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Jiang C, Kong D, Li Y, Sun J, Chen Z, Yang M, Cao S, Yu C, Wang Z, Jiang J, Zhu C, Zhang N, Sun G, Zhang Q. Degradation and mechanism analysis of protein macromolecules by functional bacteria in tobacco leaves. Front Microbiol 2024; 15:1416734. [PMID: 39035444 PMCID: PMC11258012 DOI: 10.3389/fmicb.2024.1416734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Accepted: 05/27/2024] [Indexed: 07/23/2024] Open
Abstract
Tobacco, a crop of significant economic importance, was greatly influenced in leaf quality by protein content. However, current processing parameters fail to adequately meet the requirements for protein degradation. Microorganisms possess potential advantages for degrading proteins and enhancing the quality of tobacco leaves, and hold substantial potential in the process of curing. To effectively reduce the protein content in tobacco leaves, thereby improving the quality and safety of the tobacco leaves. In this study, tobacco leaf were used as experimental material. From these, the BSP1 strain capable of effectively degrading proteins was isolated and identified as Bacillus subtilis by 16S rDNA analysis. Furthermore, the mechanisms were analyzed by integrating microbiome, transcriptome, and metabolome. Before curing, BSP1 was applied to the surface of tobacco leaves. The results indicated that BSP1 effectively improves the activity of key enzymes and the content of related substances, thereby enhancing protein degradation. Additionally, protein degradation was achieved by regulating the diversity of the microbial community on the surface of the tobacco leaves and the ubiquitin-proteasome pathway. This study provided new strategies for extracting and utilizing functional strains from tobacco leaves, opening new avenues for enhancing the quality of tobacco leaves.
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Affiliation(s)
- Chuandong Jiang
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
| | - Decai Kong
- Shandong China Tobacco Industry Co., Ltd., Jinan, China
| | - Yangyang Li
- Hunan Tobacco Research Institute, Changsha, China
| | - Jingguo Sun
- Hubei Provincial Tobacco Research Institute, Wuhan, China
| | - Zhenguo Chen
- Hubei Provincial Tobacco Research Institute, Wuhan, China
| | - Mingfeng Yang
- Shandong China Tobacco Industry Co., Ltd., Jinan, China
| | - Shoutao Cao
- Shandong China Tobacco Industry Co., Ltd., Jinan, China
| | - Cunfeng Yu
- Shandong China Tobacco Industry Co., Ltd., Jinan, China
| | - Zengyu Wang
- Shandong China Tobacco Industry Co., Ltd., Jinan, China
| | - Jiazhu Jiang
- Shandong China Tobacco Industry Co., Ltd., Jinan, China
| | | | - Nan Zhang
- Shandong China Tobacco Industry Co., Ltd., Jinan, China
| | - Guangwei Sun
- Hubei Provincial Tobacco Research Institute, Wuhan, China
| | - Qiang Zhang
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
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Yang B, Li W, Saeki H, Shimizu Y, Joe GH. Maillard-type glycated collagen with alginate oligosaccharide suppresses inflammation and oxidative stress by attenuating the expression of LPS receptors Tlr4 and Cd14 in macrophages. Food Funct 2024; 15:3629-3639. [PMID: 38482590 DOI: 10.1039/d3fo02731g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Inflammation and oxidative stress contribute to noncommunicable diseases (NCDs), with macrophages playing pivotal roles. Glycated collagen through Maillard-type glycation holds promise for enhancing anti-inflammatory properties, but its mechanism remains unclear. This study investigates the cellular mechanism and aims to contribute to expanding collagen utilization. Collagen was glycated with alginate oligosaccharide (AO) and glucose (Glc: as a comparative case) at 60 °C and 35% relative humidity for up to 24 h (C-AO and C-Glc, respectively). The anti-inflammatory activities of both C-AO and C-Glc were evaluated using an LPS-stimulated macrophage model. 18 h AO-glycated collagen (C-AO18 h) was found to significantly reduce the production of nitric oxide and proinflammatory cytokines (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β). In contrast, C-Glc did not exhibit enhanced anti-inflammatory activity during any of the glycation periods. The enhanced anti-inflammatory activity of C-AO18 h was attributed to its downregulating effect on LPS receptors (toll-like receptor 4, Tlr4; cluster of differentiation 14, Cd14) and myeloid differentiation primary response 88 (Myd88) mRNA expression, with suppression in receptor expression resulting in decreased phagocytic ability of macrophages against E. coli. In addition, compared with intact collagen, C-AO18 h exhibited improved antioxidant activity in the LPS-stimulated macrophage model, as it significantly upregulated superoxide dismutase (SOD) and catalase (CAT) activities while reducing malondialdehyde (MDA) levels. Overall, this study contributes to the development of collagen-based functional foods for mitigating inflammation and oxidative stress in NCDs.
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Affiliation(s)
- Boxue Yang
- Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
- Liaoning Ocean and Fisheries Science Research Institute, Dalian, Liaoning, 116023, PR China
| | - Wenzhao Li
- Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
| | - Hiroki Saeki
- Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
| | - Yutaka Shimizu
- Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
| | - Ga-Hyun Joe
- Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
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Han L, Zhai R, Shi R, Hu B, Yang J, Xu Z, Ma K, Li Y, Li T. Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions. Food Chem X 2024; 21:101130. [PMID: 38292679 PMCID: PMC10826608 DOI: 10.1016/j.fochx.2024.101130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 12/13/2023] [Accepted: 01/08/2024] [Indexed: 02/01/2024] Open
Abstract
This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) to stabilize an Antarctic krill oil (AKO) emulsion. This emulsion was then investigated for physicochemical stability, oxidative stability, and gastrointestinal digestibility. The emulsion stability index and emulsifying activity index of Maillard reaction products (MRPs) were increased by 36.32 % and 66.30 %, respectively, at the appropriate graft degree (25.58 %) compared with the mixture of ι-car and CSCP. In vitro digestibility suggested the higher release of free fatty acids (FFAs) of 10d-MRPs-AKO-emulsion, and the highest bioavailability of AST in 10d-MRPs-AKO was found to be 28.48 %. The findings of this study showed the potential of MRPs to improve peptide function, serve as delivery vehicles for bioactive chemicals, and possibly serve as a valuable emulsifier to be used in the food industry.
