Food Science and Biotechnology

, Volume 27, Issue 2, pp 451–459 | Cite as

Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells

  • Hyun Suk Kim
  • Hyung-Seok Yu
  • Jae Hoon Lee
  • Gyu Whan Lee
  • Seung Jun Choi
  • Pahn-Shick Chang
  • Hyun-Dong Paik


This study investigated the use of polyglyceryl esters (PGE) as stabilizer in improving stability and anti-inflammatory activity of nanosuspended branched-chain amino acids (BCAAs). BCAAs nanosuspended with stabilizer (BS) exhibited improved stability at concentration of 5% saturation level during storage as compared to BCAAs nanosuspended with aqueous solution (BA). Additionally, anti-inflammatory activity of BS was found to be greater than that of BA. Nitric oxide scavenging activity was found to be dose-dependent, with activity of BS in sodium nitroprusside system being significantly higher than that of BA (p < 0.05) at 2.5–20 mg/mL. BS also possesses greater inhibitory activity on production of pro-inflammatory factors including inducible nitric oxide synthase, cyclooxygenase-2 (COX-2), interleukin-1β (IL-1β), interleukin-6 (IL-6) in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells through suppressed phosphorylation of p65 subunit of NF-κB at 0.5, 2, 8 mg/mL. These results suggest that PGE used as stabilizer improves solubility and biological activity of nanosuspended BCAAs.


High pressure homogenization Stabilizer Branched-chain amino acids Anti-inflammatory RAW 264.7 macrophages 



This research was supported by the High Value-added Food Technology Development Program (313021-3) of the Ministry of Agriculture, Food and Rural Affairs (Korea).

Compliance with ethical standards

Conflict of interest

The authors have declared no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoulKorea
  2. 2.R&D CenterDaesang CorporationIcheonKorea
  3. 3.Department of Food Science and TechnologySeoul National University of Science and TechnologySeoulKorea
  4. 4.Department of Agricultural BiotechnologySeoul National UniversitySeoulKorea

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