Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

“…Recently, some efforts are made to improve the functional properties of proteins through glycation reactions between proteins and sugars, which are based on Maillard reactions (MR) between the ε-amino groups of proteins and the reducing-end carbonyl groups of sugars (Wang et al 2013). MR is a spontaneous reaction without adding chemicals, involving a complex network of non-enzymatic reactions in certain conditions of temperature and water activity, which is one of the major food protein modifying reactions occurring during thermal food processing (Spotti et al 2014).…”

Physicochemical Properties and Storage Stability of Microencapsulated DHA-Rich Oil with Different Wall Materials

“…Maillard reaction products (MRPs) are biological polymer that is produced during the Maillard reaction and have strong antioxidative activity, which is important for applications in the food industry. The Maillard reaction refers to the interaction initiated between the terminal α-or ε-amino group of lysine residues in peptides or proteins and the carbonyl moiety of reducing sugars [16]. Augustin et al confirmed that Maillard reaction products obtained by heating a mixture of protein sources and carbohydrates had a positive influence on encapsulation efficiency [17].…”

Protective Effects of Maillard Reaction Products of Whey Protein Concentrate against Oxidative Stress through an Nrf2-Dependent Pathway in HepG2 Cells

“…35,36) Although several studies have examined the antioxidant activity of MRPs formed by reacting milk protein and sugar, 7,37) their antioxidant activity was evaluated by chemical measurements, including determination of reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity. The biological antioxidant effects of Maillard-reacted milk protein with sugar have not been investigated extensively.…”

“…6,7) Whey protein concentrate (WPC) as a protein source was used in this study. Our preliminary experiment showed that treatment of glucose-whey protein concentrate conjugate (Glc-WPC) significantly increased intracellular reduced glutathione (GSH) level in HepG2 cells treated with tert-butyl hydroperoxide (t-BHP) even compared to the untreated control, whereas glucose-sodium caseinate did not show any protective activity against the oxidative stress (Supplementary Fig.…”

“…8) Whey is at present also widely used in bodybuilding supplements. While many studies reported that MRPs derived from whey proteins have antioxidant and phagocytic activity, 7,9) studies on the effect of MRPs from milk protein-sugar model on living cells are not investigated well.…”