Effect of Maillard Reaction on In Vivo Antioxidant Activity of Enzymatic Hydrolysates Derived from Selaroides leptolepis Fish Muscle Protein
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Abstract:
The antioxidant activity of the enzymatic hydrolysates of yellow stripe trevally (Selaroides leptolepis) fish muscle protein and the corresponding Maillard reaction products (MRPs) in mice were investigated in this study. The in vivo antioxidant activities of MRPs in mice were studied by measuring the changes in the superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), glutathione (GSH), malondialdehyde (MDA) and other indicators in the serum or liver of control group and each dose group, which were fed by gavage for 30 days. The results showed that enzymatic hydrolysates and their MRPs could decrease MDA formation in serum or liver of mice and increase the activities of SOD and GSH-Px and the content of GSH in serum or liver of mice. In particularly, strong antioxidant effect was observed in the high-dose group, and the antioxidant activity was increased with increasing dose. The MRPs could significantly increase the activities of SOD and GSH-Px and the content of GSH in serum or liver of mice when compared with hydrolysates (p<0.05). In conclusion, Maillard reaction could enhance the in vivo antioxidant activity of enzymatic hydrolysates of yellow stripe trevally fish muscle protein in mice, and the in vivo antioxidant activity of the MRPs in mice might be associated with their free radical-scavenging ability.
