Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose

• Published in: Journal of food science 2021-09, Vol.86 (9), p.4001-4016
• Main Authors: Han, Jia‐Run, Du, Yi‐Nan, Song, Liang, Song, Yu‐kun, Yan, Jia‐Nan, Jiang, Xin‐Yu, Wu, Hai‐Tao, Zhu, Bei‐wei
• Format: Article
• Language: English
• Subjects: Additives; antioxidant enzymes; Antioxidants; Apoptosis; Atomic force microscopy; Catalase; Damage; decapeptide; DNA damage; Food; Food additives; Fourier transforms; Glutathione; Glutathione peroxidase; Glutathione reductase; hepatic protection; High performance liquid chromatography; Hydrogen peroxide; Hydrolysates; Liquid chromatography; Maillard reaction; Maillard reaction products; Malondialdehyde; Mass spectrometry; Mass spectroscopy; Oxidation; Oxidative stress; Peptides; Peroxidase; Reductases; Ribose; scallop mantle; structure changes; Superoxide dismutase
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.15848

Here, a novel decapeptide IVTNWDDMEK with Maillard reactivity derived from scallop Chlamys farreri mantle was identified. The structural characteristics and in vitro hepatoprotective effects of IVTNWDDMEK conjugated with ribose were further investigated. The changes in decapeptide structures were determined by ultraviolet–visible (UV–vis), Fourier transform infrared (FTIR), and atomic force microscopy (AFM), and the modification sites induced by Maillard reaction of IVTNWDDMEK and ribose were monitored by high performance liquid chromatography/tandem mass spectrometry (HPLC‐MS/MS). Maillard reaction products (MRPs) of IVTNWDDMEK‐ribose demonstrate hepatoprotective benefits through the suppression of DNA damage and apoptosis induced by oxidative stress in human HepG2 cells in addition to enhancing the antioxidant activities. Moreover, after treatment with decapeptide‐ribose MRPs, the activities of cellular antioxidative enzymes, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH‐Px), and glutathione reductase (GSH‐Rx) were remarkably increased, while the content of malondialdehyde (MDA) was decreased compared with H2O2‐treated group, thereby enhancing the intracellular antioxidant defenses. These findings demonstrate the potential utilization of decapeptide IVTNWDDMEK‐ribose MRPs as food antioxidants to suppress oxidative damage. Practical Application In recent years, several food‐derived bioactive peptides and their derivatives are regarded as good dietary antioxidants for reducing oxidative stress and improving liver function. Here, a novel Maillard reactive decapeptide IVTNWDDMEK, identified from scallop mantle hydrolysates by peptidomics in the previous study was synthesized. Then, the correlation between intercellular antioxidant activities and chemical structure changes of IVTNWDDMEK‐ribose Maillard reaction conjugates was further studied. The preferable hepatoprotective activities of decapeptide IVTNWDDMEK‐ribose MRPs indicated that these MRPs could be potentially utilized as food antioxidants or additives in the production of nutritional foods.