Preparation and antioxidant properties of Maillard reaction products from <i>Schizochytrium limacinum</i> protein peptides

HU Xiao; LIU Jing; GAO Ying; LI Ruijie; LI Laihao; YANG Xianqing; CHEN Shengjun; WU Yanyan; QI Bo; RONG Hui

doi:10.12131/20210056

The Schizochytrium limacinum hydrolysate (SLH) was prepared from defatted S. limacinum residues, so as to analyze its Maillard reaction conditions. Besides, we explored the antioxidant activities of Maillard reaction products (MRPs) from the isolated fractions of SLH by ultrafiltration and sephadex gel column chromatography. The optimal Maillard reaction parameters were obtained as follows: mass ratio (ribose: peptide) of 1∶1, pH of 9, temperature of 100 ℃ and time of 6 h (the reducing power activity was 1.24 at 5 mg·mL⁻¹ and the DPPH radical scavenging rate was 88.62% at 12.5 mg·mL⁻¹). The SLH was ultra-filtered to obtain the fractions of SLH-1 (<5 kD), SLH-2 (<10 kD) and SLH-3 (<50 kD). It is found that the SLH-1 had the strongest antioxidant capacity before and after Maillard reaction. Then the SLH-1 was further separated by Sephadex G-25 gel column to obtain the fractions of SLH-1-I, SLH-1-II, SLH-1-III and SLH-1-IV. Higher molecular mass fraction of SLH-1-I had higher antioxidant activity after Maillard reaction (the reducing power activity was 0.741 at 2 mg·mL⁻¹ and the DPPH free radical scavenging rate was 79.41% at 5 mg·mL⁻¹). Amino acid composition analysis shows that Maillard reaction could decrease the contents of Tyr, Lys, His, Arg and Trp, etc. However, there was no obvious change in the content of essential amino acids after Maillard reaction.

