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Identification of bioactive peptides from half-fin anchovy (Setipinna taty) hydrolysates and further modification using Maillard reaction to improve antibacterial activities
- Song, Ru, Jia, Ze, Shi, Qingqing, Wei, Rongbian, Dong, Shiyuan
- Journal of functional foods 2019 v.58 pp. 161-170
- Maillard reaction products, Setipinna taty, anchovies, antibacterial properties, glycosylation, hydrolysates, hydrophilicity, hydrophobicity, melanoidins, synthetic peptides
- This study investigated the effect of Maillard reaction (MR) on the antibacterial activity of half-fin anchovy hydrolysates (HAHp)-derived peptides. Eighty-two peptides (450–1400 Da) were identified from the peptidic-fraction F3 and were classified into five groups according to the presence of W, F, Y, K, H, and R residues in sequences. Increases of antibacterial activity and glycosylation contents were found in the Maillard reaction products (MRPs) of synthetic peptides including HLRVGW (Syn-pep1), KWTRPMY (syn-pep2) and KLWHHTF (syn-pep3). Soluble melanoidins (SMs) (<3.5 kDa) were detected in Syn-pep3 MRPs. The high content of SMs in the hydrophilic extracts of Syn-pep3 MRPs was observed to link with stronger antibacterial activities than their hydrophobic counterparts. A positive linear correlation was found between the fructosamine content of hydrophilic extract of Syn-pep3 MRPs and the antibacterial activity. These findings provide insights into the contribution of MR to the increase of antib acterial activity of hydrolysates-derived peptides.