TY - JOUR
T1 - Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology
AU - Yang, Sung Yong
AU - Kim, Se Wook
AU - Kim, Yoonsook
AU - Lee, Sang Hoon
AU - Jeon, Hyeonjin
AU - Lee, Kwang Won
N1 - Funding Information:
This research was supported by the Fishery Commercialization Technology Development Program ( 113007031SB010 ) of Ministry of Agriculture, Food and Rural Affairs , South Korea. The authors also thank the Korea University-CJ Food Safety Center (Seoul, South Korea) for providing equipment and facilities.
PY - 2015/6/1
Y1 - 2015/6/1
N2 - Halibut is served on sushi and as sliced raw fish fillets. We investigated the optimal conditions of the Maillard reaction (MR) with ribose using response surface methodology to reduce the allergenicity of its protein. A 3-factored and 5-leveled central composite design was used, where the independent variables were substrate (ribose) concentration (X1, %), reaction time (X2, min), and pH (X3), while the dependent variables were browning index (Y1, absorbance at 420 nm), DPPH scavenging (Y2, EC50 mg/mL), FRAP (Y3, mM FeSO4/mg extract) and β-hexosaminidase release (Y4, %). The optimal conditions were obtained as follows: X1, 28.36%; X2, 38.09 min; X3, 8.26. Maillard reaction products of fish protein hydrolysate (MFPH) reduced the amount of nitric oxide synthesis compared to the untreated FPH, and had a significant anti-allergy effect on β-hexosaminidase and histamine release, compared with that of the FPH control. We concluded that MFPH, which had better antioxidant and anti-allergy activities than untreated FPH, can be used as an improved dietary source.
AB - Halibut is served on sushi and as sliced raw fish fillets. We investigated the optimal conditions of the Maillard reaction (MR) with ribose using response surface methodology to reduce the allergenicity of its protein. A 3-factored and 5-leveled central composite design was used, where the independent variables were substrate (ribose) concentration (X1, %), reaction time (X2, min), and pH (X3), while the dependent variables were browning index (Y1, absorbance at 420 nm), DPPH scavenging (Y2, EC50 mg/mL), FRAP (Y3, mM FeSO4/mg extract) and β-hexosaminidase release (Y4, %). The optimal conditions were obtained as follows: X1, 28.36%; X2, 38.09 min; X3, 8.26. Maillard reaction products of fish protein hydrolysate (MFPH) reduced the amount of nitric oxide synthesis compared to the untreated FPH, and had a significant anti-allergy effect on β-hexosaminidase and histamine release, compared with that of the FPH control. We concluded that MFPH, which had better antioxidant and anti-allergy activities than untreated FPH, can be used as an improved dietary source.
KW - Anti-allergy effect
KW - KFish protein hydrolysate
KW - Maillard reaction
KW - Response surface methodology
KW - Ribose
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U2 - 10.1016/j.foodchem.2014.12.090
DO - 10.1016/j.foodchem.2014.12.090
M3 - Article
C2 - 25624251
AN - SCOPUS:84920747002
VL - 176
SP - 420
EP - 425
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -