Trans-epithelial transport of Maillard reaction products (MRPs) through the GLUT receptor in a Caco-2 cell line

Abstract

Dietary MRPS represent a diverse class of molecules, and their impact on human health is a matter of debate. A prerequisite for a physiological effect from dietary MRPs is that they are transported across the intestinal barrier. The objective of this study was to demonstrate a possible mechanism for MRPs transport in a human intestinal cell line (Caco-2). To produce the MRPs, a tripeptide Lys-Pro-Hyp was synthesized and non-enzymatically glycated with glucose. MRPs [Amadori peptide (m/z 519.6) and Ne-fructosyllysine (m/z 309.5)] were characterized by mass spectrometry. Radiolabeled 3H peptide and 14C MRPs were used to demonstrate the trans-epithelial transport. MRPs showed a 2.5-fold greater transport rate compared to the control peptide (Fig.1). Different receptor inhibitors were used to demonstrate a possible trans-epithelial route for MRPs. The inhibition of glucose transporter receptor (GLUT) significantly (p < 0.001) decreased the transport rate of MRPs. Peptide transporter PEPT-1 inhibition showed a significant (p < 0.001) decrease in MRP transport rate, while SGLT inhibition did not show any significant change. GLUT receptors likely play an important role in trans-epithelial transport of MRPs in the Caco-2 cell system. Figure1.