed by such a derivative in a dose-dependent manner. Therefore, this derivative has potential as a functional food colorant with anti-inflammatory effects.
从市场推广和安全性的角度来看，利用食物来源的化合物预防和治疗慢性炎症是很有必要的。作为食品添加剂被广泛使用的色素可用于慢性炎症的治疗。橙色色素通过在5升生物反应器中进行深层发酵生产，利用亲核反应合成了多种具有抗炎活性的橙色色素衍生物。通过将胺和氨基酸掺入橙色色素中，共产生了41种色素衍生物。通过体外试验鉴定出一种抑制Raw 264.7细胞中一氧化氮（NO）产生且细胞毒性较低的候选衍生物。2-氨基-4-甲基吡啶衍生物抑制NO产生的比例为48.4%，细胞活力为90.6%。这种衍生物以剂量依赖的方式抑制了NO合成途径中的重要酶——诱导型NO合酶的表达。因此，这种衍生物有潜力成为具有抗炎作用的功能性食用色素。
