Characterization of silver carp (Hypophthalmichthys molitrix) myosin protein glycated with konjac oligo-glucomannan

Liu, Jianhua; Xu, Qiang; Zhang, Jingjing; Zhao, Ping; Ding, Yuting

doi:10.1016/j.foodhyd.2016.01.019

Cited by 34 publications

(14 citation statements)

References 41 publications

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“…SEM has been widely used to detect the effects of glycosylation on the microstructure of samples (Liu, Xu, Zhang, Zhao, & Ding, 2016;Moeckel, Duerasch, Weiz, Ruck, & Henle, 2016) MPH and xylose, and that polymerization reactions were likely to have occurred between the two, which changed the microstructure of MPH. The mechanisms of MPH-xylose graft copolymer formation could be due to the breaking of intramolecular non-covalent bonds in MPH during MR (Niu, Jiang, Pan, & Zhai, 2011), paralleled by the covalent bonding of xylose molecules to MPH, which surrounded the MPH and extended the size of the molecule.…”

Section: Sem Analysismentioning

confidence: 99%

Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Zhang

Fan

et al. 2018

CyTA - Journal of Food

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Morchella protein hydrolysate (MPH) is produced from an edible and medicinal fungus, Morchella esculenta (L.), and exhibits antioxidant activity. In order to further improve the antioxidant activity of MPH, glycosylation of MPH was conducted by applying response surface methodology via the Maillard reaction (MR). Optimum glycosylation conditions were confirmed as: xylose/MPH mass ratio of 3.7:1, pH 11.80, and reaction time 60 min. The glycosylation of MPH under these optimized conditions was characterized by Fourier transform infrared spectroscopy, fluorescence spectroscopy, and scanning electron microscopy. In vitro antioxidant activity tests showed that glycosylated MPH had significantly enhanced antioxidant activities compared to the native MPH, heat-treated MPH, or a MPH-xylose mixture. Collectively, these results indicate that glycosylation by the MR can improve the antioxidant activity of MPH, making it a novel source of natural antioxidants with excellent developmental prospects as a functional food.Mejoramiento de la actividad antioxidante de la proteína hidrolizada de Morchella esculenta a partir de la aplicación de una reacción de glicosilación optimizada RESUMEN La proteína hidrolizada de Morchella (MPH) se produce a partir de un hongo comestible y medicinal, Morchella esculenta (L.), constatándose que la misma posee actividad antioxidante. Con el fin de mejorar su actividad antioxidante se realizó la glicosilación de la MPH utilizando la metodología de superficies de respuesta mediante la reacción de Maillard. En este sentido, se verificó que las condiciones óptimas para la glicosilación fueran: relación de masa xilosa/MPH de 3.7:1, pH de 11.80 y tiempo de reacción de 60 min. Alcanzadas estas condiciones optimizadas, se caracterizó la glicosilación de la MPH empleando espectroscopía infrarroja transformada de Fourier, espectroscopía de fluorescencia y microscopía electrónica de barrido. Las pruebas de actividad antioxidante in vitro indicaron que, en comparación con la MPH nativa, la MPH tratada térmicamente o una mezcla de MPH-xilosa, la MPH glicosilada mostró un aumento significativo de sus actividades antioxidantes. En conjunto, estos resultados constatan que la glicosilación mediante la reacción de Maillard puede mejorar la actividad antioxidante de la MPH, convirtiéndola en una novedosa fuente de antioxidantes naturales que, además, exhibe excelentes posibilidades de ser desarrollada como alimento funcional.

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Section: Sem Analysismentioning

confidence: 99%

Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Zhang

Fan

et al. 2018

CyTA - Journal of Food

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“…In the last decade, the Maillard reaction-a nonenzymatic chemical reaction between a carbonyl compound (usually a reducing sugar) and protein amino groups-has been reported to remarkably improve the techno-functional properties of proteins and even endows them with novel functionality. The Maillard reaction (MR) leads to the formation of protein-sugar conjugates with the enhanced emulsifying ability [12], solubility, antibacterial, antioxidant properties [13,14], and even alleviates the allergenicity of proteins [15][16][17]. As reported by Medrano et al [18], glycation of β-lactoglobulin with glucose exhibited improved foaming stability, suggesting increased adsorption to the air/water interface.…”

Section: Introductionmentioning

confidence: 98%

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Mshayisa

Wyk

2021

International Journal of Food Science

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The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution to global food security. This study was aimed to establish the effect of conjugation via the Maillard reaction on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. Reaction mixtures containing black soldier fly larvae protein concentrate and glucose (2 : 1 weight ratio) were wet-heated at 50, 70, and 90°C for 2, 4, 6, 8, and 10 h, respectively, with an initial pH of 9. The results showed that the browning indices of the black soldier fly larvae-glucose (BSFL-Glu) model system increased with an increase in reaction time and temperature, with conjugates formed at 90°C exhibiting the highest browning intensity at 420 nm. At 50°C, the DPPH-RS of the conjugates ranged from 15.47 to 32.37%. The ABTS+ radical scavenging activity of BSFL-Glu conjugates produced at 90°C exhibited significantly ( p < 0.05 ) higher scavenging activity as a function of reaction time. The foaming capacity of BSFL-Glu conjugates produced at 70°C showed a significant increase ( p < 0.05 ) as a function of reaction time. Principal component analysis was applied to browning and antioxidant indices. Component 1 of the score plot accounted for 89%, while component 2 accounted for 8% of the observed variability and allowed discrimination/differentiation of the samples based on the heating temperature. These findings provide a practical means to improve the functionality of novel edible insect proteins for food application.

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“…Recent studies found that KOG with different molecular weights has different biological functions (Liu et al., ). Several methods have been developed to produce KOG by depolymerization of KGM such as acid degradation, oxidative degradation, physical methods, and enzymatic hydrolysis (Courtois, ; Liu, Xu, Zhang, Zhao, & Ding, ). Enzymatic hydrolysis has been the most widely used in the degradation of polysaccharides due to it can be safely produced oligosaccharides in room temperature (Liu et al., ).…”

Section: Introductionmentioning

confidence: 99%

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

Ariestanti

Seechamnanturakit

Harmayani

et al. 2019

Food Science & Nutrition

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Konjac glucomannan (KGM) is a polysaccharide extracted from Amorphophallus konjac, and its degradation product is konjac oligo‐glucomannan (KOG). The aim of this study was to produce KOG from KGM and to evaluate its effect on the gut microbiota in fecal batch culture. KOG was produced by enzymatic hydrolysis using β‐mannanase. The optimum conditions were as follows: reaction temperature of 48°C, reaction time of 4 hr, pH of 5.5 and E/S of 0.05% followed by purification step using 3,000 NMWC ultrafiltration (UF) membrane pore size. The effect of KOG on changes in human fecal bacterial populations and short‐chain fatty acids (SCFAs) production was evaluated. The results showed that low‐molecular weight KOG (LKOG) from purification step with concentration of 9.54 mg/ml, and a prebiotic index (PI) of 0.76 was successfully produced. LKOG can enhance the production of butyric acid in the colon with the highest concentration (8.24 mM) found at 72 hr fermentation.

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Characterization of silver carp (Hypophthalmichthys molitrix) myosin protein glycated with konjac oligo-glucomannan

Cited by 34 publications

References 41 publications

Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

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