Redox-Related Cytotoxic Responses to Different Casein Glycation Products in Caco-2 and Int-407 Cells

Abstract

Sugar-casein glycation products (GPs) were generated by Maillard reaction (MR) with different monosaccharide sources [e.g., glucose (Glc), fructose (Fru), and ribose (Rib)] and prolonged heating (e.g., 27 days at 55 degrees C) to produce Maillard reaction products (MRPs) that varied in opponent (L, a, b) color measurement and changes in pH, available lysine, and amino-sugar ratio. Theses results signified different rates of three sugar and casein glycation. Sugar-casein GPs from aldohexose, ketohexose, and aldopentose sugar sources were recovered on day 18 of heating and compared for bioactive properties using human embryonic intestinal cell (Int-407) and adenocarcinoma cell (Caco-2) lines. Glu- and Fru-casein GPs produced significant (p < 0.05) decreases in antioxidant superoxide dismutase (SOD), glutathione peroxidase, and glutathione reductase enzyme activities in the Int-407 cell line, whereas no effect on antioxidant enzymes was obtained from Rib-casein GP. Moreover, the Caco-2 cell antioxidant enzyme status was not affected by the presence of sugar-casein GPs, regardless of sugar source. The reduction in antioxidant enzyme activity of Int-407 cells by Glu and Fru- casein GPs corresponded to a significant (p < 0.05) reduction in Int-407 cell viability. In contrast, no change in Caco-2 cell viability was observed with sugar-casein GP. This finding demonstrates that the noted variable cytotoxic, sugar specific effects of casein GP were related to reductions in critical antioxidant enzyme activities. Moreover, the source of intestinal cell line was an important factor to show the effect of sugar-casein GPs on redox-related cytotoxicity.

Metabolism of Maillard reaction products by the human gut microbiota – implications for health

“…Both reductones and melanoidins are reported to possess antioxidant activity but interactions between sugars, amino compounds and phenolic acids may result in higher antioxidant activity than that produced by sugars and amino compounds alone [87]. Recently, a novel MRP, 2,4-dihydroxy-2,5-dimethyl-1-(5-acetamino-5-methoxycarbonyl-pentyl)-3-oxo-2H-pyrrole (pronyl-lysine), has been reported in bakery items and is a potent antioxidant [88].…”

Potential immunomodulatory activity of bovine casein hydrolysates produced after digestion with proteinases of lactic acid bacteria

“…Bovine milk contains a number of potent immunoregulatory peptides that affect the immune system via cellular functions and there is great interest in the immunomodulatory properties of casein hydrolysates (CHs) (Bennett, Crittenden, Khoo, & Forsyth, 2005;Jing & Kitts, 2004;MiglioreSamour, Floc'h, & Jolles, 1989;Phelan et al, 2009b;Sandré et al, 2001).…”

Effect of carbohydrate DE on blocked lysine and furosine in a liquid nutritional product

“…Possible negative effects associated with browning include (a) a reduction in nutritional quality -via modification of essential amino acids, impaired digestibility, and/or restricted mineral availability -and (b) the generation of reaction products whose toxicity -mutagenicity, carcinogenicity, allergenicity, clastogenicity, and cell deactivation -has been asserted or suggested (Finot, 1990;Friedman, 1996;Friedman & Cuq, 1988;Gumbmann, Friedman, & Smith, 1993;Jing & Kitts, 2004;Knipfel, Botting, & McLaughlan, 1975;MacGregor et al, 1989;Seifert, Krause, Gloe, & Henle, 2004). A recent review of modified amino acid metabolism studies (Finot, 2005) associated measurable absorption and availability limitations even with early stage browning products such as Amadori compounds and protein-bound fructoselysine (Erbersdobler, Gunsser, & Weber, 1970;Rerat, Calmes, Vaissade, & Finot, 2002).…”