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    Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

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    Author
    Jiang, Zhanmei
    Rai, Dilip K.
    O'Connor, Paula M.
    Brodkorb, Andre cc
    Keyword
    Maillard reaction
    IPP
    Ribose
    Angiotensin-I-converting enzyme inhibitory activity
    Date
    28/09/2012
    
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    URI
    http://hdl.handle.net/11019/515
    Citation
    Zhanmei Jiang, Dilip K. Rai, Paula M. O'Connor, André Brodkorb. Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity. Food Research International, 2013, 50(1), 266-274.DOI: 10.1016/j.foodres.2012.09.028
    Abstract
    Maillard reaction products (MRPs) were prepared from aqueous model mixtures containing 60 g L− 1 ribose and 30 g L− 1 of the bioactive tripeptide IPP (Ile-Pro-Pro), heated at 98 °C. MRP and associated reactions with changes in IPP were observed within one hour of heat-treatment. The pH of MRPs decreased significantly during the heat treatment of IPP–ribose mixtures from 9.0 to 7.6 after one hour. The amino group content, IPP and ribose concentration decreased significantly during heat treatment. The fluorescence intensity of the IPP–ribose MRPs reached the maximum within 2 h. Modification of the UV/vis spectra for IPP–ribose MRPs was mainly due to a condensation reaction of IPP with ribose. Compounds with molecular weight between 300 and 650 Da were dominant while compounds smaller than 250 Da were also produced during the reactions, as characterized by size exclusion chromatography. Mass spectrometry revealed that IPP was conjugated to ribose at the N-terminal (m/z of 458.3) upon heat-treatment. The presence of ribose also promoted peptide degradation to dehydrated IP (m/z of 211.1). IPP–ribose MRPs lost the known angiotensin-I-converting enzyme (ACE) inhibitory activity of IPP; however, strong antioxidant properties were detected.
    Funder
    National Natural Science Foundation of China; Innovative Research Team of Higher Education of Heilongjiang Province
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1016/j.foodres.2012.09.028
    Scopus Count
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    Food Biosciences
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Chemistry & Technology

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