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Zhang X, Noisa P, Hamzeh A, Yongsawatdigul J. Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion. Food Chem X 2024; 21:101228. [PMID: 38389579 PMCID: PMC10881548 DOI: 10.1016/j.fochx.2024.101228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 01/28/2024] [Accepted: 02/12/2024] [Indexed: 02/24/2024] Open
Abstract
Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm-1 confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased ATBS · + and ONOO - scavenging activities (p < 0.05) as well as ferric-reducing antioxidant power (FRAP). Xylose was the most effective sugar for glycation, yielding the highest chemical antioxidant activities (p < 0.05). However, glycated hydrolysates exhibited lower cellular antioxidant activity (CAA) on HepG2 cell when compared to hydrolysates. The extensive glycation of hydrolysates resulted in lower GI digestibility as confirmed by the FTIR spectra of C[bond, double bond]O, C-N, N-H, C-C, C-O, and C-H stretching vibrations. Glycation of tilapia hydrolysates only improved chemical antioxidant activities, but alleviated CAA, especially upon simulated GI digestion.
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Affiliation(s)
- Xiaogang Zhang
- School of Public Health, Zunyi Medical University, Zunyi, Guizhou 563000, China
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand
| | - Parinya Noisa
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand
| | - Ali Hamzeh
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand
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Li K, Wang J, Zhuang Y, Yuan G, Li Y, Zhu X. Glucose-Histidine Heyns compound: Preparation, characterization and fragrance enhancement. Carbohydr Res 2023; 532:108922. [PMID: 37573726 DOI: 10.1016/j.carres.2023.108922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/06/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
N-(2-Deoxy-D-glucos-2-yl)-L-histidine (Glu-His), one of Heyns rearrangement products (HRPs), was prepared by condensation, dehydration and rearrangement using l-Histidine and d-Fructose as raw materials with methanol as solvent. The response surface method (RSM) was used to improve yield of product and the optimal reaction condition was as following: the original ratio of Fru:His was 1.2:1 and the temperature and time of reaction was 73.2 °C and 4.7 h, and the yield of final product was 74.10% with the purity of 99.7%. The structure of product was identified by IR, NMR and conformed as C12H19N3O7 (317.1 Da) by high-resolution mass spectrometry (HRMS) and UPLC-MS/MS. The pyrolysis behavior of Glu-His showed that its initial pyrolysis temperature was 145.2 °C and the total weight loss reached 70.61% at 800 °C. The number of pyrolysis products increased with the increase of temperature, and the main pyrolysis products were pyrans, furans, pyrazines, pyrroles, pyridines, indoles and etc. with burnt-sweet, baking, nutty, sweet and floral aroma features. At last, the fragrance enhancement effect of Glu-His in the preparation of reconstructed tobacco stem (RTS) was investigated and the result of sensory evaluation showed that the smoke of RTS cigarettes brought about more sweet and moist, less irritation, better flavor and comfort with the addition of Glu-His (0.25%, w/w).
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Affiliation(s)
- Kuan Li
- Research Center of Tobacco and Health, University of Science and Technology of China, Hefei, 230052, China
| | - Jinling Wang
- Center of Technology, China Tobacco Jiangsu Industrial Corporation, Nanjing, 210019, China.
| | - Yadong Zhuang
- Center of Technology, China Tobacco Jiangsu Industrial Corporation, Nanjing, 210019, China
| | - Guangxiang Yuan
- Jiangsu Xinyuan Reconstituted Tobacco Co., Ltd., Huaian, 223002, China
| | - Yuxiu Li
- Research Center of Tobacco and Health, University of Science and Technology of China, Hefei, 230052, China
| | - Xiaolan Zhu
- Research Center of Tobacco and Health, University of Science and Technology of China, Hefei, 230052, China.
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Sun Y, Zhou Y, Ren Y, Sun J. Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products. Foods 2022; 12:foods12010051. [PMID: 36613267 PMCID: PMC9818834 DOI: 10.3390/foods12010051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare these sauces. An electronic nose (E-nose) and electronic tongue (E-tongue) were used to measure the changes in the taste and odor, an automatic amino acid analyzer was used to measure the amino acid content, and a headspace solid-phase microextraction GC/MS (HS-SPME-GC/MS) was used to analyze the volatile compounds, qualitatively and quantitatively. The results showed that the sour, bitter, and other disagreeable odors of the enzymatic hydrolysis solution (EHS) were reduced following the Maillard reaction; meanwhile, the umami and saltiness were considerably enhanced. The quantity of free acidic amino acids with an umami and sweet taste in the CL and CB sauces after enzymatic hydrolysis and the Maillard reaction was substantially higher than that in the homogenate (HO). The Maillard reaction solution (MRS) produced more volatile compounds than the HO and EHS, such as aldehydes, pyrazines, ketones, etc. These compounds not only impart a unique flavor but also have antioxidant capabilities, making them a prototype for the high-value utilization of crab processing by-products.
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Affiliation(s)
- Ying Sun
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Yan Zhou
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Yanmei Ren
- Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao 266500, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
| | - Jianan Sun
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266500, China
- Correspondence: ; Tel.: +86-532-82031360; Fax: +86-532-82032272
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Han JR, Han YT, Li XW, Gu Q, Li P, Zhu BW. Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Han JR, Du YN, Song L, Song YK, Yan JN, Jiang XY, Wu HT, Zhu BW. Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose. J Food Sci 2021; 86:4001-4016. [PMID: 34318481 DOI: 10.1111/1750-3841.15848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/24/2021] [Accepted: 06/13/2021] [Indexed: 11/30/2022]
Abstract
Here, a novel decapeptide IVTNWDDMEK with Maillard reactivity derived from scallop Chlamys farreri mantle was identified. The structural characteristics and in vitro hepatoprotective effects of IVTNWDDMEK conjugated with ribose were further investigated. The changes in decapeptide structures were determined by ultraviolet-visible (UV-vis), Fourier transform infrared (FTIR), and atomic force microscopy (AFM), and the modification sites induced by Maillard reaction of IVTNWDDMEK and ribose were monitored by high performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS). Maillard reaction products (MRPs) of IVTNWDDMEK-ribose demonstrate hepatoprotective benefits through the suppression of DNA damage and apoptosis induced by oxidative stress in human HepG2 cells in addition to enhancing the antioxidant activities. Moreover, after treatment with decapeptide-ribose MRPs, the activities of cellular antioxidative enzymes, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and glutathione reductase (GSH-Rx) were remarkably increased, while the content of malondialdehyde (MDA) was decreased compared with H2 O2 - treated group, thereby enhancing the intracellular antioxidant defenses. These findings demonstrate the potential utilization of decapeptide IVTNWDDMEK-ribose MRPs as food antioxidants to suppress oxidative damage. PRACTICAL APPLICATION: In recent years, several food-derived bioactive peptides and their derivatives are regarded as good dietary antioxidants for reducing oxidative stress and improving liver function. Here, a novel Maillard reactive decapeptide IVTNWDDMEK, identified from scallop mantle hydrolysates by peptidomics in the previous study was synthesized. Then, the correlation between intercellular antioxidant activities and chemical structure changes of IVTNWDDMEK-ribose Maillard reaction conjugates was further studied. The preferable hepatoprotective activities of decapeptide IVTNWDDMEK-ribose MRPs indicated that these MRPs could be potentially utilized as food antioxidants or additives in the production of nutritional foods.
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Affiliation(s)
- Jia-Run Han
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou Zhejiang, China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
| | - Yu-Kun Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
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