[1]	HOU L, XIE J, ZHAO J, et al. Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems[J]. Food Chem, 2017, 232: 135-144. doi: 10.1016/j.foodchem.2017.03.133
[2]	HAN J R, YAN J N, SUN S G, et al. Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products[J]. Food Chem, 2018, 261: 337-347. doi: 10.1016/j.foodchem.2018.04.044
[3]	尹晨玲, 谢一丹, 吴高琪, 等. 美拉德反应对泥鳅蛋白酶解产物抗氧化性能的强化研究[J]. 食品工业科技, 2018, 39(4): 77-81, 105.
[4]	苗艳丽, 方富永, 宋文东. 鲍鱼内脏的酸水解及其梅拉德反应产物分析[J]. 南方水产科学, 2009, 5(4): 54-57. doi: 10.3969/j.issn.1673-2227.2009.04.010
[5]	方菲, 陈惠敏, 汪少芸. 鲷鱼鳞多肽-木糖美拉德反应产物的制备、结构与功能[J]. 食品科学, 2018, 39(8): 182-190. doi: 10.7506/spkx1002-6630-201808029
[6]	武琼, 胡晓, 杨贤庆, 等. 复合酶解裂壶藻渣制备抗氧化肽的工艺研究[J]. 食品工业科技, 2015, 36(16): 167-172.
[7]	林源锋, 谢鑫磊, 付杰, 等. 化学添加剂对裂壶藻突变株发酵产DHA的影响[J]. 食品工业科技, 2017, 38(22): 132-136.
[8]	高颖, 胡晓, 李来好, 等. 超声辅助酶解对裂壶藻抗氧化肽抗氧化活性的影响[C]//中国水产学会, 四川省水产学会. 2016年中国水产学会学术年会论文摘要集. 成都: 中国水产学会, 2016: 343-344.
[9]	ZHANG Y L, SHEN Y X, ZHU Y C, et al. Assessment of the correlations between reducing power, scavenging DPPH activity and anti-lipid-oxidation capability of phenolic antioxidants[J]. LWT-Food Sci Technol, 2015, 63(1): 569-574. doi: 10.1016/j.lwt.2015.03.047
[10]	李瑞杰, 胡晓, 李来好, 等. 罗非鱼皮酶解物钙离子结合能力及其结合物的抗氧化活性[J]. 南方水产科学, 2019, 15(6): 106-111. doi: 10.12131/20190102
[11]	李晓东, 杜玲玲, 张秀秀, 等. 超声对乳清蛋白及其水解物的美拉德产物抗氧化性及结构的影响[J]. 中国食品学报, 2019, 19(2): 62-70.
[12]	CHEN K N, YANG X X, HUANG Z, et al. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: antioxidant activity and volatile compounds[J]. Food Chem, 2019, 295: 569-578. doi: 10.1016/j.foodchem.2019.05.156
[13]	汪清, 李婷, 陈丽丽, 等. 克氏原螯虾蛋白肽及其美拉德反应产物抗氧化活性的研究[J]. 江西水产科技, 2017(2): 3-8. doi: 10.3969/j.issn.1006-3188.2017.02.002
[14]	SHEN Y T, CHEN G J, LI Y H. Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars[J]. LWT-Food Sci Technol, 2018, 95: 308-315. doi: 10.1016/j.lwt.2018.05.008
[15]	VHANGANI L N, van WYK J. Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system[J]. Food Chem, 2016, 208: 301-308. doi: 10.1016/j.foodchem.2016.03.100
[16]	魏玉娇, 郭晓强, 周婷. 酪蛋白-羧甲基壳聚糖美拉德产物的制备及表征[J]. 中国调味品, 2021, 46(2): 19-22. doi: 10.3969/j.issn.1000-9973.2021.02.004
[17]	周冬香, 王惠英, 孙涛, 等. 三种L-赖氨酸与葡萄糖美拉德反应产物的抗氧化性能[J]. 食品科技, 2010, 35(4): 224-227.
[18]	罗章, 辜雪冬, 张玉凤, 等. 咸蛋清蛋白酶解液美拉德反应条件优化及挥发性风味物质分析[J]. 粮食科技与经济, 2020, 45(9): 118-125.
[19]	康乐, 宋焕禄. pH值对牛肉酶解物美拉德产物风味特性的影响[J]. 食品科学, 2017, 38(11): 25-32. doi: 10.7506/spkx1002-6630-201711005
[20]	胡礼, 王金枝, 张春晖, 等. pH与反应温度对鸡骨素酶解液MRPs品质特性的影响[J]. 中国农业科学, 2015, 48(18): 3689-3700. doi: 10.3864/j.issn.0578-1752.2015.18.012
[21]	LAN X H, LIU P, XIA S Q, et al. Temperature effect on the nonvolatile compounds of Maillard reaction products derived from xylosesoybean peptide system: further insights into thermal degradation and cross-linking[J]. Food Chem, 2010, 120(4): 967-972. doi: 10.1016/j.foodchem.2009.11.033
[22]	杨璐, 程稚玲, 霍乃蕊. 美拉德反应提高羊骨胶原肽抗氧化活性研究[J]. 山西农业大学学报 (自然科学版), 2017, 37(2): 115-120.
[23]	丁小强, 陈丽丽, 白春清, 等. 美拉德反应对鱼蛋白酶解物抗氧化活性的影响[J]. 中国调味品, 2017, 42(11): 29-34. doi: 10.3969/j.issn.1000-9973.2017.11.006
[24]	LIU S, YANG D, JIN S, et al. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems[J]. Food Chem, 2008, 108(2): 533-541. doi: 10.1016/j.foodchem.2007.11.006
[25]	贺晓丽, 秦松, 李文军, 等. 海洋生物功能肽构效关系研究进展[J]. 海洋科学, 2020, 44(12): 144-152.
[26]	王传幸, 李国英. 小分子鱼鳞胶原蛋白肽的制备及其抗氧化性测定[J]. 食品科技, 2019, 44(4): 141-145.
[27]	徐浩, 林琳, 刘东旭, 等. 河蚬酶解物美拉德反应产物抗氧化活性研究[J]. 现代食品科技, 2019, 35(1): 189-197.
[28]	MALAYPALLY S P, LICEAGA A M, KIM K H, et al. Influence of molecular weight on intracellular antioxidant activity of invasive silver carp (Hypophthalmichthys molitrix) protein hydrolysates[J]. J Funct Foods, 2015, 18: 1158-1166. doi: 10.1016/j.jff.2014.06.011
[29]	韩佳润, 李雪薇, 赵晨晨, 等. 虾夷扇贝生殖腺酶解物-核糖美拉德反应产物抗氧化特性研究[J]. 食品工业科技, 2017, 38(1): 81-86.
[30]	曲柳青, 崔素萍, 韩晶, 等. 英国红芸豆蛋白抗氧化肽的分离纯化及体外活性研究[J]. 中国食品学报, 2018, 18(12): 164-169.
[31]	YU M, HE S D, TANG M M, et al. Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate[J]. Food Chem, 2018, 243: 249-257. doi: 10.1016/j.foodchem.2017.09.139
[32]	CHALAMAIAN M, DINESH B, HEMALATHA R, et al. Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review[J]. Food Chem, 2012, 135(4): 3020-3038. doi: 10.1016/j.foodchem.2012.06.100
[33]	裴继伟, 丁连坤, 李丽, 等. 牡蛎酶解液-葡萄糖美拉德反应前后体系的溶解特性及氨基酸组成分析[J]. 食品与发酵工业, 2019, 45(20): 93-99.
[34]	刘海梅, 安孝宇, 陈静, 等. 牡蛎酶解液美拉德反应体系优化及产物营养评价[J]. 食品科学, 2017, 38(16): 178-182. doi: 10.7506/spkx1002-6630-201716028

Cited by

Periodical cited type(4)

路俊怡，姜立妍，龙凯，王韬，吴正理，李艳红. HcTLR1通过MyD88-NF-κB信号通路参与三角帆蚌抗菌免疫应答. 南方水产科学. 2024(06): 19-30 .

