Liu Zhanhui, Chen Bing, Wang Songlei, Xiao Zhengyuan, Guo Hongxing, Wang Zhengguang, Qi Xinyuan, Dong Shiyuan, Zhao Zifang
Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.
Hainan Huayan Collagen Technology Co., Ltd, Haikou 570311, Hainan, China.
Food Chem X. 2025 Jul 4;29:102733. doi: 10.1016/j.fochx.2025.102733. eCollection 2025 Jul.
This study investigated the effects of galactooligosaccharide (GOS) purity (80 % and 95 %) and heating time (60 and 150 min) on characterization and bioactivities of Maillard reaction products (MRPs) formed by conjugating tilapia scale collagen peptides with GOS at 90 °C. Spectral analyses, degree of grafting, and furosine content showed that lower-purity GOS exhibited higher glycation reactivity. Amino acid composition and advanced glycation end products analyses showed that arginine was the primary amino acid involved in glycation, with abundant formation of methylglyoxal-derived hydroimidazolone 1 (MG-H1). Digested MRPs maintained strong antioxidant activity, particularly in the lower-purity GOS group. Meanwhile, MRPs heated for 150 min enhanced L. , , and growth, while those heated for 60 min favored . MG-H1 level was positively correlated with antioxidant activity and growth ( < 0.01). This study highlights the broad application potential of glycated bioactive peptides with lower-purity GOS.
本研究调查了低聚半乳糖（GOS）纯度（80%和95%）以及加热时间（60分钟和150分钟）对罗非鱼鱼鳞胶原蛋白肽与GOS在90℃下共轭形成的美拉德反应产物（MRPs）的特性和生物活性的影响。光谱分析、接枝度和糠氨酸含量表明，较低纯度的GOS表现出更高的糖基化反应活性。氨基酸组成和晚期糖基化终产物分析表明，精氨酸是参与糖基化的主要氨基酸，大量形成甲基乙二醛衍生的氢化咪唑酮1（MG-H1）。消化后的MRPs保持较强的抗氧化活性，尤其是在较低纯度GOS组中。同时，加热150分钟的MRPs促进了嗜酸乳杆菌、干酪乳杆菌和植物乳杆菌的生长，而加热60分钟的MRPs有利于双歧杆菌生长。MG-H1水平与抗氧化活性和嗜酸乳杆菌生长呈正相关（P<0.01）。本研究突出了低纯度GOS糖化生物活性肽的广泛应用潜力。
