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Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets

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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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Acknowledgements

We thank Rice Research Institute of Heilongjiang Academy of Agricultural Science for providing rice grains. We also thank National Natural Science Foundation of China (31371755) for supporting this work.

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Authors and Affiliations

  1. Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Nangang District, Harbin, 150001, Heilongjiang Province, China

    Zhengxuan Wang, Mingcai Liang, Bingxiao Liu & Lin Yang

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  1. Zhengxuan Wang
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  2. Mingcai Liang
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  3. Bingxiao Liu
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  4. Lin Yang
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Correspondence to Lin Yang.

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Wang, Z., Liang, M., Liu, B. et al. Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets. Food Sci Biotechnol 31, 745–758 (2022). https://doi.org/10.1007/s10068-022-01074-3

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