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Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages

Food Science and Technology

Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages

J. Zou, Z. Yu, et al.

Discover how the crust of baguette outshines its crumb in antioxidant power and inflammatory response! This compelling study by Jianqiao Zou, Zhaoshuo Yu, Fangzhou He, Sihao Luo, Lijing Ke, Huaiyu Gu, Filipe M. Coreta-Gomes, and Patrick Wall reveals intriguing insights into the role of carbohydrate-rich foods in immune health.

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Playback language: English
Abstract
This study investigates the spatial distribution of antioxidant activity in baguette and its impact on inflammation. The crust showed higher browning, advanced glycation end products (AGEs), and antioxidant capacity than the crumb, likely due to the Maillard reaction. Both crust and crumb extracts reduced cellular oxidative stress, but the crust was more effective against peroxyl radical-induced membrane hyperpolarization and mitochondrial respiration suppression. Crumb extracts, however, were more potent in inhibiting lipopolysaccharide-induced proinflammatory cytokine expression in macrophages. The findings suggest a complex relationship between baguette components and immune responses.
Publisher
npj Science of Food
Published On
Sep 11, 2024
Authors
Jianqiao Zou, Zhaoshuo Yu, Fangzhou He, Sihao Luo, Lijing Ke, Huaiyu Gu, Filipe M. Coreta-Gomes, Patrick Wall
Tags
Antioxidant activity
Baguette
Inflammation
Maillard reaction
Cellular oxidative stress
Proinflammatory cytokine
Macrophages

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