title: Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction.
abstract: The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated, respectively. Results of sugar and amino acid contents loss rates, browning index, and molecular weight distribution indicated that the initial pH of HAHp played an important role in the process of MR between HAHp and glucose. HAHp-glucose Maillard reaction products (HAHp-G MRPs) demonstrated enhanced antioxidative activities of reducing power and scavenging DPPH radicals compared to control groups. HAHp-G MRPs produced from the condition of pH 9.6 displayed the strongest reducing power. The excellent scavenging activity on DPPH radicals was found for HAHp(5.6)-G MRPs which was produced at pH 5.6. Additionally, HAHp(5.6)-G MRPs showed variable antibacterial activities against Escherichia coli, Pseudomonas fluorescens, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, Bacillus megaterium, and Sarcina lutea, with the MIC values ranging from 8.3 to 16.7 μg/mL. Result of scanning electron microscopy (SEM) on E. coli suggested that HAHp(5.6)-G MRPs exhibited antibacterial activity by destroying the cell integrity through membrane permeabilization. Moreover, HAHp(5.6)-G MRPs had excellent foaming ability and stability at alkaline conditions of pH 8.0, and showed emulsion properties at acidic pH 4.0. These results suggested that specific HAHp-G MRPs should be promising functional ingredients used in foods.
authors.affiliation: Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China. rusong545@163.com.
authors.forename: Ru
authors.initials: R
authors.lastname: Song
authors.affiliation: Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China. peiyuyang454@163.com.
authors.forename: Peiyu
authors.initials: P
authors.lastname: Yang
authors.affiliation: College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China. rbwei@zjou.edu.cn.
authors.forename: Rongbian
authors.initials: R
authors.lastname: Wei
authors.affiliation: Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China. guanqiangruan@163.com.
authors.forename: Guanqiang
authors.initials: G
authors.lastname: Ruan
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D000900:Anti-Bacterial Agents / Q000008:administration & dosage / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D004926:Escherichia coli / Q000187:drug effects / Q000472:pathogenicity; D005399:Fishes; D055951:Functional Food; D005947:Glucose / Q000737:chemistry*; D015416:Maillard Reaction; D011492:Protein Hydrolysates / Q000008:administration & dosage* / Q000737:chemistry; D013211:Staphylococcus aureus / Q000187:drug effects / Q000472:pathogenicity
chemical_list: D000596:Amino Acids; D000900:Anti-Bacterial Agents; D000975:Antioxidants; D011492:Protein Hydrolysates; D005947:Glucose
keywords: Maillard reaction; antibacterial activity; antioxidative activity; functional property; half-fin anchovy hydrolysates