Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yang, Sung-Yong | - |
dc.contributor.author | Kim, Se-Wook | - |
dc.contributor.author | Kim, Yoonsook | - |
dc.contributor.author | Lee, Sang-Hoon | - |
dc.contributor.author | Jeon, Hyeonjin | - |
dc.contributor.author | Lee, Kwang-Won | - |
dc.date.accessioned | 2021-09-04T15:18:33Z | - |
dc.date.available | 2021-09-04T15:18:33Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2015-06-01 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/93302 | - |
dc.description.abstract | Halibut is served on sushi and as sliced raw fish fillets. We investigated the optimal conditions of the Maillard reaction (MR) with ribose using response surface methodology to reduce the allergenicity of its protein. A 3-factored and 5-leveled central composite design was used, where the independent variables were substrate (ribose) concentration (X-1, %), reaction time (X-2, min), and pH (X-3), while the dependent variables were browning index (Y-1, absorbance at 420 nm), DPPH scavenging (Y-2, EC50 mg/mL), FRAP (Y-3, mM FeSO4/mg extract) and B-hexosaminidase release (Y-4, %). The optimal conditions were obtained as follows: X-1, 28.36%; X-2, 38.09 min; X-3, 8.26. Maillard reaction products of fish protein hydrolysate (MFPH) reduced the amount of nitric oxide synthesis compared to the untreated FPH, and had a significant anti-allergy effect on beta-hexosaminidase and histamine release, compared with that of the FPH control. We concluded that MFPH, which had better antioxidant and anti-allergy activities than untreated FPH, can be used as an improved dietary source. (C) 2014 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | ADVANCED GLYCATION | - |
dc.subject | REACTION-PRODUCTS | - |
dc.subject | FOOD ALLERGY | - |
dc.subject | NITRIC-OXIDE | - |
dc.subject | IGE | - |
dc.subject | ANTIOXIDANT | - |
dc.subject | CELLS | - |
dc.subject | CHILDREN | - |
dc.subject | RBL-2H3 | - |
dc.subject | ASTHMA | - |
dc.title | Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Kwang-Won | - |
dc.identifier.doi | 10.1016/j.foodchem.2014.12.090 | - |
dc.identifier.scopusid | 2-s2.0-84920747002 | - |
dc.identifier.wosid | 000349723100054 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.176, pp.420 - 425 | - |
dc.relation.isPartOf | FOOD CHEMISTRY | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 176 | - |
dc.citation.startPage | 420 | - |
dc.citation.endPage | 425 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | ADVANCED GLYCATION | - |
dc.subject.keywordPlus | REACTION-PRODUCTS | - |
dc.subject.keywordPlus | FOOD ALLERGY | - |
dc.subject.keywordPlus | NITRIC-OXIDE | - |
dc.subject.keywordPlus | IGE | - |
dc.subject.keywordPlus | ANTIOXIDANT | - |
dc.subject.keywordPlus | CELLS | - |
dc.subject.keywordPlus | CHILDREN | - |
dc.subject.keywordPlus | RBL-2H3 | - |
dc.subject.keywordPlus | ASTHMA | - |
dc.subject.keywordAuthor | Fish protein hydrolysate | - |
dc.subject.keywordAuthor | Ribose | - |
dc.subject.keywordAuthor | Maillard reaction | - |
dc.subject.keywordAuthor | Response surface methodology | - |
dc.subject.keywordAuthor | Anti-allergy effect | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.