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Food Sci Biotechnol. 2017 Dec 12;27(2):451-459. doi: 10.1007/s10068-017-0253-5. eCollection 2018 Apr.

Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells.

Author information

1
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.
2
R&D Center, Daesang Corporation, Icheon, Gyoenggi-do 17384 Korea.
3
3Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Korea.
4
4Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Korea.

Abstract

This study investigated the use of polyglyceryl esters (PGE) as stabilizer in improving stability and anti-inflammatory activity of nanosuspended branched-chain amino acids (BCAAs). BCAAs nanosuspended with stabilizer (BS) exhibited improved stability at concentration of 5% saturation level during storage as compared to BCAAs nanosuspended with aqueous solution (BA). Additionally, anti-inflammatory activity of BS was found to be greater than that of BA. Nitric oxide scavenging activity was found to be dose-dependent, with activity of BS in sodium nitroprusside system being significantly higher than that of BA (p < 0.05) at 2.5-20 mg/mL. BS also possesses greater inhibitory activity on production of pro-inflammatory factors including inducible nitric oxide synthase, cyclooxygenase-2 (COX-2), interleukin-1β (IL-1β), interleukin-6 (IL-6) in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells through suppressed phosphorylation of p65 subunit of NF-κB at 0.5, 2, 8 mg/mL. These results suggest that PGE used as stabilizer improves solubility and biological activity of nanosuspended BCAAs.

KEYWORDS:

Anti-inflammatory; Branched-chain amino acids; High pressure homogenization; RAW 264.7 macrophages; Stabilizer

Conflict of interest statement

Compliance with ethical standardsThe authors have declared no conflict of interest.

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