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Affiliation(s)
- Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Ruiyi Zhai
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Ruitao Shi
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW United Kingdom
| | - Zhe Xu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Kun Ma
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Yingmei Li
- Linghai Dalian Seafoods Breeding Co., Ltd, Jinzhou, Liaoning 121209, China
| | - Tingting Li
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
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Nooshkam M, Varidi M. Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems. VITAMINS AND HORMONES 2024; 125:367-399. [PMID: 38997170 DOI: 10.1016/bs.vh.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2024]
Abstract
Oxidative damage refers to the harm caused to biological systems by reactive oxygen species such as free radicals. This damage can contribute to a range of diseases and aging processes in organisms. Moreover, oxidative deterioration of lipids is a serious problem because it reduces the shelf life of food products, degrades their nutritional value, and produces reaction products that could be toxic. Antioxidants are effective compounds for preventing lipid oxidation, and synthetic antioxidants are frequently added to foods due to their high effectiveness and low cost. However, the safety of these antioxidants is a subject that is being discussed in the public more and more. Synthetic antioxidants have been found to have potential negative effects on health due to their ability to accumulate in tissues and disrupt natural antioxidant systems. During thermal processing and storage, foods containing reducing sugars and amino compounds frequently produce Maillard reaction products (MRPs). Through the chelation of metal ions, scavenging of reactive oxygen species, destruction of hydrogen peroxide, and suppression of radical chain reaction, MRPs exhibit excellent antioxidant properties in a variety of food products and biological systems. Also, the capacity of MRPs to chelate metals makes them as a potential inhibitor of the enzymatic browning in fruits and vegetables. In this book chapter, the methods used for the evaluation of antioxidant activity of MRPs are provided. Moreover, the antioxidant and antibrowning activities of MRPs in food and biological systems is discussed. MRPs can generally be isolated and used as commercial preparations of natural antioxidants.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
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Kong Y, Dong Q, Yu Z, Yan H, Liu L, Shen Y. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein. Food Res Int 2023; 168:112683. [PMID: 37120184 DOI: 10.1016/j.foodres.2023.112683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could participate in the Maillard reaction and cause protein glycation in milk products. In this study, the influence of lactose and lactulose on the functional and structural properties of glycated casein was investigated. The results demonstrated that compared with lactose, lactulose led to severer changes in molecular weight, more disordered spatial structure and decrease of tryptophan fluorescence intensity of casein. Besides, the glycation degree and advanced glycation end products (AGEs) results suggested that lactulose exhibited stronger glycation ability than lactose due to the higher proportion of open chain in solution. Furthermore, higher glycation degree induced by lactulose resulted in lower solubility, surface hydrophobicity, digestibility and emulsifying capacity of casein-glycoconjugates compared with lactose. The results of this study are essential for tracking the effects of harmful Maillard reaction products on the quality of milk and dairy products.
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Yang N, Yang S, Yang L, Song Q, Zheng X. Exploration of browning reactions during alkaline thermal hydrolysis of sludge: Maillard reaction, caramelization and humic acid desorption. ENVIRONMENTAL RESEARCH 2023; 217:114814. [PMID: 36403650 DOI: 10.1016/j.envres.2022.114814] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 11/02/2022] [Accepted: 11/12/2022] [Indexed: 06/16/2023]
Abstract
The browning reaction produces melanoidins, 5-hydroxymethylfurfural (HMF) and humic acids which influence subsequent anaerobic digestion and protein recovery. This paper systematically evaluates the variation of organics that make sludge browning with heating temperature and reaction time, the effect of browning organics on protein recovery and anaerobic digestion, and finally proposes a pathway for the occurrence of the Maillard reaction (MR) in the sludge environment. The results show that the browning of sludge hydrolysate is related to the comprehensive influence of the MR, caramelization and humic acid desorption. The increase of temperature (80 °C-150 °C) and pH (9-13) will promote the extent of browning of sludge hydrolysate, and the sludge browning reaction basically stabilizes at the reaction time of 1 h. Humic acid and melanoidin could co-precipitate with the protein, thereby reducing the purity of the recovered protein. The inhibition of anaerobic digestion starts when the melanoidin concentration is 8.01 mmol/L. The three-dimensional fluorescence, GC-MS and FT-IR analysis show that melanoidins have the same functional groups and fluorescence properties as humic acid does, and the humic acid in the supernatant of the sludge treated with ATH was not only converted at its adsorbed state, but also possibly generated by the reaction of the dissolved proteins with polysaccharides. Finally, LC-MS/MS was used to identify the intermediate products of the MR and the possible structural formula of melanoidin. This study further clarifies the browning reaction in hydrothermal sludge treatment and provides help for the accuracy of subsequent studies.
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Affiliation(s)
- Ning Yang
- Department of Environmental Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Shucheng Yang
- Department of Environmental Engineering, Xi'an Jiaotong University, Xi'an, 710049, China.
| | - Luxiong Yang
- Department of Environmental Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Qingsi Song
- Department of Environmental Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Xing Zheng
- State Key Laboratory of Eco-hydraulics in Northwest Arid Region, Xi'an University of Technology, Shaanxi, 710048, China
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Wang Q, Xiang X, Xie Y, Wang K, Wang C, Nie X, Wang P. Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents. Front Nutr 2022; 9:1062777. [DOI: 10.3389/fnut.2022.1062777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 11/10/2022] [Indexed: 12/04/2022] Open
Abstract
Type 2 Diabetes mellitus (T2DM) is one of the most common chronic multifactorial diseases, which is associated with the increased concentration of glucose in the blood. Therefore, the utilization of blood lowering agents is clearly a promising approach which can lead to a suppression of the evaluated blood glucose, and thus curing T2DM and other complication. In this study, we evaluated the glucose lowering effect of a varieties of amino acids (alanine and histidine), dipeptides (carnosine and α-alanine-L-histidine), and tripeptide (glutathione) by reacting with glucose, fructose, and sucrose under 37°C and pH 7.4 to mimic their reaction in physiological condition. By measuring the reduction of reactants and the formation of Maillard reaction products over the course of 21 days’ storage, we found that the glucose lowering effect of carnosine was better than the counterparts. The histidine residue in carnosine may contribute to its glucose lowing effect while β-amino acid β-alanine residue could facilitate the glucose lowering effect of carnosine by maintaining its chemical stability during the storage. These results may open up new avenues for the applications of bioactive peptide carnosine as a natural blood sugar lowering agent to control T2DM.
