Antioxidant activity and inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from ribose–histidine Maillard reaction products on aldose reductase and tyrosinase

2018 ◽  
Vol 9 (3) ◽  
pp. 1790-1799 ◽  
Author(s):  
Seung Hwan Hwang ◽  
Zhiqiang Wang ◽  
Hong-Won Suh ◽  
Soon Sung Lim
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Functional Properties ◽  
Aldose Reductase ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Inhibitory Effects

This study aimed to better understand the functional properties of ribose and 20 amino acid Maillard reaction products (MRPs).

Increase of rutin antioxidant activity by generating Maillard reaction products with lysine

2016 ◽  
Vol 26 (11) ◽  
pp. 2680-2684 ◽  
Author(s):  
Ru Zhang ◽  
Bian-Ling Zhang ◽  
Ting He ◽  
Ting Yi ◽  
Ji-Ping Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 242 ◽  
Author(s):  
Kun Chen ◽  
Jiajia Zhao ◽  
Xiaohan Shi ◽  
Qayum Abdul ◽  
Zhanmei Jiang
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Radical Scavenging ◽  
Casein Hydrolysate ◽  
Size Exclusion ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Exclusion Chromatography ◽  
Initial Ph

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose–BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose–BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.

scholarly journals Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5774
Author(s):  
Zhipeng Li ◽  
Dexue Ma ◽  
Yiyang He ◽  
Siqi Guo ◽  
Fuguo Liu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Maillard Reaction ◽  
Spatial Configuration ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Surface Hydrophobicity ◽  
Orthogonal Experimental Design ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ultrasound Assisted

Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultrasound-assisted treatment and studied the structure and functional properties of the resulting product. The reaction conditions were optimized by an orthogonal experimental design, and the highest grafting degree of 55.36% was obtained by ultrasonic treatment at 300 W for 20 min and at LF concentration of 20 g/L and BP concentration of 9 g/L. The formation of LF-BP conjugates was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy. Ultrasound-assisted treatment can increase the surface hydrophobicity, browning index, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals scavenging activity of LF due to the changes in the spatial configuration and formation of Maillard reaction products. The thermal stability, antioxidant activity and emulsifying property of LF were significantly improved after combining with BP. These findings reveal the potential application of modified proteins by ultrasonic and heat treatment.

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