NDLI: The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

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Food & Function Vol - 6 Issue - 5

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The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

Content Provider	Royal Society of Chemistry (RSC)
Author	Liu, Zunying Zha, Fengchao Wei, Binbin Dong, Shiyuan Chen, Shengjun Zeng, Mingyong
Copyright Year	2015
Abstract	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.
Starting Page	1919
Ending Page	1927
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	6
Journal	Food & Function
DOI	10.1039/c5fo00296f
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Maillard Antioxidant Protein Maillard reaction Shrimp Whiteleg shrimp Glucose Hydroxymethylfurfural Acid Free-radical halogenation Oxidative stress Caramelization Carbonyl group Ammonia Condensation reaction
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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