ArticleFood science and biotechnology2022
Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 4 citations in OpenAlex.
- The Protective Effects of Methionine on Nickel-Induced Oxidative Stress via NF-κB Pathway in the Kidneys of Mice.Biological trace element research · 2025Article
- Rice Protein Reduces Triglyceride Levels through Modulating CD36, MTP, FATP, and FABP Expression in Growing and Adult Rats.Foods (Basel, Switzerland) · 2024Article
- A Comparative Analysis of Chemical Constituents and Antioxidant Effects ofInternational journal of molecular sciences · 2023Article
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4 authors at 1 institution in 1 country.
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Abstract
Oxidized low-density lipoprotein (ox-LDL) is an inducer of inflammation. To elucidate the link of depression of ox-LDL accumulation and anti-inflammatory function of rice protein (RP) whether dependent on methionine availability, growing and adult rats were fed RP and methionine-supplemented RP (RM) under cholesterol-enriched dietary condition. After two weeks feeding, RP and RMs exerted the anti-inflammatory effects through up-regulating IL-10, while RP and RMs significantly reduced ox-LDL levels and effectively suppressed the expressions of inflammatory mediators (COX-2, IL-1β, IL-6, TNF-α, iNOS). The anti-inflammatory molecular mechanism was to inhibit NF-κB activation and to simulate methionine sulfoxide reductase expression. Results showed, under cholesterol-enriched dietary condition, the anti-inflammatory action can be induced by RP and enhanced by methionine in growing and adult rats. The present study reveals a link of the decreased ox-LDL accumulation with the anti-inflammatory function of RP, which is dependent on methionine availability and independent of dietary cholesterol.
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