Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo

2017 ◽  
Vol 449 ◽  
pp. 47-58 ◽  
Author(s):  
Jun-Gu Oh ◽  
Su-Hyun Chun ◽  
Da Hyun Kim ◽  
Jin Hye Kim ◽  
Hye Soo Shin ◽  
...  
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Intestinal Inflammation ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Inflammation Model ◽  
Anti Inflammatory ◽  
Inflammatory Effect

The digestibility and performance of complementary feedingstuffs using maillard reaction products in the post weaning pig

2007 ◽  
Vol 2007 ◽  
pp. 84-84
Author(s):  
M. J. Hutchinson ◽  
M. E. E. McCann ◽  
V Beattie
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Nutritive Value ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Quality ◽  
Cooking Process ◽  
Weaning Pig ◽  
And Performance

The addition of ‘high quality’ complementary feedingstuffs to the diet of the post weaning pig can positively impact on growth and lean muscle deposition. The Maillard Reaction bonds amino acid and sugar molecules together, and is one of the major pathways in the chemical changes that occur in the cooking process. Cooking of feedingstuffs has been shown to improve the digestibility and nutritive value of a diet (Pickford et al, 1992). In this study, lysine (Lys), methionine (Met) and threonine (Thr) where chemically reacted with sugar molecules to give in vitro early Maillard Reaction Products (MRP). The aim of this study was to assess what effect the addition of a solution of these MRPs to a complementary feedingstuff (Matan XL) would have on overall diet digestibility and subsequent piglet performance.

Effect of Maillard reaction products on carbohydrate utilization—Studies in vitro and in vivo

1985 ◽  
Vol 16 (1) ◽  
pp. 37-47 ◽  
Author(s):  
Rickard Öste ◽  
Per Sjödin ◽  
Margaretha Jägerstad ◽  
Inger Björck ◽  
Arne Dahlqvist
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Carbohydrate Utilization

scholarly journals The effect of a model melanoidin mixture on faecal bacterial populationsin vitro

1999 ◽  
Vol 82 (6) ◽  
pp. 489-495 ◽  
Author(s):  
Jennifer M. Ames ◽  
Anthony Wynne ◽  
Andrea Hofmann ◽  
Saskia Plos ◽  
Glenn R. Gibson
Keyword(s):  
Maillard Reaction ◽  
Large Bowel ◽  
Degradation Products ◽  
Anaerobic Bacteria ◽  
Bowel Function ◽  
Maillard Reaction Products ◽  
Gut Health ◽  
Reaction Products

The Maillard reaction produces coloured, macromolecular materials (melanoidins) in a variety of foods, on heating. Significant quantities may enter the human gut on a daily basis, but there is little information on their metabolism in the human colon. As the large bowel contains a diverse population of bacteria involved in normal bowel function, it is possible that melanoidins are metabolized therein. Depending on the bacteria involved, there may be disease or health implications. The aim of the present study was to usein vitromodels to determine the digestibility of melanoidins and the effect of melanoidins on colonic bacteria in the gastrointestinal tract. Melanoidins were prepared and the effects of simulated upper-gut secretions on their stability determined in a model system. The effects of faecal bacteria were also determined, in batch culture, with a combination of phenotypic and genotypic (probes) criteria being used to identify the microbial diversity involved. Simulation of peptic and pancreatic digestion showed that the melanoidins did not produce detectable amounts of low-molecular-mass degradation products. However, melanoidins affected the growth of gut bacteria during mixed culture growth. The effect was to cause a non-specific increase in the anaerobic bacteria enumerated. Thisin vitrostudy indicates that melanoidins can affect the growth of human large-bowel bacteria and serves to demonstrate possible effects that may occurin vivo. Given the large and varied number of food items that contain Maillard reaction products, this may have relevance for lower-gut health.

Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

2019 ◽  
Vol 276 ◽  
pp. 443-450 ◽  
Author(s):  
Mariela Patrignani ◽  
Gustavo Juan Rinaldi ◽  
José Ángel Rufián-Henares ◽  
Cecilia Elena Lupano
Keyword(s):  
Antioxidant Capacity ◽  
Digestive Tract ◽  
Maillard Reaction ◽  
In Vivo Study ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Dipterocarpus tuberculatus Roxb. Ethanol Extract Has Anti-Inflammatory and Hepatoprotective Effects In Vitro and In Vivo by Targeting the IRAK1/AP-1 Pathway

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2529
Author(s):  
Haeyeop Kim ◽  
Woo Seok Yang ◽  
Khin Myo Htwe ◽  
Mi-Nam Lee ◽  
Young-Dong Kim ◽  
...  
Keyword(s):  
Ethanol Extract ◽  
Serum Levels ◽  
Hepatoprotective Activity ◽  
Tnf Α ◽  
Anti Inflammatory ◽  
Related Proteins ◽  
Pro Inflammatory Cytokines ◽  
Inflammatory Effect

Dipterocarpus tuberculatus Roxb. has been used traditionally as a remedy for many diseases, especially inflammation. Therefore, we analyzed and explored the mechanism of the anti-inflammatory effect of a Dipterocarpus tuberculatus Roxb. ethanol extract (Dt-EE). Dt-EE clearly and dose-dependently inhibited the expression of pro-inflammatory cytokines such as IL-6, TNF-α, and IL-1β in lipopolysaccharide (LPS)-treated RAW264.7 cells. Also, Dt-EE suppressed the activation of the MyD88/TRIF-mediated AP-1 pathway and the AP-1 pathway related proteins JNK2, MKK4/7, and TAK1, which occurred as a result of inhibiting the kinase activity of IRAK1 and IRAK4, the most upstream factors of the AP-1 pathway. Finally, Dt-EE displayed hepatoprotective activity in a mouse model of hepatitis induced with LPS/D-galactosamine (D-GalN) through decreasing the serum levels of alanine aminotransferase and suppressing the activation of JNK and IRAK1. Therefore, our results strongly suggest that Dt-EE could be a candidate anti-inflammatory herbal medicine with IRAK1/AP-1 inhibitory and hepatoprotective properties.

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