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8
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Yang B, Joe GH, Li W, Shimizu Y, Saeki H. Comparison of Maillard-Type Glycated Collagen with Alginate Oligosaccharide and Glucose: Its Characterization, Antioxidant Activity, and Cytoprotective Activity on H 2O 2-Induced Cell Oxidative Damage. Foods 2022; 11:foods11152374. [PMID: 35954140 PMCID: PMC9367735 DOI: 10.3390/foods11152374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/01/2022] [Accepted: 08/05/2022] [Indexed: 11/28/2022] Open
Abstract
To improve the antioxidant activity of collagen molecules using Maillard-type glycation, the relation between antioxidant activity and progress indexes for the Maillard reaction must be understood. In this study, lyophilized tilapia scale collagen was mixed with a half weight of alginate oligosaccharide (AO) or glucose and incubated at 60 °C and 35% relative humidity for up to 18 h to produce the Maillard-type glycated collagen (C-AO and C-Glu, respectively). As glycation progressed, the amount of conjugated sugar coupled with UV-vis absorbance at 294 nm and 420 nm increased more rapidly in C-Glu than in C-AO, and the available lysine decreased rapidly in C-Glu compared with C-AO. The early-to-middle- and late-stage products of the Maillard reaction were involved in enhanced antioxidant activity of digested C-AO and digested C-Glu, respectively. Additionally, C-AO acquired the antioxidant activity without marked available lysine loss. The cytoprotective effect of collagen in H2O2-induced damage was enhanced by glycation, achieved by reducing malondialdehyde content and increasing superoxide dismutase and catalase activities. These results indicate that AO is an excellent reducing sugar that enhances the health benefits of collagen without excessive loss of lysine, which is a nutritional problem of the Maillard-type glycation.
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Li X, Liu S. Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore 117542 Singapore
| | - Shao‐Quan Liu
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore 117542 Singapore
- National University of Singapore (Suzhou) Research Institute No. 377 Linquan Street, Suzhou Industrial Park Suzhou 215123 China
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Kitts DD. Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions. Antioxidants (Basel) 2021; 10:1840. [PMID: 34829711 PMCID: PMC8615102 DOI: 10.3390/antiox10111840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/12/2021] [Accepted: 11/17/2021] [Indexed: 12/18/2022] Open
Abstract
The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functional quality of MR relates to antioxidant capacity, which has relevance to preserve food quality and also to extend a potential role that may promote gastrointestinal health. The addition of Alphacel (10%), a non-reactive polysaccharide, to MR reactants produced small significant (p < 0.05) reductions in yield of soluble Maillard reaction products (MRPs), sugar loss, and color change of products formed respectively, for reducing sugars. A similar effect was also noticed for different free-radical scavenging capacity (p < 0.05), using chemical (e.g., 2,2-diphenyl-1-picrylhydrazyl (DPPH)), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) assays. An inflamed Caco-2 cell model revealed nitric oxide (NO) inhibitory activity for Glu-amino acid MRPs, which contrasted the NO stimulatory activity obtained with Fru-amino acid MRPs, especially when glycine was used as the amino acid. Pre-treating Caco-2 cells with Fru-glycine MRPs protected against loss in trans-epithelial resistance (TEER) (p < 0.05) and reduced (p < 0.05) disruption of Caco-2 intestinal epithelial tight-junction (TJ) protein cells when exposed to 7.5% ethanol. A low molecular weight Fru-glycine (e.g., <1 kDa) fraction contributed to the protective effect, not observed with the corresponding high molecular weight MRP fraction. The presence of Alphacel had minimal effect on generating MRPs with relative modified protection against intestinal dysfunction in cultured Caco-2 cells. Rather, different types of sugar-amino acid combinations used to generate MRPs contributed more to mitigate injury in stress-induced Caco-2 cells. With the growing evidence that MRPs have a wide range of bioactive activities, this study concludes that specificity of substrate precursors that produce MRPs in heated foods is a critical factor for antioxidant and related cellular functions that represent a healthy gut.
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Affiliation(s)
- David D Kitts
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
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11
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Jiang Z, Yu H, Chen W, Gantumur MA, Bilawala A, Hou J, Wang H. Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112111] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Zhao Y, Ye S, Wan H, Zhang X, Sun M. Characterization and functional properties of conjugates of rice protein with exopolysaccharides from Arthrobacter ps-5 by Maillard reaction. Food Sci Nutr 2021; 9:4745-4757. [PMID: 34531988 PMCID: PMC8441271 DOI: 10.1002/fsn3.2336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/09/2022] Open
Abstract
The study examined the potential nutritive value of rice protein (RP) through Maillard reaction. Structures and properties of synthetic conjugates of RP and exopolysaccharide (EPS) from Arthrobacter ps-5 were investigated systematically. Fluorescence characteristics and high molecular weight compounds appeared in Maillard reaction products (MRPs). Moreover, EPS or its degradation products in the form of covalent bond cross-linked with RP were identified, where -NH2 disappeared and C=O, C=N and C-N increased. Determination of free -SH residues suggested mutual conversion between disulfide bonds and sulfhydryl groups occurred during Maillard reaction. HPLC analysis identified conjugates with different molecular weight, where melanoprotein was formed by covalent bonds. As RP conjugated with EPS, the molecules spread out and changed the spatial structure. Functional properties of MRPs, including solubility, foaming activity, emulsifying ability and resistance to oxidation, were greatly improved. The study has discovered an efficient method for increasing the application value of plant protein.
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Affiliation(s)
- Yuguang Zhao
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Shuhong Ye
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Huiping Wan
- School of Light Industry and Chemistry EngineeringDalian Polytechnic UniversityDalianChina
| | - Xingxing Zhang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Mingqi Sun
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
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Morales García J, Herrera‐Rocha F, Cavajalino AS, Duran Baron R, González Barrios AF, Udenigwe CC. Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jesús Morales García
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Fabio Herrera‐Rocha
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Andrés Suarez Cavajalino
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Ricardo Duran Baron
- Grupo de Optimización Agroindustrial Department of Agroindustrial Engineering Universidad Popular del Cesar Valledupar Colombia
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
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Xiang J, Liu F, Wang B, Chen L, Liu W, Tan S. A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies. Foods 2021; 10:foods10091998. [PMID: 34574107 PMCID: PMC8472807 DOI: 10.3390/foods10091998] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/17/2021] [Accepted: 08/20/2021] [Indexed: 01/13/2023] Open
Abstract
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects.
