Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars

Chevalier, François; Chobert, Jean‐Marc; Génot, Claude; Haertlé, Thomas

doi:10.1021/jf010549x

Cited by 118 publications

(79 citation statements)

References 40 publications

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“…Thus among ice cream extracts containing 17.5 mg/ml of added WPI, those extracted from WPI glycated with the rare sugars All and Psi had the highest antioxidant activity of all of the glycated WPI samples. MRPs have been found to have a higher radical scavenging activity compared to the native protein (Chevalier et al, 2001) and MRPs of protein conjugated to All were shown to have the highest antioxidant activity of all MRPs conjugated with D-aldohexoses (Sun et al, 2006a;Sun et al, 2006b). …”

Section: Resultsmentioning

confidence: 99%

“…Unfolded proteins have hydrophobic groups that are exposed to the surface and, compared to the native proteins, more of these hydrophobic groups would be inserted into the liquid phase at a water-liquid interface (Hettiarachchy and Ziegler, 1994). It has been shown that glycated β-lactoglobulin enhanced emulsification because of the hydrophobicity changes and conformational modifications brought about by glycation of the molecule (Chevalier et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

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Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Puangmanee

Hayakawa

Sun

et al. 2008

FSTR

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Puangmanee

Hayakawa

Sun

et al. 2008

FSTR

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“…However, the biological function of this protein in addition to the transport of retinol and fatty acids has not yet been satisfactorily resolved. Recent studies have shown that ␤-LG produces hypocholesterolemic (44,45) and antioxidant effects (46,47) and may also serve as a growth factor for mammalian cells (48). The protein is acid-resistant in the gastrointestinal tract with a superior absorption capability via a receptor-mediated process (49 -51).…”

Section: Figmentioning

confidence: 99%

Epitope Mapping of a Monoclonal Antibody Specific to Bovine Dry Milk

Song

Chen

Yang

et al. 2005

Journal of Biological Chemistry

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␤-Lactoglobulin (␤-LG) is a bovine milk protein sensitive to thermal denaturation. Previously, we demonstrated that such structural change can be detected by a monoclonal antibody (mAb) specific to denatured ␤-LG. In the present study, we show a dramatic increase in ␤-LG immunoreactivity when heating raw milk between 70 and 80°C. To map out the specific epitope of ␤-LG recognized by this mAb, we used a combined strategy including tryptic and CNBr fragments, chemical modifications (acetylation and carboxymethylation), peptide array containing in situ synthesized peptides, and a synthetic soluble peptide for immunoassays. The antigenic determinant we defined was exactly located within the D strand (residues 66 -76) of ␤-LG. Circular dichroic spectral analysis shows that carboxymethylation on ␤-LG not only resulted in a substantial loss of ␤-configuration but also exerted a 10 times increase in immunoreactivity as compared with heated ␤-LG. The result suggests that a further disordered structure occurred in ␤-LG and thus rendered the mAb recognition. Mutations on each charged residue (three Lys and one Glu) revealed that Lys-69 and Glu-74 were extremely essential in maintaining the antigenic structure. We also show an inverse relationship between the immunoreactivity in heated ␤-LG and its binding to retinol or palmitic acid. Most interestingly, pH 9 -10, which neutralizes the Lys groups of ␤-LG, not only reduced its immunoreactivity but also its binding to palmitic acid implicating a role of Lys-69. Taken together, we concluded that strand D of ␤-LG participated in the thermal denaturation between 70 and 80°C and the binding to retinol and palmitic acid. The antigenic and biochemical roles of mAb specific to D strand are discussed in detail.

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“…Chevalier et al 13) modified β LG with arabinose and ribose, and they reported that the concentration of 50% of inhibition (IC50) of β LG arabinose was 4.0 mg mL, while the IC50 of β LG ribose was 2.7 mg mL. In the present A, B and C show xylose, hydrolysate from conjugated β LG xylose, and hydrolysate from conjugated β LG xylobiose, respectively.…”

Section: Scavenging Effects On Dpph Radicalsmentioning

confidence: 57%

“…13,14) On the other hand, functional oligosaccharides used as modifiers have not been extensively studied. In fact, no studies have been done using xylobiose as a modifier in the Maillard reaction.…”

Section: )mentioning

confidence: 99%

Improved Radical Scavenging Activity of .BETA.-Lactoglobulin-xylobiose Modified by the Maillard Reaction

Yajima¹,

Onodera²,

Takeda³

et al. 2007

J. Appl. Glycosci.

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Milk, especially bovine milk, is widely consumed, and is processed into various foods such as cheese and butter. Whey, the main residue of dairy industries, contains appreciable amounts of proteins such as β lactoglobulin (β LG), α lactoalbumin and immunoglobulin. 1)Although many approaches to utilize the whey proteins have been tried, the uses of the proteins are limited. From a technological perspective, one of the most frequently encountered problems with milk is the non enzymatic browning that results from the Maillard reaction, especially at high temperatures during thermal treatments. The reaction occurs between milk proteins and lactose, the most abundant milk sugar. In this reaction, reducing sugars react with an amino acid to produce a Schiff base and an Amadori compound in the first steps, and then advanced glycated end products (AGEs), including melanoidins, in the end stages.It has been revealed that change the nutritive and physical functions of protein were improved by the Maillard reaction, and many studies have examined this process. For example, it was reported that protein modifications improved emulsion stability, 2 5) changed the denaturation temperature of protein, 6) had positive effects on the immune system, 7 9) affected calcium transport in Caco 2 cells, 10,11) and changed functional properties of carp myosin.12) The antioxidant activity of protein also could be improved by the Maillard reaction. 13,14) On the other hand, functional oligosaccharides used as modifiers have not been extensively studied. In fact, no studies have been done using xylobiose as a modifier in the Maillard reaction. Xylo oligosaccharide positively influences enterobacterial flora, and is preferentially utilized by B. adolescentis, B. infantis and B. longum as an energy source. 15) In our preliminary study, it was found that xylobiose could react with protein faster than maltose and lactose. This study was done ( i ) to develop a new food resource using whey proteins, especially β LG, (ii) to improve whey protein function via the Maillard reaction, and (iii) to investigate radical scavenging activity of β LG xylobiose. MATERIALS AND METHODSMaterials. β lactoglobulin (β LG) from bovine milk was purchased from Sigma (St. Louis, MO, USA). Xylobiose was purchased from Towa Chemical Industry Co., Ltd. (Tokyo, Japan). Lactose was purchased from Nacalai Tesque (Kyoto, Japan).Preparation of β-LG-xylobiose conjugate. β LG and saccharides were dissolved in 0.2 M phosphate buffer (pH 7.8), and the final concentration of β LG and the saccharide were adjusted to 5 mg/mL. The solution was frozen at 40 C and lyophilized in a freeze dryer (FD 81, Tokyo Rika Kikai Co., Ltd., Tokyo, Japan) for 4 days to obtain a powder. The lyophilized powders were incubated at 40 C and 30 40% relative humidity in the incubator (MIR 152, Sanyo Electric Co., Ltd., Osaka, Japan), and were kept under these conditions for 1, 4 and 7 days. To remove unreacted saccharides, conjugated β LG xylobiose was dissolved in distilled water and dialyzed for 3 days...

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Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars

Cited by 118 publications

References 40 publications

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream

Epitope Mapping of a Monoclonal Antibody Specific to Bovine Dry Milk

Improved Radical Scavenging Activity of .BETA.-Lactoglobulin-xylobiose Modified by the Maillard Reaction

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