Cytotoxicity of Maillard reaction products determined with a peptide spot library

Journal article

Publication Details

Author(s): Muscat S, Pischetsrieder M, Maczurek A, Rothemund S, Münch G
Journal: Molecular Nutrition & Food Research
Publisher: Wiley-VCH Verlag
Publication year: 2009
Volume: 53
Pages range: 1019-1029
ISSN: 1613-4125


The reaction of reactive carbonyl compounds (RCCs) with lysine and arginine (Maillard reaction) is a common modification of proteins in thermally processed foods. In this study, the toxicity of Maillard reaction products (MRPs) formed from defined amino acids or dipeptides (bound to a cellulose membrane) with ribose, glycerinaldehyde or methylglyoxal was investigated. Murine RAW 264.7 macrophages were cultivated on the cellulose membrane and the effect of MRPs on cell viability was determined. The toxicity of MRPs was dependent on the RCC used and increased in the order of ribose < glycerinaldehyde < methylglyoxal. The dipeptides were more cytotoxic than the amino acids, with Lys-Lys MRPs being the most toxic of all tested MRPs. Cell numbers did not fall below the starting point, indicating that the MRPs rather inhibited proliferation than actually caused cell death. To develop an assay, in which whole membranes with multiple peptide spots could be tested simultaneously, we measured cell numbers on larger cellulose membranes using image analysis of the intracellularly formed formazan crystals. Although this method was technically feasable, it appears that uneven cell attachment on the membrane would require a way to detemine starting cell number by a non-destructive assay to yield more robust data. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

FAU Authors / FAU Editors

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

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

External institutions with authors

Universität Leipzig
University of Western Sydney

How to cite

Muscat, S., Pischetsrieder, M., Maczurek, A., Rothemund, S., & Münch, G. (2009). Cytotoxicity of Maillard reaction products determined with a peptide spot library. Molecular Nutrition & Food Research, 53, 1019-1029.

Muscat, Sonja, et al. "Cytotoxicity of Maillard reaction products determined with a peptide spot library." Molecular Nutrition & Food Research 53 (2009): 1019-1029.


Last updated on 2018-17-10 at 00:53