Abstract
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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This research was supported by the High Value-added Food Technology Development Program (313021-3) of the Ministry of Agriculture, Food and Rural Affairs (Korea).
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Kim, H.S., Yu, HS., Lee, J.H. et al. Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells. Food Sci Biotechnol 27, 451–459 (2018). https://doi.org/10.1007/s10068-017-0253-5
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DOI: https://doi.org/10.1007/s10068-017-0253-5