Research Article

The inhibition effects of reactive oxygen species by Maillard reaction products in Caco-2 cells†

  1. Soo Yeon Chung1,
  2. Yong Kwon Lee2,
  3. Sung Hee Han3,
  4. Seog Won Lee2,
  5. Chul Rhee4,*

Article first published online: 27 AUG 2012

DOI: 10.1002/star.201200047

Issue

Starch ‐ Stärke

Starch - Stärke

Volume 64, Issue 11, pages 921–928, November 2012

Additional Information

How to Cite

Chung, S. Y., Lee, Y. K., Han, S. H., Lee, S. W. and Rhee, C. (2012), The inhibition effects of reactive oxygen species by Maillard reaction products in Caco-2 cells. Starch/Stärke, 64: 921–928. doi: 10.1002/star.201200047

Author Information

  1. 1

    Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea

  2. 2

    Department of Food and Nutrition, Yuhan University, Sosa-gu, Bucheon-si, Kyeonggi-do, Korea

  3. 3

    Institute of Life Science and Natural Resources, Korea University, Seoul, Korea

  4. 4

    Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea

*Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 1, 5-Ka, Anam-dong Sungbuk-ku, Seoul 136-701, Korea Fax: +82-2-928-1351

  1. †

    Colour online: See the article online to view Fig. 2 in colour.

Publication History

  1. Issue published online: 23 OCT 2012
  2. Article first published online: 27 AUG 2012
  3. Manuscript Accepted: 10 MAY 2012
  4. Manuscript Revised: 2 MAY 2012
  5. Manuscript Received: 7 MAR 2012

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Keywords:

  • Antioxidant enzyme activity;
  • Caco-2 cells;
  • Maillard reaction products;
  • Reactive oxygen species

Abstract

Maillard reaction products (MRPs) were prepared by heating a mixture of rice starch with different dextrose equivalents (DE 10, 30, 50 and 70) and glycine. The glycine was added to the sample pastes at the same molar concentration as the sugar contained in each sample. As the dextrose equivalent of rice starch increased, the browning intensity and fluorescence of the MRPs increased. The antioxidant properties of the MRPs were investigated by DPPH radical scavenging activity, reducing power, and phenolic content in a chemical system, and were evaluated by measuring reactive oxygen species levels and antioxidant enzymes activities in Caco-2 cells. The darkest MRPs, MRPs-4, showed the highest antioxidant activity and phenolic content among the samples; in addition, it inhibited the cellular oxidative stress. The decrease of cell viability and antioxidant enzymes activities caused by reactive oxygen species and apoptosis were recovered by MRPs-4. Actually, the addition of the MRPs suppressed apoptosis by decreasing the proportion of cells in the sub-G1 phase. Therefore, these MRPs, as compounds formed by the Maillard reaction, are considered to possess an effective antioxidant activity against oxidizable substrates.

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