Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates

被引:9
作者
Phongphisutthinant, Rewat [1 ,2 ]
Wiriyacharee, Pairote [2 ,3 ,4 ]
Boonyapranai, Kongsak [5 ]
Ounjaijean, Sakaewan [5 ]
Taya, Sirinya [1 ]
Pitchakarn, Pornsiri [6 ]
Pathomrungsiyounggul, Pattavara [3 ]
Utarat, Patamaphorn [3 ]
Wongwatcharayothin, Worachai [3 ]
Somjai, Chalermkwan [4 ]
Chaipoot, Supakit [1 ,2 ]
机构
[1] Chiang Mai Univ, Multidisciplinary Res Inst, Chiang Mai 50200, Thailand
[2] Chiang Mai Univ, Fac Sci, Res Ctr Microbial Divers & Sustainable Utilizat, Chiang Mai 50200, Thailand
[3] Chiang Mai Univ, Fac Agroind, Chiang Mai 50100, Thailand
[4] Royal Project Fdn, Proc & Prod Dev Factory, Chiang Mai 50100, Thailand
[5] Chiang Mai Univ, Res Inst Hlth Sci, Chiang Mai 50200, Thailand
[6] Chiang Mai Univ, Fac Med, Chiang Mai 50200, Thailand
关键词
Maillard reaction; soy; yeast; humid-dry heating; antioxidant activity; anti-inflammatory activity; angiotensin I-converting enzyme (ACE) inhibitory activity; AMINO-ACID; STRUCTURAL-CHARACTERIZATION; BIOLOGICAL-ACTIVITIES; SPENT YEAST; ANTIOXIDANT; PRODUCTS; FRACTIONS;
D O I
10.3390/foods13030380
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigated the formation of soy protein isolate hydrolysate-yeast cell extract (SPIH-YCE) conjugates through a humid-dry heating process and their impact on bioactivity. The incubation of SPIH-YCE samples at 60(degrees)C and similar to 75% humidity for varying durations (0, 5, 10, 15, and 20 days) resulted in a significant decrease in reducing sugars and free amino acids, while the degree of glycation increased by approximately 65.72% after 10 days. SDS-PAGE analysis and size exclusion chromatography revealed the presence of peptides and glycoprotein molecules, with an increase in the distribution of larger peptide size chains. The conjugated SPIH-YCE (10 days) exhibited the highest antioxidant capacity compared to the other samples at different incubation times. A comparative study between SPIH-YCE (day 0) and SPIH-YCE after 10 days of incubation showed significantly higher anti-inflammatory and ACE inhibitory activities for the conjugates subjected to the humid-dry heating process. This suggests that SPIH-YCE conjugates could serve as an alternative substance with the potential to provide health benefits by mitigating or preventing non-communicable diseases (NCDs). This research highlights the importance of the Maillard reaction in enhancing bioactivity and offers insights into the alterations of the chemical structure of these conjugates.
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页数:21
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