title: Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology.
abstract: 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 420nm), 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, 38.09min; 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.
authors.affiliation: Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, South Korea.
authors.forename: Sung-Yong
authors.initials: SY
authors.lastname: Yang
authors.affiliation: Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, South Korea.
authors.forename: Se-Wook
authors.initials: SW
authors.lastname: Kim
authors.affiliation: Korea Food Research Institute, Hyeonggi 463-746, South Korea.
authors.forename: Yoonsook
authors.initials: Y
authors.lastname: Kim
authors.affiliation: Korea Food Research Institute, Hyeonggi 463-746, South Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 305-350, South Korea.
authors.forename: Sang-Hoon
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Korea Food Research Institute, Hyeonggi 463-746, South Korea.
authors.forename: Hyeonjin
authors.initials: H
authors.lastname: Jeon
authors.affiliation: Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, South Korea. Electronic address: kwangwon@korea.ac.kr.
authors.forename: Kwang-Won
authors.initials: KW
authors.lastname: Lee
mesh_terms: D000818:Animals; D018926:Anti-Allergic Agents / Q000627:therapeutic use*; D000975:Antioxidants; D006967:Hypersensitivity; D015416:Maillard Reaction; D011492:Protein Hydrolysates / Q000378:metabolism*; D012266:Ribose / Q000378:metabolism*
chemical_list: D018926:Anti-Allergic Agents; D000975:Antioxidants; D011492:Protein Hydrolysates; D012266:Ribose
keywords: 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 162221513); 2,4,6-Triptyridyl-s-triazine (PubChem CID: 77258); 3-(4,5-Dimethylthiazol-2yl)-2,5-diphenyl tetrazolium bromide (PubChem CID: 64965); Anti-allergy effect; Dimethyl sulfoxide (PubChem CID: 679); Fish protein hydrolysate; Maillard reaction; Response surface methodology; Ribose; Sodium nitrite (PubChem CID: 23668193)