Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
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DOI：
10.1016/j.lwt.2018.06.051
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发表时间：
2018-11
期刊：
影响因子：
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通讯作者：
Tiantian Zhao;Qi Zhang;Shuguang Wang;Chaoying Qiu;Yang Liu;G. Su;Mouming Zhao
中科院分区：
文献类型：
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作者：
Tiantian Zhao;Qi Zhang;Shuguang Wang;Chaoying Qiu;Yang Liu;G. Su;Mouming Zhao
在改善阿尔茨海默病的多种方法中，抗氧化剂和乙酰胆碱酯酶（AChE）抑制被认为是两种主要方法。以往的研究表明，大豆蛋白水解物（APH）具有较强的抗氧化能力和AChE抑制能力，美拉德反应可显著提高其生物活性（p< 0.05）。本研究的目的是确定化学成分和生物活性（抗氧化和乙酰胆碱酯酶抑制能力）之间的关系，通过分析的主要成分APH与美拉德反应。GC-MS和UPLC-MS/MS结果表明，在美拉德反应过程中，低分子量组分中新形成的杂环组分和含碱性或芳香族氨基酸的重排肽可能是APH和核糖的美拉德反应产物（APH-M）具有较强的ABTS·+清除能力和AChE抑制能力的原因之一。因此，美拉德反应可以提高酶解产物的生物活性，对多肽保健品的生产具有重要的指导意义。
Among multiple ways to ameliorate Alzheimer's disease, antioxidant and acetylcholinesterase (AChE) inhibition are considered as two primary approaches. Previous studies have indicated that anchovy protein hydrolysate (APH) exhibited strong antioxidant and AChE inhibitory capacities, and Maillard reaction could significantly (p< 0.05) improve its bioactivities. The objective of this study was to determine the relationship between chemical compounds and bioactivities (antioxidant and AChE inhibitory capacities) by analyzing the main components of APH with or without Maillard reaction. GC-MS and UPLC-MS/MS results showed that newly formed heterocyclic components and rearrangement peptides with basic or aromatic amino acids in low molecular weight fraction during Maillard reaction might have contribution to the greater ABTS·+scavenging and AChE inhibitory capacities of Maillard reaction products (MRPs) derived from APH and ribose (APH-M). Therefore, Maillard reaction could raise the bioactivity of hydrolysates which has important guiding significance for the production of polypeptide health care products.