Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity
Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity
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DOI：
10.1007/s12562-015-0959-3
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发表时间：
2016-01
影响因子：
1.9
通讯作者：
M. Nishizawa;Musashi Saigusa;H. Saeki
中科院分区：
文献类型：
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作者：
M. Nishizawa;Musashi Saigusa;H. Saeki
考察了海藻酸低聚糖(AO)在干燥状态下与海藻酸低聚糖(AO)的受控美拉德反应的有效性，以开发鱼肌原纤维蛋白(MF)的抗炎化合物。从产卵的鲑鱼中提取的冷冻干燥的MF与AO(占总蛋白重量的一半)混合，在60℃和35%的相对湿度下孵育0-6h，然后用胃酶和胰酶消化。MSA4(MF-AO偶联物反应4h，μg/mg蛋白)对脂多糖刺激的RAW264.7巨噬细胞分泌炎症相关物质的抑制作用最强。同样，dMSA4抑制脂多糖诱导的诱导型一氧化氮合酶、肿瘤坏死因子-α、白介素6和环氧合酶-2的基因和蛋白表达，而环氧合酶-1的表达不受影响。此外，在蛋白降解前口服dMSA4和MF-AO结合物可抑制角叉菜胶诱导的小鼠足爪体积扩张。这些结果表明，在干燥状态下利用受控的美拉德反应进行AO偶联是提高鲑鱼MF作为营养食品原料的抗炎活性的有效途径。
The efficacy of the controlled Maillard reaction with alginate oligosaccharide (AO) in a dry state was examined for development of an anti-inflammatory compound from fish myofibrillar protein (Mf). Lyophilized Mf from spawned-out chum salmon was mixed with AO (half of the total protein weight) and incubated at 60 °C and 35 % relative humidity for 0–6 h, followed by digestion with pepsin and trypsin. The anti-inflammatory activity of the digested peptide was improved with the progress of the AO conjugation, anddMSA4 (prepared from Mf–AO conjugate by reaction for 4 h, with 49.6 μg/mg protein of AO attached) was most effective in inhibiting secretions of inflammation-related compounds in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Likewise,dMSA4 suppressed the LPS-induced gene and protein expression of inducible nitric oxide synthase, tumor necrosis factor-α, interleukin-6, and cyclooxygenase (COX)-2, while COX-1 expression was unaffected. Furthermore, oral administration ofdMSA4 and the Mf–AO conjugate prior to proteolysis inhibited carrageenan-induced paw volume expansion in mice. These results indicate that AO conjugation using the controlled Maillard reaction in a dry state is a useful approach for enhancing the anti-inflammatory activity of salmon Mf as a nutraceutical food material.