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15
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Li Y, Hu D, Huang J, Wang S. Glycated peptides obtained from cultured crocodile meat hydrolysates via Maillard reaction and the anti-aging effects on Drosophila in vivo. Food Chem Toxicol 2021; 155:112376. [PMID: 34197881 DOI: 10.1016/j.fct.2021.112376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 02/01/2023]
Abstract
With the aging problems increasing, the discovery of anti-aging compounds has become a popular research direction. Accumulation of free radicals and the consequent oxidative stress are the chief culprit of aging. Given this, cultured crocodile meat peptides-Maillard reaction product (CMP-MRP) with remarkable antioxidant activity was obtained via Maillard reaction of cultured crocodile meat hydrolysates and xylose. The antioxidant activity in vitro and anti-aging activity in vivo of CMP-MRP were investigated. Results indicated that the lifespan and the athletic ability of Drosophila were significantly improved after the administration of CMP-MRP in natural aging, H2O2- and paraquat-induced models. Furthermore, the antioxidant enzyme activities of Drosophila treated with CMP-MRP were enhanced while the levels of malondialdehyde (MDA) and protein carbonyl (PCO) were reduced in three Drosophila models. With the supplement of 5 mg/mL CMP-MRP in natural aging Drosophila model, the maximum lifespan increased from 61 days to 73 days, athletic ability raised by 95.45%, MDA and PCO reduced by 52.72% and 47.43%, respectively. Taken together, CMP-MRP exhibited outstanding antioxidant and anti-aging capacities in Drosophila models, suggesting that CMP-MRP possesses great potential in the health food and biomedicine fields as a food-derived anti-aging agent.
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Affiliation(s)
- Yin Li
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361026, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Dongyi Hu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361026, China; Fujian Anjoyfood Share Co. Ltd, Xiamen, 361022, China.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
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16
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Berger MT, Hemmler D, Walker A, Rychlik M, Marshall JW, Schmitt-Kopplin P. Molecular characterization of sequence-driven peptide glycation. Sci Rep 2021; 11:13294. [PMID: 34168180 PMCID: PMC8225897 DOI: 10.1038/s41598-021-92413-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 06/07/2021] [Indexed: 12/22/2022] Open
Abstract
Peptide glycation is an important, yet poorly understood reaction not only found in food but also in biological systems. The enormous heterogeneity of peptides and the complexity of glycation reactions impeded large-scale analysis of peptide derived glycation products and to understand both the contributing factors and how this affects the biological activity of peptides. Analyzing time-resolved Amadori product formation, we here explored site-specific glycation for 264 peptides. Intensity profiling together with in-depth computational sequence deconvolution resolved differences in peptide glycation based on microheterogeneity and revealed particularly reactive peptide collectives. These peptides feature potentially important sequence patterns that appear in several established bio- and sensory-active peptides from independent sources, which suggests that our approach serves system-wide applicability. We generated a pattern peptide map and propose that in peptide glycation the herein identified molecular checkpoints can be used as indication of sequence reactivity.
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Affiliation(s)
- Michelle T Berger
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
| | - Daniel Hemmler
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany.,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - Alesia Walker
- Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany
| | - James W Marshall
- The Waltham Pet Science Institute, Mars Petcare UK, Waltham-on-the-Wolds, Leicestershire, LE14 4RT, UK
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
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17
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Zia MB, Namli S, Oztop MH. Physicochemical properties of wet-glycated soy proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110981] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Perusko M, Ghnimi S, Simovic A, Stevanovic N, Radomirovic M, Gharsallaoui A, Smiljanic K, Van Haute S, Stanic-Vucinic D, Cirkovic Velickovic T. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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Ai M, Xiao N, Jiang A. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106271] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Rohiwal SS, Ellederova Z, Tiwari AP, Alqarni M, Elazab ST, El-Saber Batiha G, Pawar SH, Thorat ND. Self-assembly of bovine serum albumin (BSA)-dextran bio-nanoconjugate: structural, antioxidant and in vitro wound healing studies. RSC Adv 2021; 11:4308-4317. [PMID: 35424397 PMCID: PMC8694369 DOI: 10.1039/d0ra09301g] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 02/08/2021] [Accepted: 12/27/2020] [Indexed: 11/21/2022] Open
Abstract
Glycation of proteins is often considered as a method to improve their functional properties for promising applications in wound healing. Furthermore, a marked increase in percentage of radical scavenging activity of the conjugates makes it an effective antioxidant synthetic strategy. A simple conjugation process was employed to develop bovine serum albumin-dextran conjugates (BSA-dextran) using Maillard reaction. Higher electrophoretic mobility and surface charge in the prepared conjugates was observed in native PAGE electrophoresis and zeta potential. Moreover, the fluorescence, FTIR and Raman analysis of the BSA-dextran conjugates shows significant shift in the fluorescence and wavelength as a consequence of conjugate formation. In vitro wound healing assay showed increased cell proliferation and migration effect. These finding suggests that BSA-dextran conjugate could open up a new practical way for exploration in the area of wound healing.
