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Anti-Inflammatory Substances in Wheat Malt Inducing Antisecretory Factor

Journal article
Authors Ewa Johansson
Stefan Lange
M. Oshalim
Ivar Lönnroth
Published in Plant Foods for Human Nutrition
Volume 74
Issue 4
Pages 489-494
ISSN 0921-9668
Publication year 2019
Published at Institute of Biomedicine, Department of Infectious Medicine
Pages 489-494
Language en
Keywords Anti-inflammation, Antisecretory factor, Proteasome, TRPV1, Wheat
Subject categories Rheumatology and Autoimmunity, Infectious Medicine


© 2019, The Author(s). Extensively malted cereals counteract enterotoxic diarrhea and inflammatory bowel diseases. This effect depends on a protein called antisecretory factor (AF), which is secreted into the blood as a larger complex known as the compleasome. In this study, we identified anti-inflammatory substances in malt and assayed their capacity to induce AF. Guaiacol and quercetin inhibited inflammation in a mouse footpad model, while catechin, sinapic acid, ferulic acid, and quercetin inhibited nitric oxide formation in RAW 264.7 cells. The proteasome activity in these cells was inhibited by vanillic acid and quercetin but not by the other tested phenols. As the transient receptor potential vanilloid 1 (TRPV1) might be involved in AF induction, the TRPV1 antagonist capsazepine was tested and shown to inhibit inflammation in mouse paw and nitric oxide formation. Catechin, ferulic acid, and sinapic acid induced AF in rat blood, and these substances were all increased in malt compared to control wheat. These phenols might therefore be of particular importance for the beneficial effect of malted cereals on inflammatory diseases. Our results further suggest that TRPV1 might play a role in the anti-inflammatory activity of phenols via the induction of AF.

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