本站查看

张林宝，孙伟，宁璇璇，蔡文贵，张喆，陈海刚，马胜伟，贾晓平. 菲律宾蛤仔脂多糖诱导的肿瘤坏死因子α VpLITAF基因克隆及其对微生物侵染的应答研究. 海洋与湖沼. 2014(04): 895-901 .

王志新，梁海鹰，杜晓东，朱家萍. 蛋白质组学在贝类研究中的应用. 生命科学研究. 2014(02): 184-188 .

张晗，姜敬哲，王江勇. 蛋白质组学研究的发展及其在经济贝类研究中的应用. 广东农业科学. 2013(22): 170-173+182 .

Other cited types(4)

Preparation and antioxidant properties of Maillard reaction products from Schizochytrium limacinum protein peptides

Abstract

References

Related Articles

Cited by

Periodical cited type(4)

Other cited types(4)

Catalog

Related

[1]	GAO Kunpeng, SUN Jian'an, MAO Xiangzhao. Enzymatic synthesis and purification of Vitamin A docosahexaenoate[J]. South China Fisheries Science, 2022, 18(2): 23-30. DOI: 10.12131/20210288
[2]	YU Wei, OUYANG Tong, LUO Biqi, WU Bin, ZHENG Huina, CAO Wenhong, LIN Haisheng, ZHANG Chaohua, QIN Xiaoming. Study on extraction and purification of glycoprotein from Pinctada martensii' mucus and its antioxidant activity[J]. South China Fisheries Science, 2020, 16(4): 100-107. DOI: 10.12131/20200027
[3]	CAI Miaomiao, CHEN Shengjun, YANG Xianqing, MA Haixia, DENG Jianchao, LI Chunsheng, HU Xiao, QI Bo. Extraction and antioxidant activity of protein from Grateloupia livida[J]. South China Fisheries Science, 2020, 16(2): 99-106. DOI: 10.12131/20190232
[4]	HUANG Haichao, WANG Jinxu, PAN Chuang, YANG Xianqing, QI Bo, LI Laihao, ZHAO Yongqiang. Degradation of Porphyra haitanensis polysaccharide by ultrasonic assisted hydrogen peroxide method and its antioxidant activity analysis[J]. South China Fisheries Science, 2020, 16(1): 110-119. DOI: 10.12131/20190220
[5]	LI Ruijie, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, LIN Wanling, RONG Hui. Calcium ion binding ability of tilapia skin hydrolysate and its antioxidant activity[J]. South China Fisheries Science, 2019, 15(6): 106-111. DOI: 10.12131/20190102
[6]	CHEN Zhiguang, LI Ran, LI Shulei, YANG Libin, JIANG Ranran, ZHONG Haixia, CHEN En, JIANG Guangyang, LI Shuhong. Clone, expression, purification and activity characterization of grass carp (Ctenopharyngodon idellus) Stefin[J]. South China Fisheries Science, 2016, 12(5): 97-104. DOI: 10.3969/j.issn.2095-0780.2016.05.012
[7]	WANG Yueqi, LI Laihao, CAI Qiuxing, WU Yanyan, WANG Xichang, YANG Xianqing, ZHAO Yongqiang. Screening and identification of antioxidant starter culture strains from salted dried fish[J]. South China Fisheries Science, 2016, 12(3): 74-83. DOI: 10.3969/j.issn.2095-0780.2016.03.010
[8]	ZHANG Feng, XIA Xu, ZHOU Aimei, LIU Xin, CAO Yong. Research of antioxidant peptides produced from protein extracted from white shrimp head and shell[J]. South China Fisheries Science, 2015, 11(6): 79-87. DOI: 10.3969/j.issn.2095-0780.2015.06.011
[9]	LIU Qiufeng, WU Chengye, SU Yongchang. Study on antioxidation, animal experiments of hyperglycemia and hyperlipemia of agaropectin from Gracilaria lemaneiformis[J]. South China Fisheries Science, 2013, 9(3): 57-66. DOI: 10.3969/j.issn.2095-0780.2013.03.010
[10]	PAN Houjun, SHI Cunbin, LIU Ruiming, HU Xuefeng, ZHANG Min, WU Shuqin. Extraction, purification and biological activity analysis of extracellular products of Aeromonas hydrophila GYK1 strain isolated from mandarinfish(Siniperca chuatsi)[J]. South China Fisheries Science, 2006, 2(3): 1-6.

Preparation and antioxidant properties of Maillard reaction products from Schizochytrium limacinum protein peptides

Abstract

References

Related Articles

Cited by

Periodical cited type(4)

Other cited types(4)

Catalog

Related

Export File

Citation

Format

Content