Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide
Starch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it’s crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) an...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-10-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1282485/full |
| _version_ | 1797658904995299328 |
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| author | Qingyu Wang Jiayang Li Yaqi Tu Jianping Cai Fazheng Ren Fazheng Ren Hao Zhang Hao Zhang Hao Zhang |
| author_facet | Qingyu Wang Jiayang Li Yaqi Tu Jianping Cai Fazheng Ren Fazheng Ren Hao Zhang Hao Zhang Hao Zhang |
| author_sort | Qingyu Wang |
| collection | DOAJ |
| description | Starch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it’s crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) and how these MRPs might influence the nutritional properties of β-LG. In our investigation, we conjugated β-LG with IMO to generate MRPs. Using a spectrophotometer, we identified the intermediates and assessed browning. We also evaluated changes in free amino groups and structural alterations. The antioxidative activity of the resulting compounds was assessed using DPPH and the ferric reducing/antioxidant power (FRAP) assay. Our data revealed increased visible absorption and fluorescence intensity, suggesting the formation of intermediate and browning products. The content of free amino groups diminished by 33%, supporting the conjugation of IMO with β-LG. However, circular dichroism results indicated no significant alterations in the secondary structure of β-LG. Notably, the β-LG-IMO MRPs exhibited enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP). The findings provide insights into the characteristics and antioxidant activities of the conjugates derived from IMO and dairy protein in infant formula. |
| first_indexed | 2024-03-11T18:06:04Z |
| format | Article |
| id | doaj.art-61e2c0f534514b528916908da7bd879a |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-11T18:06:04Z |
| publishDate | 2023-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-61e2c0f534514b528916908da7bd879a2023-10-17T07:16:16ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-10-011010.3389/fnut.2023.12824851282485Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharideQingyu Wang0Jiayang Li1Yaqi Tu2Jianping Cai3Fazheng Ren4Fazheng Ren5Hao Zhang6Hao Zhang7Hao Zhang8The Key Laboratory of Geriatrics, Beijing Institute of Geriatrics, Institute of Geriatric Medicine, Chinese Academy of Medical Sciences, Beijing Hospital/National Center of Gerontology of National Health Commission, Beijing, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaThe Key Laboratory of Geriatrics, Beijing Institute of Geriatrics, Institute of Geriatric Medicine, Chinese Academy of Medical Sciences, Beijing Hospital/National Center of Gerontology of National Health Commission, Beijing, ChinaBeijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing, ChinaFood Laboratory of Zhongyuan, Luohe, Henan, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaBeijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing, ChinaFood Laboratory of Zhongyuan, Luohe, Henan, ChinaStarch-derived isomaltooligosaccharide (IMO) is potentially used as prebiotics in infant formulas. Given that they are non-digestible carbohydrates rich in reducing substrates, it’s crucial to understand if they can interact with β-lactoglobulin (β-LG) to produce Maillard reaction products (MRPs) and how these MRPs might influence the nutritional properties of β-LG. In our investigation, we conjugated β-LG with IMO to generate MRPs. Using a spectrophotometer, we identified the intermediates and assessed browning. We also evaluated changes in free amino groups and structural alterations. The antioxidative activity of the resulting compounds was assessed using DPPH and the ferric reducing/antioxidant power (FRAP) assay. Our data revealed increased visible absorption and fluorescence intensity, suggesting the formation of intermediate and browning products. The content of free amino groups diminished by 33%, supporting the conjugation of IMO with β-LG. However, circular dichroism results indicated no significant alterations in the secondary structure of β-LG. Notably, the β-LG-IMO MRPs exhibited enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP). The findings provide insights into the characteristics and antioxidant activities of the conjugates derived from IMO and dairy protein in infant formula.https://www.frontiersin.org/articles/10.3389/fnut.2023.1282485/fullMaillard reaction productsantioxidant activityβ-lactoglobulinisomaltooligosaccharidedairy protein |
| spellingShingle | Qingyu Wang Jiayang Li Yaqi Tu Jianping Cai Fazheng Ren Fazheng Ren Hao Zhang Hao Zhang Hao Zhang Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide Frontiers in Nutrition Maillard reaction products antioxidant activity β-lactoglobulin isomaltooligosaccharide dairy protein |
| title | Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide |
| title_full | Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide |
| title_fullStr | Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide |
| title_full_unstemmed | Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide |
| title_short | Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide |
| title_sort | characteristics and antioxidant activity of maillard reaction products from β lactoglobulin and isomaltooligosaccharide |
| topic | Maillard reaction products antioxidant activity β-lactoglobulin isomaltooligosaccharide dairy protein |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1282485/full |
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