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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
Comparison of Maillard-Type Glycated Collagen with Alginate Oligosaccharide and Glucose : Its Characterization, Antioxidant Activity, and Cytoprotective Activity on H2O2-Induced Cell Oxidative Damage
| Title: | Comparison of Maillard-Type Glycated Collagen with Alginate Oligosaccharide and Glucose : Its Characterization, Antioxidant Activity, and Cytoprotective Activity on H2O2-Induced Cell Oxidative Damage |
| Authors: | Yang, Boxue Browse this author | | Joe, Ga-Hyun Browse this author →KAKEN DB | | Li, Wenzhao Browse this author | | Shimizu, Yutaka Browse this author →KAKEN DB | | Saeki, Hiroki Browse this author →KAKEN DB |
| Keywords: | collagen | | Maillard reaction | | alginate oligosaccharide | | antioxidant activity | | oxidative stress protection |
| Issue Date: | Aug-2022 |
| Publisher: | MDPI |
| Journal Title: | Foods |
| Volume: | 11 |
| Issue: | 15 |
| Start Page: | 2374 |
| Publisher DOI: | 10.3390/foods11152374 |
| Abstract: | To improve the antioxidant activity of collagen molecules using Maillard-type glycation, the relation between antioxidant activity and progress indexes for the Maillard reaction must be understood. In this study, lyophilized tilapia scale collagen was mixed with a half weight of alginate oligosaccharide (AO) or glucose and incubated at 60 degrees C and 35% relative humidity for up to 18 h to produce the Maillard-type glycated collagen (C-AO and C-Glu, respectively). As glycation progressed, the amount of conjugated sugar coupled with UV-vis absorbance at 294 nm and 420 nm increased more rapidly in C-Glu than in C-AO, and the available lysine decreased rapidly in C-Glu compared with C-AO. The early-to-middle- and late-stage products of the Maillard reaction were involved in enhanced antioxidant activity of digested C-AO and digested C-Glu, respectively. Additionally, C-AO acquired the antioxidant activity without marked available lysine loss. The cytoprotective effect of collagen in H2O2-induced damage was enhanced by glycation, achieved by reducing malondialdehyde content and increasing superoxide dismutase and catalase activities. These results indicate that AO is an excellent reducing sugar that enhances the health benefits of collagen without excessive loss of lysine, which is a nutritional problem of the Maillard-type glycation. |
| Type: | article |
| URI: | http://hdl.handle.net/2115/86946 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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