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Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPSinduced RAW 264.7 cells
This study investigated the use of polyglyceryl esters (PGE) as stabilizer in improving stability and antiinflammatory activity of nanosuspended branched-chain amino acids (BCAAs). BCAAs nanosuspended with stabilizer (BS) exhibited improved stability at concentration of 5% saturation level during st...
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Published in: | Food science and biotechnology 2018, 27(2), , pp.451-459 |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Online Access: | Get full text |
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Summary: | This study investigated the use of polyglyceryl esters (PGE) as stabilizer in improving stability and antiinflammatory 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-1b (IL- 1b), interleukin-6 (IL-6) in lipopolysaccharide (LPS)- stimulated RAW 264.7 cells through suppressed phosphorylation of p65 subunit of NF-jB at 0.5, 2, 8 mg/mL. These results suggest that PGE used as stabilizer improves solubility and biological activity of nanosuspended BCAAs. KCI Citation Count: 8 |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-017-0253-5 |