Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-κB translocation in macrophages

✍ Scribed by Andrea Wühr; Melanie Deckert; Monika Pischetsrieder

• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 275 KB
• Volume: 54
• Category: Article
• ISSN: 1613-4125
• DOI: 10.1002/mnfr.200900308

✦ Synopsis

Coffee, a highly processed food, and Maillard mixtures are able to activate nuclear factor kappaB translocation in macrophages via generation of hydrogen peroxide. In this study, a substructure library was prepared and used to identify Maillard products that are responsible for this effect. Three different Maillard reaction products with aminoreductone substructure (C(6)-aminoreductone, C(4)-aminoreductone, and aminohexose reductone) strongly induce nuclear factor kappaB translocation in macrophages. The effect was almost completely blocked by co-incubation with catalase, indicating that cellular activation was mediated by the ability of the test compounds to generate hydrogen peroxide. The cellular effect of a Maillard mixture, which was produced under conditions favoring aminoreductone formation, could be almost completely related to the presence of C(6)-aminoreductone.