Skip to main content
SpringerLink
Log in

Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Li P, Yin Y, Li D, Kim SW, Wu G. Amino acids and immune function. Br J Nutr. 98: 237–252 (2007)

    Article  CAS  Google Scholar 

  2. Hong CR, Lee GW, Paik HD, Chang PS, Choi SJ. Influence of lysolecithin and Tween 80 on the colloidal stability of branched-chain amino acids in a nanosuspension system. Food Chem. 221: 606–612 (2017)

    Article  CAS  Google Scholar 

  3. Hong CR, Lee GW, Paik HD, Chang PS, Choi SJ. Nanosuspended branched-chain amino acids: the influence of stabilizers on their solubility and colloidal stability. Food Sci. Biotechnol. In press (2017)

  4. Gall V, Runde M, Schuchmann H. Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview. Processes. 4: 46 (2016)

    Article  Google Scholar 

  5. Salman O, Zeb A, Akram M, Kim MS, Kang JH, Kim HS, Majid A, Han IB, Chang Y, Bae ON, Kim JK. Enhanced acute anti-inflammatory effects of CORM-2-loaded nanoparticles via sustained carbon monoxide delivery. Eur. J. Pharm. Biopharm. 108: 187–195 (2016)

    Article  Google Scholar 

  6. Subramanian B, Kuo F, Ada E, Kotyla T, Wilson T, Yoganathan S, Nicolosi R. Enhancement of anti-inflammatory property of aspirin in mice by a nano-emulsion preparation. Int. Immunopharmacol. 8: 1533–1539 (2008)

    Article  CAS  Google Scholar 

  7. Kuo F, Subramanian B, Kotyla T, Wilson TA, Yoganathan S, Nicolosi RJ. Nanoemulsions of an anti-oxidant synergy formulation containing gamma tocopherol have enhanced bioavailability and anti-inflammatory properties. Int. J. Pharm. 363: 206–213 (2008)

    Article  CAS  Google Scholar 

  8. Wang X, Jiang Y, Wang Y, Huang M. Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chem. 108: 419–424 (2008)

    Article  CAS  Google Scholar 

  9. Bastida-Rodríguez J. The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods. ISRN Chem. Eng. 2013: 1–21 (2013)

    Article  Google Scholar 

  10. Medzhitov R. Origin and physiological roles of inflammation. Nature. 454: 428–435 (2008)

    Article  CAS  Google Scholar 

  11. Song SM, Ham YM, Ko YJ, Ko EY, Oh DJ, Kim CS, Kim DK, Kim KN, Yoon WJ. Anti-inflammatory activities of the products of supercritical fluid extraction from Litsea japonica fruit in RAW 264.7 cells. J. Funct. Foods. 22: 44–51 (2016)

    Article  CAS  Google Scholar 

  12. Choi EY, Kim HJ, Han JS. Anti-inflammatory effects of calcium citrate in RAW 264.7 cells via suppression of NF-κB activation. Environ. Toxicol. Pharmacol. 39: 27–34 (2015)

    Article  CAS  Google Scholar 

  13. Guha M, Mackman N. LPS induction of gene expression in human monocytes. Cell. Signal. 13: 85–94 (2001)

    Article  CAS  Google Scholar 

  14. Shih R-H, Wang C-Y, Yang C-M. NF-kappaB Signaling Pathways in Neurological Inflammation: A Mini Review. Front. Mol. Neurosci. 8: 1–8 (2015)

    Article  Google Scholar 

  15. Lee JH, Moon SH, Kim HS, Park E, Ahn DU, Paik H-D. Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates. J. Sci. Food Agric. In press (2017)

  16. Moon SH, Lee JH, Lee YJ, Chang KH, Paik JY, Ahn DU, Paik HD. Screening for cytotoxic activity of ovotransferrin and its enzyme hydrolysates. Poult. Sci. 92: 424–434 (2013)

    Article  CAS  Google Scholar 

  17. Jin HJ, Lee JH, Kim DH, Kim K, Lee GW, Choi SJ, Chang P. Antioxidative and Nitric Oxide Scavenging Activity of Branched-Chain Amino Acids. Food Sci. Biotechnol. 24: 1555–1558 (2015)

