Maillard reaction products derived from salmon frame protein hydrolysate: antioxidant activities in different food model systems, cytotoxicity and bioavailability

International Aquatic Research

دوره 16، شماره 3، آذر 2024، صفحه 245-256   

نوع مقاله: Original research

شناسه دیجیتال (DOI): 10.22034/iar.2024.2008753.1701

نویسندگان

Kartik Sharma¹؛ Phutthipong Sukkapat¹؛ Jirakrit Saetang¹؛ Prabjeet Singh²؛ Ma Lukai³؛ Soottawat Benjakul^{* 1}

¹International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand

²Farm Science Centre Booh Tarn Taran, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab-India

³Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China

چکیده

Lipid oxidation is among vital deteriorative reactions associated with quality loss of foods, and some oxidation products have toxicity when consumed. Maillard Reaction Products (MRPS) obtained from salmon frame protein hydrolysate (PH) were determined for antioxidant activities. MRPS exhibited superior antioxidant efficacy in both β-carotene linoleate and lecithin liposome systems to PH (p<0.05). MRPS also showed preventive effect toward oxidation in comminuted pork system (p<0.05). The antioxidant potential of MRPS was dose-dependent in all systems tested. Based on cytotoxicity toward Caco-2 cells, MRPS up to 10 mg/mL had no toxicity toward cells when the exposure time was up to 48 h (p>0.05). In addition, the less absorption of MRPS across the Caco-2 cell monolayer was observed as evidenced by the decreased absorbance at 420 nm in the basolateral side (p<0.05). However, small free peptides in MRPS could pass through monolayer effectively. Furthermore, following translocation across the Caco-2 cell monolayer, MRPS exhibited marginally reduced DPPH and ABTS radical scavenging activities, ferric reducing antioxidant capacity, and metal chelating activity. Overall, MRPS were therefore a promising safe antioxidant in various food systems, thus improving oxidative stability of treated foods.

کلیدواژه‌ها

Maillard reaction products؛ Antioxidant؛ Cytotoxicity؛ Bioavailability؛ Salmon frame