Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction

Han, Yi-Tong; Zhao, Chen; Han, Jia‐Run; Yan, Jia‐Nan; Du, Yi‐Nan; Shang, Wenjing; Wu, Hai‐Tao

doi:10.1007/s11694-019-00199-0

Cited by 10 publications

(7 citation statements)

References 53 publications

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“…The initial intermediates in the Maillard reaction reacted through the Strecker degradation to form colorless substances and further formed fluorescent compounds. , The fluorescent products were identified as the precursors of the Maillard browning products and early indicators of the Maillard reaction . To locate the formation stage of fluorescent compounds in the Maillard reaction of peptides, Ala-Gln was selected to establish a model system.…”

Section: Resultsmentioning

confidence: 99%

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

Xue

Zhou

et al. 2023

J. Agric. Food Chem.

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The dynamic changes in fluorescence intensity of the Maillard reactions of l-alanyl-l-glutamine (Ala-Gln)/Diglycine (Gly-Gly)/glycyl-l-glutamine (Gly-Gln) and glucose were investigated. It was found that the fluorescence intensity would increase with the reaction time; however, it would decrease after longer heating at higher temperatures, which was accompanied by rapid browning. The strongest intensity occurred at 45, 35, and 35 min at 130 °C for Ala-Gln, Gly-Gly, and Gly-Gln systems, respectively. The simple model reactions of Ala-Gln/Gly-Gly and dicarbonyl compounds were selected to reveal the formation and mechanism of fluorescent Maillard compounds. It was confirmed that both GO and MGO could react with peptides to form fluorescent compounds, especially GO, and this reaction was sensitive to temperature. The mechanism was also verified in the complex Maillard reaction of pea protein enzymatic hydrolysates.

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Section: Resultsmentioning

confidence: 99%

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

Xue

Zhou

et al. 2023

J. Agric. Food Chem.

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“…Early indicators of the Maillard reaction include fluorescent chemicals, which were developed prior to the synthesis of browning products ( Chen, Yang, Hong, Feng, Liu, & Luo, 2020 ). Strecker degradation during the Maillard reaction changed the initial intermediate into a noncolor fluorescent substance, and further reactions resulted in browning and the production of a fluorescent molecule, a precursor to the pigment material ( Han et al, 2019 ). Fig.…”

Section: Resultsmentioning

confidence: 99%

Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions

Han,

Zhai,

Shi

et al. 2024

Food Chemistry: X

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“…These effects may involve Nrf2/HO-1 and NF-κB pathway and mitochondrial pathway. [76,86,91,94,96,151,[169][170][171] In vivo experiments established the model of acute ethanolinduced C57BL/6 mice, zebrafish, and C. elegans. Peptide P03 supplementation administered at 20 mg/kg activated the Nrf2/HO-1 pathway, blocked NF-κB nuclear translocation, alleviated oxidative stress, and regulated acute alcoholic liver injury in mice.…”

Section: Antioxidantsmentioning

confidence: 99%

Chemical substances and their activities in sea cucumber Apostichopus japonicus: A review

Lu,

Wang,

et al. 2023

Archiv der Pharmazie

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Apostichopus japonicus, also known as Stichopus japonicus, with medicinal and food homologous figures, is a globally recognized precious ingredient with extremely high nutritional value. There is no relevant review available through literature search, so this article selects the research articles through the keywords “sea cucumber” and “Apostichopus japonicus (Stichopus japonicus)” in six professional databases, such as Wiley, PubMed, ScienceDirect, ACS, Springer, and Web of Science, from 2000 to the present, summarizing the extraction, isolation, and purification methods for the four major categories (polysaccharides, proteins and peptides, saponins, and other components) of the A. japonicus chemical substances and 10 effective biological activities of A. japonicus. Included are anticoagulation, anticancer/antitumor activities, hematopoiesis, regulation of gut microbiota, and immune regulatory activities that correspond to traditional efficacy. Literature support is provided for the development of medicines and functional foods and related aspects that play a leading role in future directions.

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Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction

Cited by 10 publications

References 53 publications

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions

Chemical substances and their activities in sea cucumber Apostichopus japonicus: A review

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