Maillard reaction products enriched food extract reduce the expression of myofibroblast phenotype markers
✍ Scribed by Stefanie Ruhs; Norbert Nass; Veronika Somoza; Ulrich Friess; Reinhard Schinzel; Rolf-Edgar Silber; Andreas Simm
- Book ID
- 102948816
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 525 KB
- Volume
- 51
- Category
- Article
- ISSN
- 1613-4125
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✦ Synopsis
Abstract
Advanced glycation end products (AGE) are associated with a wide range of degenerative diseases. The present investigation aimed at analysing the influence of AGE containing nutritional extracts on cardiac fibroblasts (CFs) as the major cell type responsible for cardiac fibrosis. Mice CFs were treated with bread crust extract (BCE) which contained significant amounts of a variety of AGE modifications. BCE treatment with up to 30 mg/mL did not impair cell viability. Furthermore, BCE induced a moderate elevation of reactive oxygen species (ROS) production and activation of redox sensitive pathways like the p42/44^MAPK^, p38^MAPK^ and NF‐κB but did not alter Akt kinase phosphorylation. Expression of smooth muscle α‐actin and tropomyosin‐1, which represent markers for myofibroblast differentiation, was reduced after bread crust treatment. These data suggest a putative antifibrotic effect of melanoidin‐rich food.