Coffee and Maillard products activate NF-kappaB in macrophages via H2O2 production
Muscat S, Pelka J, Hegele J, Weigle B, Münch G, Pischetsrieder M (2007)
Publication Type: Journal article
Publication year: 2007
Journal
Publisher: Wiley-VCH Verlag
Book Volume: 51
Pages Range: 525-535
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.
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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.
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