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Affiliation(s)
- Sonali S Rohiwal
- Centre for Interdisciplinary Research, D. Y. Patil University Kolhapur - 416006 MH India
- The PIGMOD Center, Institute of Animal Physiology and Genetics, v. v. i., The Czech Academy of Sciences Libechov Czech Republic
| | - Z Ellederova
- The PIGMOD Center, Institute of Animal Physiology and Genetics, v. v. i., The Czech Academy of Sciences Libechov Czech Republic
| | - Arpita P Tiwari
- Department of Stem Cell and Regenerative Medicine, D.Y. Patil Education Society, Deemed to be University Kolhapur India
| | - Mohammed Alqarni
- Department of Pharmaceutical Chemistry, College of Pharmacy, Taif University P.O. Box 11099 Taif 21944 Saudi Arabia
| | - Sara T Elazab
- Department of Pharmacology, Faculty of Veterinary Medicine, Mansoura University Mansoura 35516 Egypt
| | - Gaber El-Saber Batiha
- Department of Pharmacology, Faculty of Veterinary Medicine, Mansoura University Mansoura 35516 Egypt
| | - Shivaji H Pawar
- Centre for Interdisciplinary Research, D. Y. Patil University Kolhapur - 416006 MH India
- Centre for Innovative and Applied Research, Anekant Education Society, T. C. College Campus Baramati MH India
| | - Nanasaheb D Thorat
- Division of Medical Science, Nuffield Department of Women's & Reproductive Health, University of Oxford Oxford UK
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Kordulewska NK, Topa J, Tańska M, Cieślińska A, Fiedorowicz E, Savelkoul HFJ, Jarmołowska B. Modulatory Effects of Osthole on Lipopolysaccharides-Induced Inflammation in Caco-2 Cell Monolayer and Co-Cultures with THP-1 and THP-1-Derived Macrophages. Nutrients 2020; 13:E123. [PMID: 33396265 PMCID: PMC7824174 DOI: 10.3390/nu13010123] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 12/13/2022] Open
Abstract
Lipopolysaccharydes (LPS) are responsible for the intestinal inflammatory reaction, as they may disrupt tight junctions and induce cytokines (CKs) secretion. Osthole has a wide spectrum of pharmacological effects, thus its anti-inflammatory potential in the LPS-treated Caco-2 cell line as well as in Caco-2/THP-1 and Caco-2/macrophages co-cultures was investigated. In brief, Caco-2 cells and co-cultures were incubated with LPS to induce an inflammatory reaction, after which osthole (150-450 ng/mL) was applied to reduce this effect. After 24 h, the level of secreted CKs and changes in gene expression were examined. LPS significantly increased the levels of IL-1β, -6, -8, and TNF-α, while osthole reduced this effect in a concentration-dependent manner, with the most significant decrease when a 450 ng/mL dose was applied (p < 0.0001). A similar trend was observed in changes in gene expression, with the significant osthole efficiency at a concentration of 450 ng/μL for IL1R1 and COX-2 (p < 0.01) and 300 ng/μL for NF-κB (p < 0.001). Osthole increased Caco-2 monolayer permeability, thus if it would ever be considered as a potential drug for minimizing intestinal inflammatory symptoms, its safety should be confirmed in extended in vitro and in vivo studies.
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Affiliation(s)
- Natalia K. Kordulewska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Justyna Topa
- Laboratory of Translational Oncology, Intercollegiate Faculty of Biotechnology, Medical University of Gdańsk, 80-211 Gdansk, Poland
| | - Małgorzata Tańska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Anna Cieślińska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Ewa Fiedorowicz
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
| | - Huub F. J. Savelkoul
- Cell Biology and Immunology Group, Wageningen University and Research, 6700 AH Wageningen, The Netherlands;
| | - Beata Jarmołowska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland; (M.T.); (A.C.); (E.F.); (B.J.)
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Yang H, Zhang Y, Zhou F, Guo J, Tang J, Han Y, Li Z, Fu C. Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review. Molecules 2020; 26:molecules26010166. [PMID: 33396532 PMCID: PMC7795806 DOI: 10.3390/molecules26010166] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/26/2020] [Accepted: 12/29/2020] [Indexed: 02/07/2023] Open
Abstract
Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, China;
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- Correspondence: ; Tel.: +86-150-0134-9082
| | - Fang Zhou
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Juanjuan Guo
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
| | - Jiajie Tang
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Yanqing Han
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Zhanming Li
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Caili Fu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
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Shi R, Li T, Wang C, Yu H, Chen W, Wang Y, Qayum A, Jiang Z, Hou J. Impacts of preliminary isolation and enzymatic treatment on antioxidant activities of glycosylated whey protein isolate with inulin. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00568-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Cui Q, Zhang A, Li R, Wang X, Sun L, Jiang L. Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100747] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Shang J, Zhong F, Zhu S, Wang J, Huang D, Li Y. Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.09.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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26
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Yu H, Zhong Q, Xie Y, Guo Y, Cheng Y, Yao W. Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine. Food Chem 2020; 317:126458. [DOI: 10.1016/j.foodchem.2020.126458] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 02/03/2020] [Accepted: 02/19/2020] [Indexed: 11/30/2022]
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27
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Influence of temperature on decomposition reaction of compressed hot water to valorize Achatina fulica as a functional material. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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28
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Mondaca-Navarro BA, Torres-Arreola W, Ávila-Villa LA, Villa-Lerma AG, Hernández-Mendoza A, Wall-Medrano A, Ramírez RR. Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3228-3235. [PMID: 32108339 DOI: 10.1002/jsfa.10359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 02/13/2020] [Accepted: 02/27/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein-to-carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h. The glycation products were characterized by means of their physicochemical properties and cytotoxic effect. RESULTS The intensity of the browning measured at A420nm and A294nm in glycoconjugates showed no significant difference (P < 0.05). CTP-DEX (1:2) and CTP-DEX (1:3) were those products with the greatest fluorescence related to the intermediate stage in the Maillard reaction, and also with the highest degree of glycation, which was confirmed using o-phthaldialdehyde assay and Fourier transform infrared analysis. The values of cellular viability for CTP-GLU (1:3), CTP-DEX (1:2, 1:3) as well as CTP (0, 6 h) were around 92-103%. CONCLUSIONS The operational parameters used in the glycation process achieved the formation of glycoconjugates from proteins of D. gigas, showing no cytotoxic effect on the HaCaT cell line. This research proposes an alternative for the modification of proteins and opens the way to future investigations regarding the bioactivity of these macromolecules to have applications for the use of byproducts in food science and technology. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Blanca Areli Mondaca-Navarro
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Mexico
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
| | | | - Alma Guadalupe Villa-Lerma
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Mexico
| | - Adrián Hernández-Mendoza
- Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Hermosillo, Mexico
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Mexico
| | - Roberto Rodríguez Ramírez
- Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Mexico
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Begum N, Raza A, Shen D, Song H, Zhang Y, Zhang L, Liu P. Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract. Journal of Food Science and Technology 2020; 57:1786-1797. [PMID: 32327789 DOI: 10.1007/s13197-019-04212-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/22/2019] [Accepted: 12/11/2019] [Indexed: 12/12/2022]