    Article  CAS  Google Scholar 

  18. Chat OA, Najar MH, Mir MA, Rather GM, Dar AA. Effects of surfactant micelles on solubilization and DPPH radical scavenging activity of Rutin. J. Colloid Interface Sci. 355: 140–149 (2011)

    Article  CAS  Google Scholar 

  19. Kumar S, Singh RK, Bhardwaj TR. Therapeutic role of nitric oxide as emerging molecule. Biomed. Pharmacother. 85: 182–201 (2017)

    Article  CAS  Google Scholar 

  20. Cho YS, Lee SH, Kim SK, Ahn CB, Je JY. Aminoethyl-chitosan inhibits LPS-induced inflammatory mediators, iNOS and COX-2 expression in RAW264.7 mouse macrophages. Process Biochem. 46: 465–470 (2011)

    Article  CAS  Google Scholar 

  21. Calder PC. Branched-Chain Amino Acids: Metabolism, Physiological Function, and Application. J. Nutr. 136: 288–293 (2006)

    Article  Google Scholar 

  22. De Simone R, Vissicchio F, Mingarelli C, Nuccio C De, Visentin S, Ajmone-cat MA, Minghetti L. Branched-chain amino acids influence the immune properties of microglial cells and their responsiveness to pro-inflammatory signals. Biochim. Biophys. Acta 1832: 650–659 (2013)

    Article  Google Scholar 

  23. Lai CS, Lai YS, Kuo DH, Wu CH, Ho CT, Pan MH. Magnolol potently suppressed lipopolysaccharide-induced iNOS and COX-2 expression via downregulating MAPK and NF-κB signaling pathways. J. Funct. Foods. 3: 198–206 (2011)

    CAS  Google Scholar 

  24. Heinrich PC, Behrmann I, Haan S, Hermanns HM, Müller-newen G, Schaper F. Principles of interleukin (IL)-6-type cytokine signalling and its regulation. Biochem. J. 374: 1–20 (2003)

    Article  CAS  Google Scholar 

  25. Kim YS, Ahn CB, Je JY. Anti-inflammatory action of high molecular weight Mytilus edulis hydrolysates fraction in LPS-induced RAW 264.7 macrophage via NF-κB and MAPK pathways. Food Chem. 202: 9–14 (2016)

    Article  CAS  Google Scholar 

  26. Tanaka T, Narazaki M, Kishimoto T. IL-6 in inflammation, immunity, and disease. Cold Spring Harb. Perspect. Biol. 6: a016295 (2014)

    Article  Google Scholar 

  27. Ren K, Torres R. Role of interleukin-1β during pain and inflammation. Brain Res Rev. 60: 57–64 (2009)

    Article  CAS  Google Scholar 

  28. Lu XG, Min L, Wei JL, Gou HX, Bao ZJ, Wang JF, Wang Z, Huang Y, An B. Heliangin inhibited lipopolysaccharide-induced inflammation through signaling NF-κB pathway on LPS-induced RAW 264.7 cells. Biomed. Pharmacother. 88: 102–108 (2017)

    Article  CAS  Google Scholar 

  29. Dong L, Yin L, Zhang Y, Fu X, Lu J. Anti-inflammatory effects of ononin on lipopolysaccharide-stimulated RAW 264.7 cells. Mol. Immunol. 83: 46–51 (2017)

    Article  CAS  Google Scholar 

  30. Pan MH, Yang JR, Tsai ML, Sang S, Ho CT. Anti-inflammatory effect of Momordica grosvenori Swingle extract through suppressed LPS-induced upregulation of iNOS and COX-2 in murine macrophages. J. Funct. Foods. 1: 145–152 (2009)

    Article  Google Scholar 

Download references

Acknowledgements

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).

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea

    Hyun Suk Kim, Hyung-Seok Yu, Jae Hoon Lee & Hyun-Dong Paik

  2. R&D Center, Daesang Corporation, Icheon, Gyoenggi-do, 17384, Korea

    Gyu Whan Lee

  3. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Korea

    Seung Jun Choi

  4. Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Korea

    Pahn-Shick Chang

Authors
  1. Hyun Suk Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hyung-Seok Yu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jae Hoon Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Gyu Whan Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Seung Jun Choi
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Pahn-Shick Chang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Hyun-Dong Paik
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hyun-Dong Paik.

Ethics declarations

Conflict of interest

The authors have declared no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

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

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-017-0253-5

Keywords

Search

Navigation