Effects of a Lysine-Involved Maillard Reaction on the Structure and In Vitro Activities of Polysaccharides from Longan Pulp

文献类型： 外文期刊

第一作者： Yi, Yang

作者： Yi, Yang;Han, Miao-Miao;Min, Ting;Huang, Fei;Wang, Li-Mei;Wang, Hong-Xun

作者机构：

关键词： longan pulp; polysaccharide; Maillard reaction; modification; structure; bioactivity

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN： 1420-3049

年卷期： 2019 年 24 卷 5 期

页码：

收录情况： SCI

摘要： The effects of amino acid-involved Maillard reactions (MRs) on the structure and activities of longan pulp polysaccharides (LPs), which were heteropolysaccharides mainly composed of glucose, galactose, mannose, rhamnose, glucuronic acid, ribose, and galacturonic acid, were investigated. The changes of browning degree and molecular weight (M-w) distribution in the MR systems containing LPs and amino acids (lysine, proline, or glycine) indicated that lysine was more active in conjugating with LPs. The MR-modified LPs (MLPs) obtained via a 4 h MR between LPs and lysine showed obvious structural differences from LPs. Specifically, particle-like LPs contained 94% fractions with a M-w less than 7.07 kDa, by contrast, network-like MLPs contained 45% fractions with a M-w larger than 264.1 kDa. Moreover, MLPs showed stronger radical scavenging abilities and macrophage immunostimulating effects, but weaker cancer cell growth-inhibitory abilities. The results indicate that the amino acid-involved MR is a promising method to modify native polysaccharides for better biological properties.

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