Article
Agriculture, Multidisciplinary
Ru Song, Min Shi, Luo Gu
Summary: The digestibility and microbial effects of half-fin anchovy hydrolysates/glucose MRPs were investigated, showing potential positive impacts on gut microbiota with increased anti-inflammatory activity in both female and male mice. Sex-related differences in bacterial abundance were observed, with alterations in the density of specific phyla and higher levels of certain acids in feces after treatment.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Min Shi, Ru Song, Luo Gu
Summary: The oxidative state of the intestinal tracts of healthy animals was studied after short-term intake of half-fin anchovy hydrolysates (HAHp) and their thermal or Maillard reaction products (MRPs). The results showed that the MRPs of HAHp-H, HAHp-3%G MRPs, and HAHp-3%F MRPs administration decreased serum tumor necrosis factor-alpha concentration compared to the control group (CK). No histological damage was observed in the jejunum, ileum, and colonic tissues of all groups. The thermal products of HAHp might have a broad application prospect in improving antioxidant defense in vivo in healthy animals.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Polymer Science
Anh Quoc Le, Van Phu Dang, Ngoc Duy Nguyen, Chi Thuan Nguyen, Quoc Hien Nguyen
Summary: In this study, the gamma ray-induced Maillard reaction method was used to improve the water solubility and antibacterial activity of chitosan and glucosamine. The resulting CTS-GA MRP powder showed good solubility, high antibacterial activity, and low cytotoxicity. Therefore, this water-soluble CTS-GA MRP powder can be used as an ideal natural preservative for food and cosmetics.
Article
Food Science & Technology
Ao Sun, Lining Chen, Wei Wu, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu
Summary: Wheat gluten protein hydrolysates were subjected to xylose-induced Maillard reaction at different temperatures (80℃, 100℃, and 120℃) after preparation by Flavourzyme. The resulted MRPs showed increased UV absorption and fluorescence intensity at 120℃, indicating the formation of a large amount of Maillard reaction intermediates. Both thermal degradation and cross-linking occurred during the Maillard reaction, with the former playing a more dominant role at 120℃. MRPs at 120℃ exhibited high umami and low bitter taste, accompanied by a high content of umami amino acids and low content of bitter amino acids. Furans and furanthiols with pronounced meaty flavor were identified as the main volatile compounds in MRPs at 120℃. Overall, high temperature-induced Maillard reaction of wheat gluten protein hydrolysates and xylose is a promising strategy for generating potential plant-based meat flavoring.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie, Rene Lametsch
Summary: Research showed that hydrolysates of porcine hemoglobin had a neutral flavor profile and broad application; bovine meat and heart hydrolysates were rich in umami flavor, suitable for savory applications; porcine plasma hydrolysate had a liver flavor, suitable for meat products requiring liver flavor.
Article
Food Science & Technology
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, Maomao Ma, Junxin Zhao, Jiaheng Xia, Meina Li, Yujing Yang, Ping Yu, Deming Gong, Dongman Wan
Summary: This study investigated the structural and functional properties of the Maillard reaction products (MRPs) prepared from Cinnamomum camphora seed kernel protein isolate (PI) and dextran (DX). The results showed that the PI-DX conjugates had a more ordered structure, better solubility, emulsifying properties, thermal stability, and antioxidant activities compared to heated PI.
Article
Chemistry, Applied
Lee Suan Chua, Farah Izana Abdullah, Teck Kwang Lim, Qingsong Lin
Summary: This study aimed to extract bioactive peptides from the white and purple flower varieties of Orthosiphon aristatus leaves. The results showed that trypsin hydrolysates had higher antioxidant and antibacterial activities. The white flower hydrolysates exhibited higher radical scavenging activity, while the purple flower hydrolysates showed higher ferric reducing power and bacterial growth inhibition.
Article
Food Science & Technology
Yin Li, Dongyi Hu, Jianlian Huang, Shaoyun Wang
Summary: The study demonstrated that CMP-MRP obtained through Maillard reaction showed remarkable antioxidant and anti-aging capacities in Drosophila models, improving lifespan, athletic ability, and reducing oxidative stress markers. The results suggest that CMP-MRP has great potential as a food-derived anti-aging agent in health food and biomedicine fields.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Chemistry, Applied
Peng Wang, Cen Zhang, Yucheng Zou, Yang Li, Hui Zhang
Summary: In this study, lysozyme and dextran sulfate sodium salt were alternately deposited on electrospun cellulose acetate nanofibers and crosslinked via Maillard reaction, resulting in improved thermal stability and antibacterial activities. The immobilized lysozyme maintained high activity after heating and the nanofibrous mats exhibited enhanced antibacterial effects against Staphylococcus aureus and Escherichia coli.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Jelena Krstic, Aleksandra Radosavljevic, Jelena Spasojevic, Nikolina Nikolic, Uros Jovanovic, Nadica Abazovic, Zorica Kacarevic-Popovic
Summary: Hydrogels consisting of radiation-degraded chitosan, poly(vinyl alcohol), and Ag nano-filler were synthesized using two-stage and single-stage procedures. The study found that hydrogels synthesized using the single-stage procedure exhibited stronger antibacterial activity, possibly due to the higher mobility of radiation-modified chitosan in the network.
RADIATION PHYSICS AND CHEMISTRY
(2022)
Article
Food Science & Technology
Xue Zhou, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho
Summary: The Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein, prepared at a low temperature, reduced bitterness and increased umami taste. The concentration of MRIs positively correlated with umami and saltiness intensity, making them a potential substitute for salt reduction. Increased MRIs also promoted aldosterone secretion in saliva, enhancing human perception of saltiness.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Shu-Rui Zhong, Meng-Fan Li, Zhi-Hua Zhang, Min-Hua Zong, Xiao-Ling Wu, Wen-Yong Lou
Summary: The Maillard reaction products (MRPs) prepared by conjugating soy protein isolate (SPI) with oligosaccharides showed enhanced antioxidative activities, promoted the growth of Lactobacillus casei, and improved the survival rate under adverse conditions. These MRP-based SPI-oligosaccharide conjugates have great potential for microencapsulation of probiotics.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Xinzhi Li, Shao-Quan Liu
Summary: This study investigated the influence of thermal treatment, cysteine, and xylose addition on the modification of volatile compounds in lactic acid bacterium fermented pork hydrolysates. It was found that potent sulfur-containing volatiles were formed only when both cysteine and xylose were present, but the variety and amount of these volatile compounds were limited due to the moderate heating temperature and shorter time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Qian Li, Xiaojing Li, Zeyue Ren, Ruijiao Wang, Yun Zhang, Jia Li, Fanyi Ma, Xiuhua Liu
Summary: This study investigated the effect of heating temperature on Maillard reaction products of polysaccharides from Dioscorea opposita, showing that esters were produced the most at 90 degrees Celsius and exhibited high antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Xuefeng Wang, Dan Zhang, Qihong Guo, Yuehong Pu, Aixiang Huang, Jiangping Fan
Summary: This study aimed to explore umami peptides derived from protein hydrolysates of Morchella esculenta. The researchers found that the ultrafiltration fractions of the protein hydrolysates exhibited the strongest umami taste and the overall flavor was significantly improved after the Maillard reaction. They also identified 37 peptides from the fractions and screened out two novel umami peptides through bioinformatics and molecular docking. The study provides insights into the development and utilization of Morchella esculenta in flavored foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)