Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate

Detalhes bibliográficos
Autor(a) principal: ZHANG,Qiang
Data de Publicação: 2018
Outros Autores: WU,Caie, FAN,Gongjian, LI,Tingting, WEN,Xia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100126
Resumo: Abstract Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPIG) possesses a more favorable thermal stability compared to native MPI (MPIN), heated MPI (MPIH) and an unheated mixture of MPI and xylose (MPI-XM). MPIG exhibited significantly enhanced antioxidant activity compared to MPIN, MPIH, and MPI-XM. These results indicate MPIG can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.
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spelling Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolateMaillard reactionMorchella esculenta proteinxylosethermal stabilityantioxidant activityAbstract Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPIG) possesses a more favorable thermal stability compared to native MPI (MPIN), heated MPI (MPIH) and an unheated mixture of MPI and xylose (MPI-XM). MPIG exhibited significantly enhanced antioxidant activity compared to MPIN, MPIH, and MPI-XM. These results indicate MPIG can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100126Food Science and Technology v.38 n.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.01917info:eu-repo/semantics/openAccessZHANG,QiangWU,CaieFAN,GongjianLI,TingtingWEN,Xiaeng2018-05-18T00:00:00Zoai:scielo:S0101-20612018000100126Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
title Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
spellingShingle Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
ZHANG,Qiang
Maillard reaction
Morchella esculenta protein
xylose
thermal stability
antioxidant activity
title_short Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
title_full Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
title_fullStr Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
title_full_unstemmed Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
title_sort Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate
author ZHANG,Qiang
author_facet ZHANG,Qiang
WU,Caie
FAN,Gongjian
LI,Tingting
WEN,Xia
author_role author
author2 WU,Caie
FAN,Gongjian
LI,Tingting
WEN,Xia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv ZHANG,Qiang
WU,Caie
FAN,Gongjian
LI,Tingting
WEN,Xia
dc.subject.por.fl_str_mv Maillard reaction
Morchella esculenta protein
xylose
thermal stability
antioxidant activity
topic Maillard reaction
Morchella esculenta protein
xylose
thermal stability
antioxidant activity
description Abstract Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPIG) possesses a more favorable thermal stability compared to native MPI (MPIN), heated MPI (MPIH) and an unheated mixture of MPI and xylose (MPI-XM). MPIG exhibited significantly enhanced antioxidant activity compared to MPIN, MPIH, and MPI-XM. These results indicate MPIG can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100126
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100126
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.01917
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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