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KMID : 1007520180270020451
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Food Science and Biotechnology
2018 Volume.27 No. 2 p.451 ~ p.459
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Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells
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Kim Hyun-Suk
Yu Hyung-Seok
Lee Jae-Hoon
Lee Gyu-Whan
Choi Seung-Jun
Chang Pahn-Shick
Paik Hyun-Dong
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Abstract
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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.
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KEYWORD
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High pressure homogenization, Stabilizer, Branched-chain amino acids, Anti-inflammatory, RAW 264.7 macrophages
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