Glycation with uronic acid-type reducing sugar enhances the anti-inflammatory activity of fish myofibrillar protein via the Maillard reaction. (1st May 2023)

• Record Type: Journal Article
• Authors: Li, Wenzhao; Yang, Boxue; Joe, Ga-Hyun; Shimizu, Yutaka; Saeki, Hiroki
• Is Part Of: Food chemistry. Volume 407(2023)
• Publication Date: 2023-05-01
• Subjects: A294 UV-absorbance at 294 nm -- A420 UV-absorbance at 420 nm -- AC Actin -- AO Alginate oligosaccharide -- DEME Dulbecco's modified Eagle's medium -- DHA Docosahexanoic Acid -- DP Degree of polymerization -- ELISA Enzyme-linked immunosorbent assay -- EPA Eicosapentanoic acid -- FBS Fetal bovine serum -- Gal Galactose -- GalA Galacturonic acid -- Glu Glucose -- GluA Glucuronic acid -- IL-1β Interleukin-1β -- IL-6 Interleukin-6 -- LPS Lipopolysaccharide -- Mf Myofibrillar protein -- MHC Myosin heavy chain -- NCDs Noncommunicable diseases -- NO Nitric oxide -- PAGE Polyacrylamide gel electrophoresis -- SDS Sodium dodecyl sulfate -- TM Tropomyosin -- TNF-α Tumor necrosis factor-α; Fish myofibrillar protein -- Anti-inflammatory activity -- Glycation -- Maillard reaction -- Uronic acid -- Carboxyl group; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135162
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlight: Fish myofibrillar protein (Mf) was glycated by the Maillard reaction. Glycation with uronic acid enhanced the anti-inflammatory activity of Mf. Glycation with neutral sugar had no effect on the anti-inflammatory activity. The enhancement could be related to the number of carboxyl group introduced to Mf. Alginate oligosaccharide is an excellent functional modified sugar for Mf. Abstract: The role of carboxyl group in uronic acid in enhancing the anti-inflammatory activity of fish myofibrillar protein (Mf) was investigated, when lyophilized Mf was reacted with various reducing sugars at 60 °C and 35% relative humidity through the Maillard reaction. After pepsin and trypsin digestion, the anti-inflammatory activity was evaluated by measuring the secretions of tumor necrosis factor-α, interleukin-6, interleukin-1β, and nitric oxide in lipopolysaccharide-stimulated RAW 264.7 macrophage. The anti-inflammatory activity of Mf was not affected by glycation with glucose or galactose, whereas strongly enhanced by glycation with uronic acid-type reducing sugars: glucuronic acid, galacturonic acid, and alginate oligosaccharide. These results indicate that the presence of carboxyl group in reducing sugar is important for enhancing the anti-inflammatory activity of Mf. This study also shows that the enhanced effect could depend upon the number of carboxyl group in bound reducing sugar.