Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate

Abstract

Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPI G ) possesses a more favorable thermal stability compared to native MPI (MPI N ), heated MPI (MPI H ) and an unheated mixture of MPI and xylose (MPI-X M ). MPI G exhibited significantly enhanced antioxidant activity compared to MPI N , MPI H , and MPI-X M . These results indicate MPI G can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.Keywords: Maillard reaction; Morchella esculenta protein; xylose; thermal stability; antioxidant activity.Practical Application: Glycated Morchella esculenta protein isolate can potentially be used as a natural protein antioxidant for healthcare and food industry.

Optimization of the functional properties of a drink based on tubers of purple mashua (Tropaeolum tuberosum Ruíz y Pavón)

“…This supposes that the antioxidant capacity of the mashua extracts could have increased due to the high temperatures and short pasteurization times applied. Some studies have shown that the increase in antioxidant capacity during thermal treatment may be due to the formation of the products of the Maillard reaction (Zhang et al, 2018). On the other hand, by increasing the pasteurization times and the pasteurization temperatures, the antioxidant capacity of the mashua extracts was reduced, perhaps due to the loss of other antioxidants such as anthocyanins and polyphenols (Table 2).…”

Microencapsulation of grape seed oil by spray drying

“…With respect to the wall material, higher antioxidant activity was observed when maltodextrin was used in combination with gum Arabic (Table 2), probably due to greater TPC content (41.6 mg gallic acid/g oil) than in powder formulated with only GA (32.3 mg gallic acid/g oil). Moreover, since maltodextrin 10DE and gum Arabic are sources of reducing sugars (BeMiller & Huber, 2007) and protein (Comunian & Fávaro-Trindade, 2016), respectively, it is plausible that the Maillard reaction could take place during thermal processing, resulting in formation of Maillard reaction products (MRP) with antioxidant properties (Zhang et al, 2017).…”

Hepatoprotective Effects ofMorchella esculentaagainst Alcohol-Induced Acute Liver Injury in the C57BL/6 Mouse Related to Nrf-2 and NF-κB Signaling

“…The trace levels of heavy metals found suggest that it is safe for consumption. As previously reported, ME polysaccharides and proteins can increase antioxidant enzyme activity and improve immune system function [14, 34]. M. esculenta polysaccharide protects NR8383 cells from PM2.5-induced inflammation by inhibiting NF- κ B activation [16], and total flavonoids of M. esculenta have anti-inflammatory effects through lipopolysaccharide-stimulated RAW264.7 macrophages [17].…”