Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology

Sung Yong Yang; Se Wook Kim; Yoonsook Kim; Sang Hoon Lee; Hyeonjin Jeon; Kwang Won Lee

doi:10.1016/j.foodchem.2014.12.090

Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology

Sung Yong Yang, Se Wook Kim, Yoonsook Kim, Sang Hoon Lee, Hyeonjin Jeon, Kwang Won Lee

Research output: Contribution to journal › Article › peer-review

44 Citations (Scopus)

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 420 nm), 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, 38.09 min; 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.

Original language	English
Pages (from-to)	420-425
Number of pages	6
Journal	Food Chemistry
Volume	176
DOIs	https://doi.org/10.1016/j.foodchem.2014.12.090
Publication status	Published - 2015 Jun 1

Bibliographical note

Funding Information:
This research was supported by the Fishery Commercialization Technology Development Program ( 113007031SB010 ) of Ministry of Agriculture, Food and Rural Affairs , South Korea. The authors also thank the Korea University-CJ Food Safety Center (Seoul, South Korea) for providing equipment and facilities.

Publisher Copyright:
© 2014 Elsevier Ltd. All rights reserved.

Keywords

Anti-allergy effect
KFish protein hydrolysate
Maillard reaction
Response surface methodology
Ribose

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2014.12.090

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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 420 nm), 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, 38.09 min; 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.",

keywords = "Anti-allergy effect, KFish protein hydrolysate, Maillard reaction, Response surface methodology, Ribose",

author = "Yang, {Sung Yong} and Kim, {Se Wook} and Yoonsook Kim and Lee, {Sang Hoon} and Hyeonjin Jeon and Lee, {Kwang Won}",

note = "Funding Information: This research was supported by the Fishery Commercialization Technology Development Program ( 113007031SB010 ) of Ministry of Agriculture, Food and Rural Affairs , South Korea. The authors also thank the Korea University-CJ Food Safety Center (Seoul, South Korea) for providing equipment and facilities. Publisher Copyright: {\textcopyright} 2014 Elsevier Ltd. All rights reserved.",

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AU - Lee, Sang Hoon

AU - Jeon, Hyeonjin

AU - Lee, Kwang Won

N1 - Funding Information: This research was supported by the Fishery Commercialization Technology Development Program ( 113007031SB010 ) of Ministry of Agriculture, Food and Rural Affairs , South Korea. The authors also thank the Korea University-CJ Food Safety Center (Seoul, South Korea) for providing equipment and facilities. Publisher Copyright: © 2014 Elsevier Ltd. All rights reserved.

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N2 - 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 420 nm), 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, 38.09 min; 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.

AB - 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 420 nm), 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, 38.09 min; 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.

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Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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