赖氨酸参与的美拉德反应对龙眼果肉多糖结构和体外活性的影响。
Effects of a Lysine-Involved Maillard Reaction on the Structure and In Vitro Activities of Polysaccharides from Longan Pulp.
机构信息
College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
出版信息
Molecules. 2019 Mar 10;24(5):972. doi: 10.3390/molecules24050972.
The effects of amino acid-involved Maillard reactions (MRs) on the structure and activities of longan pulp polysaccharides (LPs), which were heteropolysaccharides mainly composed of glucose, galactose, mannose, rhamnose, glucuronic acid, ribose, and galacturonic acid, were investigated. The changes of browning degree and molecular weight () distribution in the MR systems containing LPs and amino acids (lysine, proline, or glycine) indicated that lysine was more active in conjugating with LPs. The MR-modified LPs (MLPs) obtained via a 4 h MR between LPs and lysine showed obvious structural differences from LPs. Specifically, particle-like LPs contained 94% fractions with a less than 7.07 kDa, by contrast, network-like MLPs contained 45% fractions with a larger than 264.1 kDa. Moreover, MLPs showed stronger radical scavenging abilities and macrophage immunostimulating effects, but weaker cancer cell growth-inhibitory abilities. The results indicate that the amino acid-involved MR is a promising method to modify native polysaccharides for better biological properties.
研究了参与美拉德反应（MRs）的氨基酸对龙眼果肉多糖（LPs）的结构和活性的影响，LPs 是一种主要由葡萄糖、半乳糖、甘露糖、鼠李糖、葡萄糖醛酸、核糖和半乳糖醛酸组成的杂多糖。MR 体系中含有 LPs 和氨基酸（赖氨酸、脯氨酸或甘氨酸）时，褐变程度和分子量（）分布的变化表明赖氨酸与 LPs 结合更活跃。通过 LPs 与赖氨酸之间 4 小时的 MR 获得的 MR 修饰的 LPs（MLPs）与 LPs 表现出明显的结构差异。具体而言，颗粒状 LPs 含有 94%的 小于 7.07 kDa 的部分，相比之下，网状 MLPs 含有 45%的 大于 264.1 kDa 的部分。此外，MLPs 表现出更强的自由基清除能力和巨噬细胞免疫刺激作用，但对癌细胞生长的抑制能力较弱。结果表明，氨基酸参与的 MR 是一种有前途的修饰天然多糖的方法，可获得更好的生物特性。
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