Arginine Maillard reaction products recovered damaged immune cells

Instant noodle has been an initiating point for food industry in many countries, and it continues to be a beloved convenient food in the world. However, some products cause discomfort after consumption despite full compliance in both ingredients and processing methods. It has not only resulted in serious consumer misunderstanding but also affect the industry as well. A simple solution possibly lies in nowhere but its soup which uses Maillard reaction products as flavoring agents. Arginine-Glucose Maillard reaction products (Arg-Glc MRPs) have been demonstrated to be antioxidant and anti-inflammatory, which can be useful to remove food caused discomfort. Here we show that Arg-Glc MRPs neither produced significant cytotoxicity nor caused oxidative stress in RAW264.7 macrophages. In theF APPH-induced oxidative damage model, they remarkably reduced cytoplasmic ROS and $O_2^{\cdot -}$ , and restored the polarization of cytoplasmic membrane potential and mitochondrial membrane potential while enhancing the phagocytic function of normal cells and oxidatively damaged cells. Those in vitro results indicate that the usage of Arg-Glc MRPs in the soup can be a promising solution to discomfort problems.