Abstract
Abstract Maillard reaction and Maillard reaction products (MRPs) are commonly used in food industry, with various sensory and functional properties. Bovine bone marrow extract (BBME) was subjected to enzymatic hydrolysis, followed by the Maillard reaction to enhance its sensory attributes. The antioxidant and antihypertensive activities of BBME, its hydrolysate and their MRPs were assessed. (37) orthogonal experimental design was used to obtain the optimal reaction conditions for generation of MRPs with improved sensory characteristics. The optimal conditions were: processing temperature, 120 °C; processing time, 60 min; xylose concentration, 2.5% (w/v); cysteine concentration, 2%; Vitamin B1, 1.2%; Hydrolyzed vegetable protein, 6%; and sample to liquid ratio, 1:1. The total content of free amino acid in BBME decreased from 86.18 to 25.50 g L-1 in EH-BBME-MRPs. In addition, EH-BBME and EH-BBME-MRPs contained significantly higher amount of low molecular weight peptides (< 1000 Da; 47.2% and 21.84%, respectively) compared to other samples. They also exhibited enhanced antioxidant activities against DPPH, ABTS and hydroxyl free radicals, and presented improved FRAP activity and reducing power. EH-BBME-MRPs also exhibited higher antihypertensive activity compared to other samples. The results indicate that MRPs derived from BBME hydrolysate are promising components for improving food flavor and also provide health benefits. Graphic abstract
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Affiliation(s)
- Nabila Begum
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Ali Raza
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Dongyu Shen
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Huanlu Song
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Yu Zhang
- 1Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Lei Zhang
- Fushun Dufengxuan Gushen Biotechnology Co., Ltd., Fushun, 113006 Liaoning China
| | - Peng Liu
- Fushun Dufengxuan Gushen Biotechnology Co., Ltd., Fushun, 113006 Liaoning China
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Qin Z, Han YF, Wang NN, Liu HM, Zheng YZ, Wang XD. Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1524-1531. [PMID: 31769029 DOI: 10.1002/jsfa.10160] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/19/2019] [Accepted: 11/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In recent years, cold-pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold-pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold-pressed sesame oils to improve their oxidative stability. RESULTS Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose-SEHP MRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose-SEHP were as follows: reaction temperature, 130 °C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose-SEHP MRPs at a level of 20 g kg-1 could significantly improve the oxidative stability of cold-pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS The results provide evidence that adding certain MRPs can improve the oxidative stability of cold-pressed sesame oil. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zhao Qin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ya-Fei Han
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Nan-Nan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- Sinograin Oils & Fats Industrial Dongguan Co. Ltd, Dongguan, China
| | - Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yong-Zhan Zheng
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Stevenson M, Long J, Seyfoddin A, Guerrero P, Caba KDL, Etxabide A. Characterization of ribose-induced crosslinking extension in gelatin films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105324] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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32
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Xue C, Shi Z, He Z, Wang Z, Qin F, Chen J, Zeng M. Formation of Three Selected AGEs and their Corresponding Intermediates in Aldose- and Ketose-lysine Systems. EFOOD 2020. [DOI: 10.2991/efood.k.200508.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Mazumder MAR, Hongsprabhas P, Thottiam Vasudevan R. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. J Food Biochem 2019; 43:e13089. [PMID: 31680276 DOI: 10.1111/jfbc.13089] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 09/21/2019] [Accepted: 09/23/2019] [Indexed: 01/02/2023]
Abstract
Maillard reaction is known to result in loss of nutrients, particularly that of essential amino acids; decrease in digestibility and safety issues due to the development of toxic compounds. Maillard reaction products are also known to cause oxidation of tissues and inflammation, thus increasing the risk of cardiovascular diseases and diabetes. The aim of this review is to present a detailed information about the role of foodborne constituents as antibrowning agents to significantly reduce the harmful compounds like advanced glycation end products (AGEs) during food processing. This review includes strategies involving addition of amino acids, aromatic compounds, vitamins, modification of amino acids, and reducing sugars as antibrowning agents to reduce the AGEs. The role of Food borne functional ingredients such as catechin, epicathechin, luteolin, and ferulic acids as inhibitors of AGEs is also discussed. Among the naturally occurring inhibitors, genistein could be a crucial and safe agent to reduce reactive intermediates. PRACTICAL APPLICATIONS: Maillard reaction leads to changes in food color, protein functionality, protein digestibility, and loss of nutrient from foods. Maillard reaction products (MRPs) is also reported to be associated with various inflammatory conditions and may contribute to the progress of chronic diseases, including diabetes. It is hence necessary to reduce the MRPs, in both food and biological products, to offset this phenomenon. Among the strategies adopted till date, chemical agents could inhibit reactive carbonyl species and reactive oxygen species, but also are known to elicit serious side effects. Dietary flavonoids could be a very good inhibitor of MRPs both in biological and in food systems. It could be suggested that dietary flavonoids and isoflavones can be used as antibrowning agents in food and pharmaceutical industries particularly for targeted and sustained release of hypoglycemic drug in the intestines.
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Affiliation(s)
- Md Anisur Rahman Mazumder
- Department of Food Processing Technology, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore, India.,Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Parichat Hongsprabhas
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Ranganathan Thottiam Vasudevan
- Department of Food Processing Technology, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore, India
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34
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Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion. Food Chem 2019; 295:120-128. [DOI: 10.1016/j.foodchem.2019.04.115] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 04/28/2019] [Accepted: 04/29/2019] [Indexed: 11/21/2022]
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35
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Chen K, Zhao J, Shi X, Abdul Q, Jiang Z. Characterization and Antioxidant Activity of Products Derived from Xylose-Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time. Foods 2019; 8:foods8070242. [PMID: 31277477 PMCID: PMC6678432 DOI: 10.3390/foods8070242] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 06/25/2019] [Accepted: 07/01/2019] [Indexed: 12/30/2022] Open
Abstract
The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose-BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose-BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose-BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.
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Affiliation(s)
- Kun Chen
- Key Laboratory of Dairy Science (Ministry of Education), College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Jiajia Zhao
- Key Laboratory of Dairy Science (Ministry of Education), College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohan Shi
- Key Laboratory of Dairy Science (Ministry of Education), College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Qayum Abdul
- Key Laboratory of Dairy Science (Ministry of Education), College of Food, Northeast Agricultural University, Harbin 150030, China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Ministry of Education), College of Food, Northeast Agricultural University, Harbin 150030, China.
