Maillard products and coffee roasting products activate NF-κB and Nrf2 in cell culture and intact human gut tissue ex vivo [Elektronische Ressource] / Tanja Sauer. Betreuer: Monika Pischetsrieder

Sauer

Informations

• Publié par: friedrich-alexander-universitat_erlangen-nurnberg
• Publié le: 01 janvier 2011
• Nombre de lectures: 22
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Maillard products and coffee roasting products
activate NF-κB and Nrf2
in cell culture and intact human gut tissue ex vivo


Maillard Produkte und Röstprodukte aktivieren NF- κB und Nrf2
in verschiedenen Zelltypen und humanem Darmgewebe ex vivo



Der Naturwissenschaftlichen Fakultät
der Friedrich-Alexander-Universität Erlangen-Nürnberg
zur Erlangung des Doktorgrades Dr. rer. nat.



vorgelegt von
Tanja Sauer
aus Bad Dürkheim

Als Dissertation genehmigt von der
Naturwissenschaftlichen Fakultät der
Friedrich-Alexander-Universität Erlangen-Nürnberg


















Tag der mündlichen Prüfung: 20.09.2011
Vorsitzender der
Promotionskommission: Prof. Dr. Rainer Fink
Erstberichterstatterin: Prof. Dr. Monika Pischetsrieder
Zweitberichterstatter: Prof. Dr. Gerald Muench


Parts of this thesis have already been published:

Publications
Tanja Sauer, Martin Raithel, Jürgen Kressel, Gerald Münch and Monika Pischetsrieder
Nuclear translocation of NF-κB in intact human gut tissue upon stimulation with coffee and
roasting products
Accepted in August 2011 in Food & Function

Tanja Sauer, Martin Raithel, Jürgen Kressel, Gerald Münch and Monika Pischetsrieder
Activation of the transcription factor Nrf2 in macrophages, Caco-2 cells and intact human gut
tissue by Maillard reaction products and coffee
Submitted in April 2011

Talk
Tanja Sauer
Coffee-induced regulation of redox-sensitive transcriptions factors - Protective mechanism
against oxidative stress associated diseases
Neuroscience Colloquium 2010, Kioloa, Australia

Poster
Tanja Sauer and Gerald Muench
Coffee roasting products as a trigger for the cellular antioxidant defense system in oxidative
stress associated diseases
Annual meeting of the Society for Free Radical Biology and Medicine (SFRBM) 2010,
Orlando, Florida (USA)


Tanja Sauer and Gerald Muench
Coffee roasting products as a trigger for the cellular antioxidant defense system in oxidative
stress associated diseases
Student Conference & Career Day 2010 – School of Medicine, University of Western
Sydney, Australia

Tanja Sauer and Monika Pischetsrieder
Einfluss von Kaffee auf zelluläre antioxidative Mechanismen in Makrophagen
39. Deutscher Lebensmittelchemikertag 2010, Stuttgart, Germany

Tanja Sauer, Gerald Muench and Monika Pischetsrieder
Coffee, coffee-related Maillard products and Alzheimer’s Disease
International Conferences for Alzheimer’s Disease (ICAD) 2010, Honolulu, Hawaii (USA)

Tanja Sauer, Gerald Muench and Monika Pischetsrieder
Biphasic effects of food-derived AGEs
Alzheimer’s and Parkinson’s Disease Symposium on Pathomechanisms in Neuro-
degeneration 2010, Sydney, Australia

Tanja Sauer and Monika Pischetsrieder
Die H O-vermittelte, zelluläre Wirkung von Maillard-Produkten auf redox-sensitive 2 2
Transkriptionsfaktoren im Modell-System und in Kaffee
38. Deutscher Lebensmittelchemikertag 2009, Berlin, Germany

Tanja Sauer and Monika Pischetsrieder
Isolierung H O -produzierender Komponenten aus einer Maillard-Mischung 2 2
59. Arbeitstagung LChG-Regionalverband Bayern der GDCh 2008, Munich, Germany TABLE OF CONTENTS    
TABLE OF CONTENTS

1 LITERATURE OVERVIEW ...................................................................................................1
1.1 Coffee .............................................................................................................................1
1.1.1 The coffee bean .......................................................................................................1
1.1.2 Processing of raw coffee beans...............................................................................2
1.1.2.1 Coffee roasting..............................................................................................2
1.1.3 The chemical composition of roasted coffee beans .................................................3
1.1.4 Brewing methods .....................................................................................................6
1.1.5 Coffee as bio-active beverage .................................................................................8
1.1.5.1 Physiological effects of coffee brew..............................................................8
1.1.5.2 Bio-active components in coffee ...................................................................8
1.2 The Maillard reaction ......................................................................................................9
1.2.1 The Maillard reaction scheme according to Hodge................................................10
1.2.2 Primary effects of food-derived Maillard products..................................................14
1.2.3 Secondary effects of food-derived Maillard products and advanced glycation
endproducts (AGE) in vivo ......................................................................................18
1.3 Reactive oxygen species (ROS)...................................................................................23
1.3.1 Endogenous generation of ROS ............................................................................24
1.3.2 Detoxification of cellular ROS ................................................................................24
1.3.3 Impact of ROS on cell components and signalling pathways ................................26
1.3.4 Maillard-dependent generation of ROS in a cell free system.................................27
1.4 The human gastrointestinal tract ..................................................................................29
1.4.1 The histology of the intestine .................................................................................29
1.4.2 Pathology of gut associated diseases....................................................................32
1.4.3 Macrophages - immune associated cells ...............................................................34
1.5 Aims of this study..........................................................................................................36
 
 
 
 TABLE OF CONTENTS    
2 CHARACTERIZATION OF H O GENERATION IN MAILLARD TEST SYSTEMS...........37 2 2
2.1 Introduction...................................................................................................................37
2.2 Results..........................................................................................................................38
2.2.1 Generation of H O by Maillard products ...............................................................38 2 2
2.2.1.1 The role of temperature in the generation of H O ......................................42 2 2
2.2.1.2 The role of pH in the generation of H O .....................................................43 2 2
2.2.2 De novo generation of H O by Maillard products ..................................................44 2 2
2.2.3 Activity-guided fractionation of Maillard products...................................................48
2.2.3.1 Size exclusion chromatography (SEC) .......................................................48
2.2.3.2 Ultra-filtration...............................................................................................51
2.2.4 De novo generation of H O by the active fraction of Maillard products ................52 2 2
2.2.5 Generation of H O by coffee extract .....................................................................54 2 2
2.3 Discussion ....................................................................................................................56
3 NUCLEAR TRANSLOCATION OF NF- κB .........................................................................63
3.1 Introduction...................................................................................................................63
3.2 Results..........................................................................................................................65
3.2.1 Cell growth and cell viability of macrophages ........................................................66
3.2.2 NF- κB activation by Maillard products....................................................................68
3.2.2.1 Stimulation of different cell types with Maillard products.............................68
3.2.3 NF- κB activation by coffee extract .........................................................................69
3.2.3.1 Stimulation of different cell types with coffee extract ..................................69
3.2.3.2 Stimulation of macrophages with raw coffee extract...................................72
3.2.4 Ex vivo stimulation of intact human gut tissue .......................................................74
3.2.4.1 Establishing a method for ex vivo stimulation of intact human gut tissue ...74
3.2.4.2 Stimulation of intact human gut tissue with Maillard products and coffee
extract ..............................................................................................