Bread crust extract is a novel activator of aryl hydrocarbon receptor and modulator of NRF2 and NFκB in HepG2 and HCT 116 cells.

ABSTRACT: The Maillard reaction describes the non-enzymatic formation of advanced glycation end products (AGEs), e.g., during thermal food processing. Studies on the mode of action and health implications of food-derived AGEs are often contradictory and lack information on active components. We use bread crust extract (BCE) as a model for an AGE-rich diet. Despite the identified AGEs and known activated signaling pathways, it is still unclear which receptors can exert the various effects described for BCE. This study investigates whether BCE can induce the aryl hydrocarbon receptor (AHR), the downstream NRF2 and NFκB signaling pathways and if this activation can be attributed to individual, free AGEs or AHR-agonists present in BCE. HepG2 reporter cell results showed activation of AHR and NRF2 but no

SUBMITTER: Grosskopf A 

PROVIDER: S-EPMC12284547 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature