Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion. (October 2021)

• Record Type: Journal Article
• Authors: Han, Jia-Run; Han, Yi-Tong; Li, Xue-Wei; Gu, Qing; Li, Ping; Zhu, Bei-Wei
• Is Part Of: Food bioscience. Volume 43(2021)
• Publication Date: 2021-10
• Subjects: Maillard reaction -- Yesso scallop female gonad hydrolysates -- Organic solvent extraction -- In vitro digestion -- Antioxidant ability; SFGs Yesso scallop female gonads -- SFGHs Scallop female gonad hydrolysates -- MRPs Maillard reaction products -- ABTS 2′2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) -- DPPH 1, 1-Diphenyl-2-picrylhydrazyl radical -- H2O2 hydrogen peroxide -- EPR electron paramagnetic resonance; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101262
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Yesso scallop ( Patinopecten yessoensis ) gonad is the main by-product during processing. Our previous studies found that its Alcalase hydrolysates can act as a worthy precursor for Maillard reaction in the presence of ribose. Basing on the understanding of the characteristics of scallop female gonad hydrolysates (SFGHs)-ribose Maillard reaction products (MRPs), it was further extracted by different organic reagents and then was subjected to an in vitro digestion. The effects of digestion on the antioxidant and antimicrobial capacities of organic extracts from SFGHs-ribose MRPs were determined. Results showed that the scavenging activities of ethanol and methanol extracts on both ABTS· + and DPPH· + increased significantly before digestion, where methanol extracts were better than that of ethanol. However, the ·OH scavenging and linoleic acid peroxidation inhibition activities of MRPs were reduced in both extracts. Interestingly, there was a significant increase in the ABTS· +, ·OH scavenging activities and peroxidation inhibition capacity for all samples following digestion except for DPPH· + scavenging activity. MRPs-methanol extracts showed the highest antimicrobial effect against Escherichia coli ( E. coli ) than other samples. Moreover, the HepG2 cell viability of MRPs-methanol extracts after digestion was increased to 89.58 %, which was 1.49, 1.26 and 1.14 times higher than H2 O2 -treated, SFGHs and MRPs group, respectively. Therefore, it is suggested that methanol extraction can improve the antioxidant capacity of SFGHs-ribose MRPs during digestion, and the corresponding extracts can be utilized as food antioxidants. Highlights: Scallop female gonad hydrolysates (SFGHs) and ribose produced Maillard reaction products (MRPs). SFGHs-ribose MRPs was further extracted by organic reagents and subjected to an in vitro digestion. Methanol extracts during digestion can be used as antioxidants for suppressing of radical scavenging and lipid oxidation. Methanol extraction can improve the antimicrobial capacity of SFGHs-ribose MRPs. SFGHs-ribose MRPs methanol extracts reduced the cytotoxicity induced by H2 O2 in HepG2 cells during digestion.