Coffee and Maillard products activate NF-kappaB in macrophages via H2O2 production

Journal article


Publication Details

Author(s): Muscat S, Pelka J, Hegele J, Weigle B, Münch G, Pischetsrieder M
Journal: Molecular Nutrition & Food Research
Publisher: Wiley-VCH Verlag
Publication year: 2007
Volume: 51
Pages range: 525-535
ISSN: 1613-4125


Abstract


In this study, we investigated the immunomodulatory activity of coffee and Maillard reaction products on macrophages in vitro. Stimulation of macrophages with coffee, but not with raw coffee extract in PBS, led to a 13-fold increased nuclear NF-jB translocation. A Maillard reaction mixture (25 mM D-ribose/L-lysine, 30 min at 1208C) increased NF-jB translocation 18-fold (in PBS) or six-fold (in medium). MRPs also induced a two-fold increased NF-jB translocation in untransfected human embryonic kidney (HEK) cells as well as in HEK cells stably transfected with the receptor for advanced glycation endproducts (RAGE), indicating that the effect was not RAGE mediated. On the other hand, catalase totally abolished coffee- and MRP-induced NF-jB translocation. Consequently, up to 366 lM hydrogen peroxide was measured in the coffee preparation and Maillard mixtures used for cell stimulation. Stimulation of macrophages with MRPs did not lead to significantly increased IL-6 or NO release. Thus, it can be concluded that coffee and MRPs induce NF-jB translocation in macrophages via the generation of hydrogen peroxide.



FAU Authors / FAU Editors

Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Additional Organisation
Emil-Fischer-Zentrum (Emil Fischer Center)


How to cite

APA:
Muscat, S., Pelka, J., Hegele, J., Weigle, B., Münch, G., & Pischetsrieder, M. (2007). Coffee and Maillard products activate NF-kappaB in macrophages via H2O2 production. Molecular Nutrition & Food Research, 51, 525-535. https://dx.doi.org/10.1002/mnfr.200600254

MLA:
Muscat, Sonja, et al. "Coffee and Maillard products activate NF-kappaB in macrophages via H2O2 production." Molecular Nutrition & Food Research 51 (2007): 525-535.

BibTeX: 

Last updated on 2018-17-06 at 09:23