Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities

This study investigated the effect of Maillard reaction (MR) on the antibacterial activity of half-fin anchovy hydrolysates (HAHp)-derived peptides. Eighty-two peptides (450–1400 Da) were identified from the peptidic-fraction F3 and were classified into five groups according to the presence of W, F,...

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Main Authors: Ru Song, Ze Jia, Qingqing Shi, Rongbian Wei, Shiyuan Dong
Format: Article
Language:English
Published: Elsevier 2019-07-01
Series:Journal of Functional Foods
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S175646461930249X
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author Ru Song
Ze Jia
Qingqing Shi
Rongbian Wei
Shiyuan Dong
author_facet Ru Song
Ze Jia
Qingqing Shi
Rongbian Wei
Shiyuan Dong
author_sort Ru Song
collection DOAJ
description This study investigated the effect of Maillard reaction (MR) on the antibacterial activity of half-fin anchovy hydrolysates (HAHp)-derived peptides. Eighty-two peptides (450–1400 Da) were identified from the peptidic-fraction F3 and were classified into five groups according to the presence of W, F, Y, K, H, and R residues in sequences. Increases of antibacterial activity and glycosylation contents were found in the Maillard reaction products (MRPs) of synthetic peptides including HLRVGW (Syn-pep1), KWTRPMY (syn-pep2) and KLWHHTF (syn-pep3). Soluble melanoidins (SMs) (<3.5 kDa) were detected in Syn-pep3 MRPs. The high content of SMs in the hydrophilic extracts of Syn-pep3 MRPs was observed to link with stronger antibacterial activities than their hydrophobic counterparts. A positive linear correlation was found between the fructosamine content of hydrophilic extract of Syn-pep3 MRPs and the antibacterial activity. These findings provide insights into the contribution of MR to the increase of antib acterial activity of hydrolysates-derived peptides.
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spelling doaj.art-16473f06f6ef4ba8b57b83eec216b1ab2022-12-21T22:00:33ZengElsevierJournal of Functional Foods1756-46462019-07-0158161170Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activitiesRu Song0Ze Jia1Qingqing Shi2Rongbian Wei3Shiyuan Dong4Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Corresponding author at: 1 Ocean University S. Rd, Lincheng New District, Zhoushan, Zhejiang 316022, China.Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaSchool of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, ChinaThis study investigated the effect of Maillard reaction (MR) on the antibacterial activity of half-fin anchovy hydrolysates (HAHp)-derived peptides. Eighty-two peptides (450–1400 Da) were identified from the peptidic-fraction F3 and were classified into five groups according to the presence of W, F, Y, K, H, and R residues in sequences. Increases of antibacterial activity and glycosylation contents were found in the Maillard reaction products (MRPs) of synthetic peptides including HLRVGW (Syn-pep1), KWTRPMY (syn-pep2) and KLWHHTF (syn-pep3). Soluble melanoidins (SMs) (<3.5 kDa) were detected in Syn-pep3 MRPs. The high content of SMs in the hydrophilic extracts of Syn-pep3 MRPs was observed to link with stronger antibacterial activities than their hydrophobic counterparts. A positive linear correlation was found between the fructosamine content of hydrophilic extract of Syn-pep3 MRPs and the antibacterial activity. These findings provide insights into the contribution of MR to the increase of antib acterial activity of hydrolysates-derived peptides.http://www.sciencedirect.com/science/article/pii/S175646461930249XHalf-fin anchovy hydrolydatesPeptide identificationMaillard reactionMolecular weightSoluble melanoidinsFructosamine
spellingShingle Ru Song
Ze Jia
Qingqing Shi
Rongbian Wei
Shiyuan Dong
Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
Journal of Functional Foods
Half-fin anchovy hydrolydates
Peptide identification
Maillard reaction
Molecular weight
Soluble melanoidins
Fructosamine
title Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
title_full Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
title_fullStr Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
title_full_unstemmed Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
title_short Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
title_sort identification of bioactive peptides from half fin anchovy setipinna taty hydrolysates and further modification using maillard reaction to improve antibacterial activities
topic Half-fin anchovy hydrolydates
Peptide identification
Maillard reaction
Molecular weight
Soluble melanoidins
Fructosamine
url http://www.sciencedirect.com/science/article/pii/S175646461930249X
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