Transport of Free and Peptide-Bound Pyrraline at Intestinal and Renal Epithelial Cells
| Autor: | Michael Hellwig, Anett Peto, Matthias Brandsch, Stefanie Geissler, Thomas Henle, Ilka Knütter |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
Amino Acid Transport Systems
Peptide Kidney Cell Line Kidney Tubules Proximal symbols.namesake Glycation Norleucine medicine Animals Humans Pyrroles Intestinal Mucosa chemistry.chemical_classification Alanine Lysine fungi digestive oral and skin physiology food and beverages Kidney metabolism Biological Transport Epithelial Cells Dipeptides Opossums General Chemistry Membrane transport Epithelium Rats Maillard reaction medicine.anatomical_structure chemistry Biochemistry Caco-2 symbols Caco-2 Cells Peptides General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 57:6474-6480 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf901224p |
| Popis: | Pyrraline is a quantitatively dominating glycation compound of the advanced Maillard reaction in foods and can be found in urine after consumption of pyrraline-containing food items. The purpose of this study was to investigate the transport of pyrraline and its dipeptide derivatives alanylpyrraline (Ala-Pyrr) and pyrralylalanine (Pyrr-Ala) at intestinal and renal cell lines. Pyrraline inhibited the l-[(3)H]lysine uptake with IC(50) values of 0.3 mM (Caco-2 cells) and 3.5 mM (OK cells), respectively, but not the uptake of [(14)C]Gly-Sar (Caco-2 and SKPT cells). In contrast, Ala-Pyrr strongly inhibited the uptake of [(14)C]Gly-Sar in Caco-2 and SKPT cells with IC(50) values of 0.19 and 0.017 mM, respectively. Pyrr-Ala inhibited the carrier-mediated uptake of [(14)C]Gly-Sar in Caco-2 and SKPT cells by 50% at concentrations of 0.03 and 0.008 mM, respectively. The transepithelial flux of peptide-bound pyrraline across Caco-2 cell monolayers was up to 15-fold higher compared to the flux of free pyrraline. We conclude that free pyrraline is not a substrate for the intestinal lysine transporter and that the absorption of dietary pyrraline occurs most likely in the form of dipeptides rather than as the free amino acid. |
| Databáze: | OpenAIRE |
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