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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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Bibliographic Details
Published in:Food science and biotechnology 2018, 27(2), , pp.451-459
Main Authors: 김현숙, 유형석, 이재훈, 이규환, 최승준, 장판식, 백현동
Format: Article
Language:English
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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
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-017-0253-5