Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, Maoming 525000, China.
School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China.
Nutrients. 2022 Nov 29;14(23):5067. doi: 10.3390/nu14235067.
During the thermal processing of dairy products, the Maillard reaction occurs between milk proteins and lactose, resulting in the formation of various products including glycated proteins. In this study, lactose-glycated casein was generated through the Maillard reaction between casein and lactose and then hydrolyzed by a trypsin preparation. The anti-inflammatory effect of the resultant glycated casein hydrolysate (GCH) was investigated using the lipopolysaccharide (LPS)-sitmulated rat intestinal epithelial (IEC-6) cells as a cell model and corresponding casein hydrolysate (CH) as a control. The results indicated that the preformed glycation enabled lactose conjugation to casein, which endowed GCH with a lactose content of 12.61 g/kg protein together with a lower activity than CH to enhance the viability value of the IEC-6 cells. The cells with LPS stimulation showed significant inflammatory responses, while a pre-treatment of the cells with GCH before LPS stimulation consistently led to a decreased secretion of three pro-inflammatory mediators, namely, IL-6, IL-1β and tumor necrosis factor-α (TNF-α) but an increased secretion of two anti-inflammatory mediators, including IL-10 and transforming growth factor-β (TGF-β), demonstrating the anti-inflammatory potential of GCH in LPS-stimulated cells. In addition, GCH up-regulated the expression of TLR4, p-p38, and p-p65 proteins in the stimulated cells, resulting in the suppression of NF-κB and MAPK signaling pathways. Collectively, GCH was mostly less efficient than CH to exert these assessed anti-inflammatory activities in the cells and more importantly, GCH also showed an ability to cause cell inflammation by promoting IL-6 secretion and up-regulating the expression of TLR4 and p-p65. The casein lactose-glycation of the Maillard-type was thereby concluded to attenuate the anti-inflammatory potential of the resultant casein hydrolysate. It is highlighted that the casein lactose-glycation of the Maillard-type might cause a negative impact on the bioactivity of casein in the intestine, because the glycated casein after digestion could release GCH with reduced anti-inflammatory activity.
在乳制品的热处理过程中，乳蛋白和乳糖之间会发生美拉德反应，形成各种产物，包括糖化蛋白。在这项研究中，通过乳蛋白和乳糖之间的美拉德反应生成乳糖糖化酪蛋白，然后用胰蛋白酶制剂进行水解。使用脂多糖（LPS）刺激的大鼠肠上皮（IEC-6）细胞作为细胞模型，并将相应的酪蛋白水解物（CH）作为对照，研究了所得糖化酪蛋白水解物（GCH）的抗炎作用。结果表明，预先形成的糖化作用使乳糖与酪蛋白结合，使 GCH 的乳糖含量达到 12.61g/kg 蛋白，并且活性低于 CH，从而提高了 IEC-6 细胞的活力值。用 LPS 刺激的细胞表现出明显的炎症反应，而在用 LPS 刺激之前用 GCH 预处理细胞，始终导致三种促炎介质（IL-6、IL-1β 和肿瘤坏死因子-α（TNF-α）的分泌减少，而两种抗炎介质（包括 IL-10 和转化生长因子-β（TGF-β）的分泌增加，表明 GCH 在 LPS 刺激的细胞中具有抗炎潜力。此外，GCH 上调了受刺激细胞中 TLR4、p-p38 和 p-p65 蛋白的表达，从而抑制了 NF-κB 和 MAPK 信号通路。总的来说，GCH 在细胞中发挥这些评估的抗炎活性的效率低于 CH，更重要的是，GCH 还通过促进 IL-6 分泌和上调 TLR4 和 p-p65 的表达来引起细胞炎症。因此，美拉德型乳蛋白乳糖糖化作用减弱了所得酪蛋白水解物的抗炎潜力。值得强调的是，美拉德型酪蛋白乳糖糖化作用可能会对肠道中酪蛋白的生物活性产生负面影响，因为消化后的糖化酪蛋白可能会释放出抗炎活性降低的 GCH。
Zotero 插件