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36
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Copado CN, Diehl BWK, Ixtaina VY, Tomás MC. Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Claudia N. Copado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
| | - Bernd W. K. Diehl
- Spectral Service GmbH Laboratorium fur AuftragsanalytikEmil Hoffman Str. 33D‐50996 CologneGermany
| | - Vanesa Y. Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF‐UNLP)Calle 60 and 119La Plata 1900Argentina
| | - Mabel C. Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
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37
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Scalone GLL, Lamichhane P, Cucu T, De Kimpe N, De Meulenaer B. Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems. Food Chem 2019; 278:533-544. [DOI: 10.1016/j.foodchem.2018.11.088] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 11/15/2018] [Accepted: 11/18/2018] [Indexed: 11/25/2022]
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38
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Wang H, Yang J, Yang M, Ji W. Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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40
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Yang Y, Zheng N, Zhao X, Yang J, Zhang Y, Han R, Qi Y, Zhao S, Li S, Wen F, Guo T, Zang C, Wang J. Changes in bovine milk fat globule membrane proteins caused by heat procedures using a label-free proteomic approach. Food Res Int 2018; 113:1-8. [DOI: 10.1016/j.foodres.2018.06.046] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 06/12/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
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41
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Qin X, Yuan D, Wang Q, Hu Z, Wu Y, Cai J, Huang Q, Li S, Liu G. Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9556-9564. [PMID: 30107731 DOI: 10.1021/acs.jafc.8b03125] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The poor thermal and acid stabilities of anthocyanins greatly limit their industrial applications as functional food ingredients. This work investigated the ability of the Maillard reaction products (MRPs) of whey protein isolates and glucose to enhance the thermal stability of anthocyanins over the pH range of 2.0-7.0. Anthocyanin dispersions were subjected to up to 120 min of thermal treatment at 80 °C. The improvement in the color stability and antioxidant capacity of the anthocyanin dispersions indicated that MRP remarkably inhibited anthocyanin degradation. Fluorescence spectroscopy results suggested that anthocyanins and MRPs form complexes through hydrophobic interactions. These complexes effectively attenuated anthocyanin degradation under heat treatment at pH 6.0. The particle sizes of MRPs alone or in complex with anthocyanins remained unchanged after heating. The novel protein delivery system proposed in this study expands the applications of anthocyanins as acid- and heat-stable functional food ingredients.
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Affiliation(s)
- Xinguang Qin
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Dan Yuan
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Qi Wang
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Zhongze Hu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Yang Wu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Jie Cai
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Qingrong Huang
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Shuyi Li
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
| | - Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023
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42
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Jiang W, Liu Y, Yang X, Wang P, Hu S, Li J. Recovery of Proteins from Squid By-Products with Enzymatic Hydrolysis and Increasing the Hydrolysate’s Bioactivity by Maillard Reaction. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1508104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Wei Jiang
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Yu Liu
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, Guangzhou, China
| | - Peifei Wang
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Shiwei Hu
- Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, China
| | - Jialiang Li
- Technology Development Company, Zhoushan Pelagic Fishery Base, Zhoushan, China
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43
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Benjakul S, Chantakun K, Karnjanapratum S. Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3779-3791. [PMID: 30150838 PMCID: PMC6098799 DOI: 10.1007/s13197-018-3310-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2018] [Accepted: 06/21/2018] [Indexed: 10/28/2022]
Abstract
Impact of retort processing on the characteristics and bioactivity of herbal soup, based on hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was investigated. Retort processing was conducted at either 115 °C or 121 °C for 5, 7, 9 or 11 min (F0 values) and compared to no retort processing. All retort processing conditions yielded sterile soups, but some differences in moisture content, pH, viscosity, UV-absorbance, browning index, fluorescence intensity, color, α-amino group and total reducing compound contents were observed, compared to those without retort processing. Retort processing enhanced antioxidative activity of herbal hydrolyzed collagen (HHC) soups, regardless of conditions. HHC soups with F0 value of 7 at 115 °C (115/7) and 121 °C (121/7) showed significantly higher ABTS and DPPH radical scavenging activities, ferric reducing antioxidant power and H2O2 scavenging activity, compared to others. Retort processing had no significant (p > 0.05) effect on the appearance, color, odor, viscosity, flavor, taste and overall perception of HHC soups. The 115/7 and 121/7 samples stimulated cell proliferation and enhance collagen production of L929 mouse fibroblast cells. It was therefore concluded that retort processing could be used for preparing sterilized HHC soup as a ready-to-serve functional drink that is both healthy and safe.
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Affiliation(s)
- Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kasidate Chantakun
- Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Supatra Karnjanapratum
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520 Thailand
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44
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Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9903-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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45
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Zhang X, Gao H, Wang C, Qayum A, Mu Z, Gao Z, Jiang Z. Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways. Food Chem 2018; 257:279-288. [DOI: 10.1016/j.foodchem.2018.02.155] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 02/28/2018] [Accepted: 02/28/2018] [Indexed: 12/16/2022]
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46
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Park SM, Oh J, Kim JE, Kim JS. Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang. Prev Nutr Food Sci 2018; 23:144-151. [PMID: 30018893 PMCID: PMC6047869 DOI: 10.3746/pnf.2018.23.2.144] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Accepted: 05/10/2018] [Indexed: 11/06/2022] Open
Abstract
Doenjang, a major traditional Korean condiment, is often dried to reduce volume and thereby shipping cost while increasing shelf life. However, changes of nutritional and sensory properties of doenjang during processing have not been well understood. Therefore, this study aimed to evaluate how drying processes influence the nutritional and chemical properties of doenjang. When two drying methods, hot air drying and freeze drying were compared from the nutritional point of view, air-dried doenjang at 60°C or lower showed similar quality parameters including sensory scores, proximate composition, antioxidant capacity, amino acid composition, amino nitrogen, and acid value to freeze-dried doenjang. In contrast, the sample dried at 80°C and 100°C showed lower quality parameters than the freeze-dried one. Ferric reducing antioxidant potential (FRAP), total phenolics content, amino acid composition, and acid value were shown to reflect the sensory and physical properties of dried doenjang. In particular, the FRAP value of dried doenjang was sensitively responsive to drying temperatures and may be utilized as an early biomarker for quality deterioration of dried doenjang.
