Combining 2'-fucosyllactose and galacto-oligosaccharides exerts anti-inflammatory effects and promotes gut health.

This study investigated the potential of 2'-fucosyllactose (2'-FL) and galacto-oligosaccharides (GOS) combinations as a novel and cost-effective substitute for human milk oligosaccharides (HMO) in promoting gut health and reducing inflammation. In vitro studies using caco-2 cells showed that 2'-FL and GOS combinations (H1 = GOS:2'-FL ratio of 1.8:1; H2 = GOS:2'-FL ratio of 3.

Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo.

The Maillard reaction is a nonenzymatic reaction between an amino acid and a reducing sugar that usually occurs upon heating. This reaction occurs routinely in cooking, generates numerous products, which are collectively referred to as Maillard reaction products (MRPs) contributing to aroma and color features. Advanced glycation end-products (AGEs) transformed from MRPs are participated in many types of inflammation reaction.

Effects of chebulic acid on advanced glycation endproducts-induced collagen cross-links.

Advanced glycation end-products (AGEs) have been implicated in the development of diabetic complications. We report the antiglycating activity of chebulic acid (CA), isolated from Terminalia chebula on breaking the cross-links of proteins induced by AGEs and inhibiting the formation of AGEs. Aminoguanidine (AG) reduced 50% of glycated bovine serum albumin (BSA) with glycolaldehyde (glycol-BSA)-induced cross-links of collagen at a concentration of 67.