Fisheries Science

, Volume 82, Issue 2, pp 357–367

Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity

Original Article Chemistry and Biochemistry

Abstract

The efficacy of the controlled Maillard reaction with alginate oligosaccharide (AO) in a dry state was examined for development of an anti-inflammatory compound from fish myofibrillar protein (Mf). Lyophilized Mf from spawned-out chum salmon was mixed with AO (half of the total protein weight) and incubated at 60 °C and 35 % relative humidity for 0–6 h, followed by digestion with pepsin and trypsin. The anti-inflammatory activity of the digested peptide was improved with the progress of the AO conjugation, and dMSA4 (prepared from Mf–AO conjugate by reaction for 4 h, with 49.6 μg/mg protein of AO attached) was most effective in inhibiting secretions of inflammation-related compounds in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Likewise, dMSA4 suppressed the LPS-induced gene and protein expression of inducible nitric oxide synthase, tumor necrosis factor-α, interleukin-6, and cyclooxygenase (COX)-2, while COX-1 expression was unaffected. Furthermore, oral administration of dMSA4 and the Mf–AO conjugate prior to proteolysis inhibited carrageenan-induced paw volume expansion in mice. These results indicate that AO conjugation using the controlled Maillard reaction in a dry state is a useful approach for enhancing the anti-inflammatory activity of salmon Mf as a nutraceutical food material.

Keywords

Alginate oligosaccharide Anti-inflammation Maillard reaction Muscle protein Salmon 

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Copyright information

© Japanese Society of Fisheries Science 2015

Authors and Affiliations

  • Mizuho Nishizawa
    • 1
  • Musashi Saigusa
    • 1
  • Hiroki Saeki
    • 1
  1. 1.Faculty of Fisheries SciencesHokkaido UniversityHakodateJapan

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