Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction.
Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction.
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通过美拉德反应形成的半鳍凤尾鱼水解物-葡萄糖缀合物的抗氧化、抗菌和食品功能特性
DOI：
10.3390/molecules21060795
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发表时间：
2016-06-20
期刊：
影响因子：
--
通讯作者：
Ruan G
中科院分区：
文献类型：
--
作者：
Song R;Yang P;Wei R;Ruan G
研究了美拉德反应（MR）生成的半鳍鲨水解物（HAHp）-葡萄糖结合物的抗氧化性、抑菌性和食品功能性。糖和氨基酸含量的损失率、布朗宁指数和分子量分布结果表明，HAHp的初始pH值在HAHp与葡萄糖的MR过程中起重要作用。HAHp-葡萄糖美拉德反应产物（HAHp-G MRPs）具有较强的还原力和清除DPPH自由基的抗氧化活性。在pH 9.6的条件下产生的HAHp-G MRPs具有最强的还原能力。HAHp（5.6）-G MRPs在pH5.6时产生的产物对DPPH自由基具有良好的清除活性。此外，HAHp（5.6）-G MRPs对大肠杆菌、荧光假单胞菌、普通变形杆菌、铜绿假单胞菌、金黄色葡萄球菌、枯草芽孢杆菌、巨大芽孢杆菌和黄八叠球菌表现出不同的抗菌活性，MIC值范围为8.3 - 16.7 μg/mL。扫描电子显微镜（SEM）观察结果表明，E.大肠杆菌表明HAHp（5.6）-G MRPs通过膜透化破坏细胞完整性而发挥抗菌活性。此外，HAHp（5.6）-G MRPs在pH 8.0的碱性条件下具有优异的发泡能力和稳定性，并且在pH 4.0的酸性条件下显示出乳液性质。这些结果表明，特异性HAHp-G MRPs是一种很有前途的食品功能成分。
The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated, respectively. Results of sugar and amino acid contents loss rates, browning index, and molecular weight distribution indicated that the initial pH of HAHp played an important role in the process of MR between HAHp and glucose. HAHp-glucose Maillard reaction products (HAHp-G MRPs) demonstrated enhanced antioxidative activities of reducing power and scavenging DPPH radicals compared to control groups. HAHp-G MRPs produced from the condition of pH 9.6 displayed the strongest reducing power. The excellent scavenging activity on DPPH radicals was found for HAHp(5.6)-G MRPs which was produced at pH 5.6. Additionally, HAHp(5.6)-G MRPs showed variable antibacterial activities against Escherichia coli, Pseudomonas fluorescens, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, Bacillus megaterium, and Sarcina lutea, with the MIC values ranging from 8.3 to 16.7 μg/mL. Result of scanning electron microscopy (SEM) on E. coli suggested that HAHp(5.6)-G MRPs exhibited antibacterial activity by destroying the cell integrity through membrane permeabilization. Moreover, HAHp(5.6)-G MRPs had excellent foaming ability and stability at alkaline conditions of pH 8.0, and showed emulsion properties at acidic pH 4.0. These results suggested that specific HAHp-G MRPs should be promising functional ingredients used in foods.
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