Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1371-1377
Anti-inflammatory and anti-genotoxic activity of branched chain amino acids (BCAA) in lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages
Jae Hoon Lee1, Eunju Park2, Hyue Ju Jin1, Yunjeong Lee2, Seung Jun Choi3, Gyu Whan Lee4, Pahn-Shick Chang5, Hyun-Dong Paik1
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea, 2Department of Food and Nutrition, Kyungnam University, Changwon 51767, Korea, 3Department of Food Science and Technology, Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 01811, Korea, 4R&D Center, Daesang Corporation, Icheon 17384, Korea, 5Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
The purpose of this study was to evaluate the anti-inflammatory and anti-genotoxic activity of branched-chain amino acids (BCAAs) in lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages. BCAAs inhibited LPS-induced NO production, with 100 mM leucine having the most pronounced effect, suppressing NO production by 81.15%. Valine and isoleucine also reduced NO production by 29.65 and 42.95%, respectively. Furthermore, BCAAs suppressed the inducible nitric oxide synthase mRNA expression. Additionally, BCAAs decreased the mRNA expression of interleukin-6 and cyclooxygenase-2 which are proinflammatory mediators. Anti-genotoxic activities of BCAAs were assessed using the alkaline comet assay and valine, isoleucine, and leucine significantly (p<0.05) decreased tail length of DNA (damaged portion) to 254.8 ± 7.5, 235.6 ± 5.6, and 271.5 ± 19.9 lm compared than positive control H2O2 (434.3 ± 51.3 lm). These results suggest that BCAAs can be used in the pharmaceutical or functional food industries as anti-inflammatory agents or anti-cancer agents.
Branched-chain amino acid, Anti-inflammatory activity, Anti-genotoxic activity, RAW 264.7 macrophage
Food Science and Biotechnology 2017 ; 26(5): 1371-1377