Antioxidative activity of oyster protein hydrolysates Maillard reaction products

He, Shan; Chen, Yaonan; Brennan, Charles S.; Young, David J.; Chang, Kung-Ching; Wadewitz, Peter; Zeng, Qing; Yuan, Yang

doi:10.1002/fsn3.1605

Cited by 14 publications

(5 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wang et al ( 47 ) found that the antioxidant property of chitosan modified by fumaric acid increased from 63 to 85% in ionic liquid solution by the DPPH free radical scavenging method. Furthermore, oyster protein hydrolysate showed superior free radical scavenging ability due to the increased phenolic and acid content after MR ( 48 ). Therefore, we concluded that MR improved the antioxidant properties of the hydrolysates, and the change in composition was essential for the increase in antioxidant capacity.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

Du,

Yu,

Ding

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

To develop food flavorings with a delicious taste and an anti-oxidation effect, in this study, the glucose Maillard reaction was used for hydrolysates of Urechis unicinctus. The various biological activities of Maillard reaction products (MRPs) and their antioxidant capacity were evaluated. The results showed that the unique fishy odor substances of seafood in MRPs were reduced, indicating that the Maillard reaction improved the flavor of the hydrolysate of Urechis unicinctus. Meanwhile, MRPs exhibited more competitive radical scavenging activities compared to the hydrolysate. Moreover, MRPs demonstrated a considerable potential to protect against 2,2′-Azobis (2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative stress in a cell model in vitro and in a zebrafish model in vivo. Finally, a novel food flavoring was produced with MRPs as raw material, while the sensory qualities were deemed acceptable. In consequence, during industrial production, MRPs of Urechis unicinctus hydrolysate act as a high-quality raw material for functional flavorings and provide an effective way for the utilization of marine resources.

show abstract

Section: Discussionmentioning

confidence: 99%

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

Du,

Yu,

Ding

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…Samples of 1.0 ml MRPs were diluted to 100-fold with the addition of ddH 2 O. e browning degree was determined by measuring the absorbance at 420 nm using a UV-Vis spectrophotometer [13,14] (UV-2100 UNICO spectrophotometer, Jiangsu Scientific Instruments and Materials Co., LTD, Jiangsu, China).…”

Section: Determination Of Browning Degree (Bd)mentioning

confidence: 99%

“…e reducing power of the MRPs was determined according to the method previously reported [14,15] with slight modification. Samples of 1 ml MRPs (100-fold dilution) were mixed with 1.0 ml of 0.2 M sodium phosphate buffer (pH 6.6) and 1.0 ml of 1% potassium ferricyanide (K 3 Fe(CN) 6 ) in a test tube and sealed.…”

Section: Determination Of Reducing Power (Rp)mentioning

confidence: 99%

Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating

Xiang

Feng

et al. 2022

Journal of Food Quality

View full text Add to dashboard Cite

L-Arabinose is a low-calorie sweetener that inhibits sucrose absorption by inhibiting sucrase activity in the human intestinal tract. Response surface methodology (RSM) was applied to optimize the processing parameters of the L-arabinose/glycine Maillard reaction to improve the browning degree and antioxidant activity of Maillard reaction products (MRPs) through microwave heating. The effect of heating time, volume ratio of propylene glycol to double distilled water (ddH2O), and pH on MRPs was evaluated. A change in the volume ratio of propylene glycol to ddH2O, heating time, and pH was associated with a largely changed browning degree and reducing power of the MRPs. RSM predicated optimum conditions that under substrates of L-arabinose/glycine at a ratio of 2 : 1 (w/w) and concentration of 10% (w/v), a heating time of 7.44 min, volume ratio of propylene glycol to ddH2O 0.93, and pH 10.44 were optimum conditions for the Maillard reaction. The predicted data from the optimum reaction conditions coincided well with the experiment results. The main flavor of MRPs is roasted aroma, and the emulsifying ability of MRPs was 0.367 at 500 nm by microwave heating under the optimal Maillard reaction conditions. MRPs derived from L-arabinose and D-glucose had similar activities. However, a slightly greater activity was found with MRP derived from L-arabinose-glycine with a more volume. This study provided a new direction for the development of sweeteners in the future.

show abstract

“…Te previous research proved that the favor, taste, and biological activity (antioxidant, antibacterial, etc.) of Maillard reaction products (MRPs) between protein hydrolysates/peptides and reducing sugars could be greatly improved [19][20][21][22], which is considered relatively safe and harmless in food systems. Terefore, the Maillard reaction has been deemed one of the potential alternative methods to modify the quality and function of protein hydrolysates/peptides.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Wang

Zhao

Pei³

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

To improve the antioxidant activity and flavor characteristics of giant salamander peptides, the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander peptides and glucose during the heating process (95°C and 0, 1, 2, 3, and 4 h) were investigated. The difference in volatile compounds of the MRPs was also analyzed by gas chromatography-ion mobility spectroscopy. The results indicated that the pH value of the MRPs shrank with the proceeding of heating time, while the browning extent and antioxidative capacity increased. 58 volatile compounds including 24 aldehydes, 12 alcohols, 8 esters, 5 ketones, 4 pyrazines, 2 furans, 1 pyridine, 1 ether, and 1 olefin were detected among the MRPs. At different stages of the reaction, the MRPs were dominated by aldehydes, and the relative amount of aldehydes first decreased and then increased with the intensification of the reaction time; the relative content of esters increased first and then decreased; the relative content of alcohols decreased gradually; and the relative amount of pyrazine and furan exhibited a significant increasing tendency. Principal component analysis (PCA) revealed that the cumulative contribution rate of the first two components reached 87.3%, indicating that the volatile compounds of MRPs at different reaction times were well differentiated. The correlation analysis demonstrated that the antioxidant activity was positively associated with the browning extent, ketones, furans, and pyrazines. These results might offer a certain reference for modifying the physicochemical traits of giant salamander peptides.

show abstract

Antioxidative activity of oyster protein hydrolysates Maillard reaction products

Cited by 14 publications

References 38 publications

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating

Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

Contact Info

Product

Resources

About