Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system

Nam Su Oh, Ji Young Lee, Hyun Ah Lee, Jae Yeon Joung, Yong Kook Shin, Sae Hun Kim, Younghoon Kim, Kwang Won Lee

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

The objective of this study was to investigate the characteristics, antioxidative properties, and hepatoprotective effects of Maillard reaction products (MRP) from milk protein reacted with sugars. The MRP were obtained from milk protein, whey protein concentrates and sodium caseinate, using 2 types of sugars, lactose and glucose, by heating the mixture at 55°C for 7. d in a sodium phosphate buffer (pH 7.4). Changes in the chemical modification of the milk protein were monitored by measuring the protein-bound carbonyls and PAGE protein profiles. The results showed that the amount of protein-bound carbonyls increased after Maillard reaction (MR). In addition, sodium dodecyl sulfate-PAGE analysis indicated a formation of high-molecular weight complexes through MR. The modification sites induced by MR of milk protein were monitored by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analysis of tryptic-digested gel spots of MRP. As a result, modification and their localization in AA sequence of MRP was identified. Also, the MRP showed higher antioxidant activities than the intact milk protein, and they reduced intracellular reactive oxygen species production and inhibited the depletion of the reduced glutathione concentrations in the HepG2 cells. In particular, glucose-sodium caseinate MRP showed the highest biological activities among all MRP. Therefore, these results suggest that the MRP from milk protein reacting with sugars possess effective antioxidant activity and have a protective ability against oxidative damage.

Original languageEnglish
Pages (from-to)947-958
Number of pages12
JournalJournal of Dairy Science
Volume99
Issue number2
DOIs
Publication statusPublished - 2016 Feb 1

Fingerprint

Maillard Reaction
hepatoprotective effect
Maillard reaction products
Milk Proteins
dairy protein
sugars
Maillard reaction
sodium caseinate
polyacrylamide gel electrophoresis
antioxidant activity
Caseins
glucose
sodium phosphate
whey protein concentrate
proteins
matrix-assisted laser desorption-ionization mass spectrometry
Antioxidants
sodium dodecyl sulfate
Glucose
lactose

Keywords

  • Antioxidant activity
  • Hepatoprotective effect
  • Maillard reaction
  • Milk protein

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science
  • Genetics

Cite this

Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system. / Oh, Nam Su; Young Lee, Ji; Lee, Hyun Ah; Joung, Jae Yeon; Shin, Yong Kook; Kim, Sae Hun; Kim, Younghoon; Lee, Kwang Won.

In: Journal of Dairy Science, Vol. 99, No. 2, 01.02.2016, p. 947-958.

Research output: Contribution to journalArticle

Oh, Nam Su ; Young Lee, Ji ; Lee, Hyun Ah ; Joung, Jae Yeon ; Shin, Yong Kook ; Kim, Sae Hun ; Kim, Younghoon ; Lee, Kwang Won. / Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system. In: Journal of Dairy Science. 2016 ; Vol. 99, No. 2. pp. 947-958.
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