Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Mexico.
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico.
J Sci Food Agric. 2020 May;100(7):3228-3235. doi: 10.1002/jsfa.10359. Epub 2020 Mar 12.
Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein-to-carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h. The glycation products were characterized by means of their physicochemical properties and cytotoxic effect.
The intensity of the browning measured at A and A in glycoconjugates showed no significant difference (P < 0.05). CTP-DEX (1:2) and CTP-DEX (1:3) were those products with the greatest fluorescence related to the intermediate stage in the Maillard reaction, and also with the highest degree of glycation, which was confirmed using o-phthaldialdehyde assay and Fourier transform infrared analysis. The values of cellular viability for CTP-GLU (1:3), CTP-DEX (1:2, 1:3) as well as CTP (0, 6 h) were around 92-103%.
The operational parameters used in the glycation process achieved the formation of glycoconjugates from proteins of D. gigas, showing no cytotoxic effect on the HaCaT cell line. This research proposes an alternative for the modification of proteins and opens the way to future investigations regarding the bioactivity of these macromolecules to have applications for the use of byproducts in food science and technology. © 2020 Society of Chemical Industry.
美拉德反应的蛋白质糖化通常用于改善食物蛋白质的功能和生物活性特性。众所周知，这种糖化方法可以在不需要可能对健康有害的化学试剂的情况下通过热加速。在这项研究中，从巨型鱿鱼（Dosidicus gigas）的结缔组织蛋白（CTP）混合物中获得糖缀合物，使用 1:2 和 1:3 的蛋白质与碳水化合物比例，在 50°C 的溶液中反应 6 小时，使用两种不同的糖，葡聚糖（DEX；10 kDa）和葡萄糖（GLU）。通过物理化学性质和细胞毒性作用对糖化产物进行了表征。
在糖缀合物中 A 和 A 处测量的褐变强度没有显着差异（P <0.05）。CTP-DEX（1:2）和 CTP-DEX（1:3）是具有最大荧光的产物，与美拉德反应的中间阶段有关，并且糖化程度也最高，这通过邻苯二醛测定法和傅里叶变换红外分析得到了证实。CTP-GLU（1:3）、CTP-DEX（1:2、1:3）以及 CTP（0、6 h）的细胞活力值约为 92-103%。
糖化过程中使用的操作参数实现了来自 D. gigas 的蛋白质的糖缀合物的形成，对 HaCaT 细胞系没有细胞毒性作用。这项研究提出了一种修饰蛋白质的替代方法，并为这些大分子的生物活性的未来研究开辟了道路，以应用于食品科学和技术中的副产物。© 2020 化学工业协会。
