Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

•Molecular rearrangements and production of new small molecules occurred in all MRPs.•BCP lost its known ACE inhibitory activity by Maillard reaction with reducing sugars.•Sugar–BCP MRPs may be used as effective antioxidants. The purpose of this study was to evaluate the biological activities and ph...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (4), p.3837-3845
Main Authors: Jiang, Zhanmei, Wang, Lizhe, Wu, Wei, Wang, Yu
Format: Article
Language:English
Subjects:
ACE inhibitory activity
Animals
Antioxidant activity
Antiproliferative activity
Biological and medical sciences
Bovine casein peptide
Caco-2 Cells
Caseins - chemistry
Caseins - pharmacology
Cattle
Cell Survival
Food toxicology
Galactose - chemistry
Galactose - pharmacology
Glucose - chemistry
Glucose - pharmacology
Humans
Maillard Reaction
Maillard reaction products
Medical sciences
Models, Chemical
Oxidation-Reduction
Peptides - chemistry
Peptides - pharmacology
Ribose - chemistry
Ribose - pharmacology
Toxicology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Molecular rearrangements and production of new small molecules occurred in all MRPs.•BCP lost its known ACE inhibitory activity by Maillard reaction with reducing sugars.•Sugar–BCP MRPs may be used as effective antioxidants. The purpose of this study was to evaluate the biological activities and physicochemical properties of Maillard reaction products (MRPs), derived from aqueous reducing sugar (ribose, galactose and lactose) and bovine casein peptide (BCP) model systems. The fluorescence intensity of ribose-BCP MRPs reached the maximum value within 1h, while it took 3h for galactose-BCP MRPs. Size exclusion chromatography of all the MRPs indicated molecular rearrangements and production of new smaller molecules, as a function of the heating time. The consumption of ribose and amino groups was the highest in the ribose-BCP MRPs. BCP lost its known angiotensin-I-converting enzyme (ACE) inhibitory activity by the Maillard reaction with reducing sugars. Ribose–BCP MRPs had the lowest ACE inhibitory activity, but they showed the highest 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity and ferrous reducing power among all the MRPs. Galactose-BCP MRPs inhibited, slightly the growth of Caco-2 cells, while ribose-BCPand lactose-BCP MRPs had no cytotoxicity.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.06.041