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 language | English |
|---|---|
| Pages (from-to) | 947-958 |
| Number of pages | 12 |
| Journal | Journal of Dairy Science |
| Volume | 99 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2016 Feb 1 |
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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 journal › Article
}
TY - JOUR
T1 - Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system
AU - Oh, Nam Su
AU - Young Lee, Ji
AU - Lee, Hyun Ah
AU - Joung, Jae Yeon
AU - Shin, Yong Kook
AU - Kim, Sae Hun
AU - Kim, Younghoon
AU - Lee, Kwang Won
PY - 2016/2/1
Y1 - 2016/2/1
N2 - 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.
AB - 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.
KW - Antioxidant activity
KW - Hepatoprotective effect
KW - Maillard reaction
KW - Milk protein
UR - http://www.scopus.com/inward/record.url?scp=84955679553&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84955679553&partnerID=8YFLogxK
U2 - 10.3168/jds.2015-10009
DO - 10.3168/jds.2015-10009
M3 - Article
C2 - 26627852
AN - SCOPUS:84955679553
VL - 99
SP - 947
EP - 958
JO - Journal of Dairy Science
JF - Journal of Dairy Science
SN - 0022-0302
IS - 2
ER -