The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.
The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.
复制标题
DOI：
10.1039/c5fo00296f
复制
发表时间：
2015-06
期刊：
影响因子：
6.1
通讯作者：
Fengchao Zha;Binbin Wei;Shengjun Chen;S. Dong;M. Zeng;Zunying Liu
中科院分区：
文献类型：
--
作者：
Fengchao Zha;Binbin Wei;Shengjun Chen;S. Dong;M. Zeng;Zunying Liu
近年来，人们对通过美拉德反应提高蛋白质水解产物的抗氧化活性给予了很多关注，但对蛋白质水解产物的美拉德反应产物（MRP）的细胞抗氧化活性知之甚少。我们首先研究了虾（Litopenaeus vannamei）副产物蛋白水解物（SBH）-葡萄糖系统中 MRP 的化学特性和细胞抗氧化活性，在 110 °C 下加热长达 10 小时。 SBH 和葡萄糖溶液也单独加热作为对照。随着加热时间的延长，美拉德反应极大地导致了羟甲基糠醛（HMF）和褐变强度、高分子量分数的增加以及SBH中总氨基酸的减少，这与MRPs的自由基清除活性密切相关。 MRPs对人HepG2细胞氧化应激的抑制作用较原SBH更强，其细胞抗氧化活性与自由基清除活性强相关，但受褐变强度和HMF水平影响较小。葡萄糖的焦糖化部分影响了HMF水平和MRPs的自由基清除活性，但与细胞抗氧化活性无关。 MRPs的细胞抗氧化活性在加热5小时后似乎达到最高水平，这主要是由于羰基氨缩合反应。总之，美拉德反应是提高虾副产物蛋白水解物细胞抗氧化活性的潜在方法，但也应考虑较高的 HMF 水平和较低的 MRP 氨基酸含量。
Recently, much attention has been given to improving the antioxidant activity of protein hydrolysates via the Maillard reaction, but little is known about the cellular antioxidant activity of Maillard reaction products (MRPs) from protein hydrolysates. We first investigated chemical characterization and the cellular antioxidant activity of MRPs in a shrimp (Litopenaeus vannamei) by-product protein hydrolysate (SBH)-glucose system at 110 °C for up to 10 h of heating. Solutions of SBH and glucose were also heated alone as controls. The Maillard reaction greatly resulted in the increase of hydroxymethylfurfural (HMF) and browning intensity, high molecular weight fraction, and reduction of the total amino acid in SBH with the heating time, which correlated well with the free radical scavenging activity of MRPs. MRPs had stronger inhibiting effects on oxidative stress of human HepG2 cells than the original SBH, and its cellular antioxidant activity strongly correlated with free radical scavenging activity, but less affected by the browning intensity and HMF level. The caramelization of glucose partially affected the HMF level and free radical scavenging activity of MRPs, but it was not related to the cellular antioxidant activity. The cellular antioxidant activity of MRPs for 5 h of heating time appeared to reach a maximum level, which was mainly due to carbonyl ammonia condensation reaction. In conclusion, the Maillard reaction is a potential method to increase the cellular antioxidant activity of a shrimp by-product protein hydrolysate, but the higher HMF levels and the lower amino acid content in MRPs should also be considered.