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Affiliation(s)
- Seung Min Park
- School of Food Science and Biotechnology (BK21 plus program) and Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea
| | - Jisun Oh
- School of Food Science and Biotechnology (BK21 plus program) and Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea
| | - Jung Eun Kim
- School of Food Science and Biotechnology (BK21 plus program) and Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea
| | - Jong-Sang Kim
- School of Food Science and Biotechnology (BK21 plus program) and Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea
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47
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A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application. Food Chem 2018; 239:377-384. [DOI: 10.1016/j.foodchem.2017.06.085] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 05/14/2017] [Accepted: 06/14/2017] [Indexed: 01/04/2023]
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48
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Han L, Li F, Yu Q, Li D. In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin-amino acid model systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:590-597. [PMID: 28664987 DOI: 10.1002/jsfa.8503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2016] [Revised: 05/24/2017] [Accepted: 06/20/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aim of this study was to investigate in vitro antioxidant activities and cytoprotective effect of Maillard reaction products (MRPs) from phloridzin (Pz)-amino acid model systems. Their structures were also characterised by Fourier transform-infrared spectroscopy (FTIR). RESULTS MRPs were prepared from the Pz-methionine (Met), Pz-lysine (Lys), Pz-isoleucine (Ile), Pz-histidine (His) or Pz-glutamic acid (Glu) model system. The Pz-Lys MRPs, rich in antioxidant potency, were subjected to ultrafiltration to yield four MRPs fractions with different molecular weights (Mw). The fraction with Mw 30-50 kDa had significantly (P < 0.05) higher antioxidant activity than other fractions. Moreover, it significantly (P < 0.05) attenuated the 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-elicited decrease in cell viability in HepG2 cells in a concentration-dependent manner. FTIR analysis indicated that the fraction with Mw 30-50 kDa had the strong stretching vibration for the OH, NH, CH, CO and CC groups, suggesting the formation of intermediate MRPs during Maillard reaction. CONCLUSION The results obtained in this study may provide some basis for the purported health-promoting effects of MRPs and their potential application as antioxidant agents in food industry. Also, it is important for our understanding of the variation of bioactive substances in food during thermal processing. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Linna Han
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
| | - Feng Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
| | - Qijian Yu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China
- National Engineering Research Center for Apple, Shandong Agricultural University, Taian, Shandong Province, P.R. China
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49
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Yan F, Yu X, Jing Y. Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide-glycine Maillard reaction products. Journal of Food Science and Technology 2017; 55:712-720. [PMID: 29391636 DOI: 10.1007/s13197-017-2982-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2017] [Accepted: 12/04/2017] [Indexed: 11/29/2022]
Abstract
In this study, chitooligosaccharide (COS) and glycine (Gly) were selected to prepare Maillard reaction products, which were designated COS-Gly-MRPs. Changes in the FTIR and fluorescence spectra confirmed the formation of the COS-Gly-MRPs. Using ferric reducing antioxidant power (FRAP) as a response, the optimal reaction conditions, i.e., a time of 107 min, temperature of 121 °C, pH of 6.0, and nCOS:nGly = 2.5:1, were obtained by one-variable-at-a-time method and by response surface methodology. The resulting COS-Gly-MRPs exhibited much stronger antioxidant activity than their substrates. The FRAP of COS-Gly-MRPs was 32.14 mmol Fe2+/L, and the radical scavenging activity of COS-Gly-MRPs reached 78.6, 89.0, 92.3, and 86.0% for ABTS, superoxide, DPPH, and hydroxyl radicals, respectively. After 7 days of storage, COS-Gly-MRPs-treated fruit juices showed higher antioxidant capacity than those treated with a mixture of COS and Gly.
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Affiliation(s)
- Fang Yan
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, 300130 China
| | - Xueqing Yu
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, 300130 China
| | - Yingjun Jing
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, 300130 China
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50
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Ismail MM, El Zokm GM, El-Sayed AAM. Variation in biochemical constituents and master elements in common seaweeds from Alexandria Coast, Egypt, with special reference to their antioxidant activity and potential food uses: prospective equations. ENVIRONMENTAL MONITORING AND ASSESSMENT 2017; 189:648. [PMID: 29177576 DOI: 10.1007/s10661-017-6366-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 11/15/2017] [Indexed: 06/07/2023]
Abstract
Biochemical constituents and master elements (Pb, Cr, Cd, Fe, Cu, Zn, Hg, B, Al, SO42-, Na, K, Li, Ca, Mg, and F) were investigated in six different seaweed species from Abu Qir Bay in the Egyptian Mediterranean Sea coast. The moisture level ranged from 30.26% in Corallina mediterranea to 77.57% in Padina boryana. On dry weight basis, the ash contents varied from 25.53% in Jania rubens to 88.84% in Sargassum wightii. The protein contents fluctuated from 8.26% in S. wightii to 28.01% in J. rubens. Enteromorpha linza showed the highest lipids (4.66%) and carbohydrate contents (78.95%), whereas C. mediterranea had the lowest lipid (0.5%), and carbohydrate contents (38.12%). Chlorophylls and carotenoid contents varied among the species. Total antioxidant capacity of the tested green seaweeds had the highest activities followed by brown and red seaweeds which had a similar trend of phenol and tannins contents. High reducing power was observed in all tested seaweeds extract except Ulva lactuca. Brown species had the highest amount of elements followed by red and green seaweeds. Notably, SO42- recorded the highest level in the tested green species (108.05 mg/g dry weight (DW)). The Ca/Mg and K/Na ratios reflected highly significant difference between seaweed species. This study keeps an eye on 29 parameters and by applying stepwise multiple regression analysis, prospective equations have been set to describe the interactions between these parameters inside seaweeds. Accordingly, the tested seaweeds can be recommended as a source of healthy food with suitable ion quotient and estimated daily intake values.
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Affiliation(s)
- Mona M Ismail
- Marine Environmental Division, National Institute of Oceanography and Fisheries, Alexandria, 21556, Egypt.
| | - Gehan M El Zokm
- Marine Environmental Division, National Institute of Oceanography and Fisheries, Alexandria, 21556, Egypt
| | - Abeer A M El-Sayed
- Marine Environmental Division, National Institute of Oceanography and Fisheries, Alexandria, 21556, Egypt
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