Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products

Han, Jia‐Run; Yan, Jia‐Nan; Sun, Shi-Guang; Tang, Yue; Shang, Wenjing; Li, Ao-Ting; Guo, Xiao‐Kun; Du, Yi‐Nan; Wu, Hai‐Tao; Zhu, Beiwei; Xiong, Youling L.

doi:10.1016/j.foodchem.2018.04.044

Cited by 52 publications

(33 citation statements)

References 40 publications

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“…The main mechanisms involved in the protective effects of these antioxidants include the reduction of oxidative stress and induction of antioxidant defenses. Therefore, our results suggest that the antioxidant peptides identified in our study, as well as other antioxidant peptides reported elsewhere [ 34 , 40 , 41 ], show better antioxidant activity through the reinforcement of antioxidant defense and the reduction of deleterious ROS production. At the same time, malonaldehyde (MDA), which is considered to be an important bio-marker for oxidative stress, was characterized with a certain degree of decline ( Figure 5 C).…”

Section: Resultssupporting

confidence: 80%

Antioxidant Peptides from Sepia esculenta Hydrolyzate Attenuate Oxidative Stress and Fat Accumulation in Caenorhabditis elegans

Shen

et al. 2020

Marine Drugs

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The hydrolysate of golden cuttlefish (Sepia esculenta) was prepared by using papain, and then, it was further separated by ultrafiltration, gel filtration chromatography, and reverse-phase high-performance liquid chromatography (RP-HPLC). The peptide components of the active fraction were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS), and then two novel peptides, SeP2 (DVEDLEAGLAK, 1159.27 Da) and SeP5 (EITSLAPSTM, 1049.22 Da), were obtained and displayed significant alleviation effects on oxidative stress in Caenorhabditis elegans. Studies indicated that S. esculenta antioxidant peptides (SePs) increase superoxide dismutase (SOD) activity but reduce reactive oxygen species (ROS) and malondialdehyde (MDA) levelsin oxidation-damaged nematodes. Using transgenic CF1553 nematodes, the sod-3p::GFP expression in the worms treated with SePs was significantly higher than that of the control nematodes. Real-time PCR also demonstrated that the expression of stress-related genes such as sod-3 is up-regulated by SePs. Furthermore, studies showed that SePs could obviously decrease fat accumulation as well as reduce the elevated ROS and MDA levels in high-fat nematodes. Taken together, these results indicated that SePs are capable of the activation of antioxidant defense and the inhibition of free radicals and lipid peroxidation, play important roles in attenuating oxidative stress and fat accumulation in C. elegans, and might have the potential to be used in nutraceutical and functional foods.

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Section: Resultssupporting

confidence: 80%

Antioxidant Peptides from Sepia esculenta Hydrolyzate Attenuate Oxidative Stress and Fat Accumulation in Caenorhabditis elegans

Shen

et al. 2020

Marine Drugs

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“…Duck bone (K. Han, Huang, et al., 2018) and fish bone (J.‐R. Han, Yan, et al., 2018) were hydrolyzed and thermally processed to develop condiments. Sheep bone could be boiled to prepare soup (Y. Zhang, Wang, et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Characterization of umami compounds in bone meal hydrolysate

Zhang

Bai

et al. 2021

Journal of Food Science

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The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)‐like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the flavourzyme hydrolysis. The peptides’ isolation identified six MSG‐like peptides in the hydrolysate, including APGPVGPAG, DAINWPTPGEIAH, FLGDEETVR, GVDEATIIEILTK, PAGPVGPVG, and VAPEEHPTL, which should contribute to the taste. The human sensory evaluation results indicated that the six peptides showed MSG‐like taste, and the electronic tongue analysis indicated that the six peptides showed sourness, saltiness, bitterness, and astringency. The findings of this study demonstrated that the MSG‐like taste of the bone meal hydrolysate should be attributed to the generation of MSG‐like amino acids and peptides from the flavourzyme hydrolysis. Practical Application The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat‐flavor essence and provide a better understanding of preparing bio‐source flavoring peptides, which is very important to the artificial meat development and gene breeding.

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“…Since the different stages of the MR are catalyzed by different acids and bases, MR is affected by pH value (Toldrá, Aristoy, Mora, & Reig, 2012). A previous study revealed that when the pH was in the range of 3 to 9, the rate of browning reaction increased with the increase of pH (Han et al., 2018). When pH ≤ 3, the browning reaction degree was slightly lowered, which was further decreased with the lowering of pH.…”

Section: Factors Affecting Mr and Mrpsmentioning

confidence: 99%

Maillard conjugates and their potential in food and nutritional industries: A review

Liu

Xia

et al. 2020

Food Frontiers

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Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidant properties to the final food products. When uncontrolled, it can produce some harmful derivatives such as acrylamide, heterocyclic amine, advanced glycation end Products (AGEs), and other substances that can be detrimental to human health leading to cancer and chronic diseases. Herein, we reviewed the MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs. The updated overview can be useful to explore the rational use of MR, which can ameliorate its positive biological features with reduced adverse effects.

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Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products

Cited by 52 publications

References 40 publications

Antioxidant Peptides from Sepia esculenta Hydrolyzate Attenuate Oxidative Stress and Fat Accumulation in Caenorhabditis elegans

Antioxidant Peptides from Sepia esculenta Hydrolyzate Attenuate Oxidative Stress and Fat Accumulation in Caenorhabditis elegans

Characterization of umami compounds in bone meal hydrolysate

Maillard conjugates and their potential in food and nutritional industries: A review

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