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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.