Skip to main content
SpringerLink
Log in

Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Maillard reaction and Maillard reaction products (MRPs) are commonly used in food industry, with various sensory and functional properties. Bovine bone marrow extract (BBME) was subjected to enzymatic hydrolysis, followed by the Maillard reaction to enhance its sensory attributes. The antioxidant and antihypertensive activities of BBME, its hydrolysate and their MRPs were assessed. (37) orthogonal experimental design was used to obtain the optimal reaction conditions for generation of MRPs with improved sensory characteristics. The optimal conditions were: processing temperature, 120 °C; processing time, 60 min; xylose concentration, 2.5% (w/v); cysteine concentration, 2%; Vitamin B1, 1.2%; Hydrolyzed vegetable protein, 6%; and sample to liquid ratio, 1:1. The total content of free amino acid in BBME decreased from 86.18 to 25.50 g L−1 in EH-BBME-MRPs. In addition, EH-BBME and EH-BBME-MRPs contained significantly higher amount of low molecular weight peptides (< 1000 Da; 47.2% and 21.84%, respectively) compared to other samples. They also exhibited enhanced antioxidant activities against DPPH, ABTS and hydroxyl free radicals, and presented improved FRAP activity and reducing power. EH-BBME-MRPs also exhibited higher antihypertensive activity compared to other samples. The results indicate that MRPs derived from BBME hydrolysate are promising components for improving food flavor and also provide health benefits.

Graphic abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Arihara K, Nakashima Y, Mukai T, Ishikawa S, Itoh M (2001) Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins. Meat Sci 57(3):319–324

    Article  CAS  PubMed  Google Scholar 

  • Bah CS, Bekhit AE-DA, Carne A, McConnell MA (2015) Production of bioactive peptide hydrolysates from deer, sheep and pig plasma using plant and fungal protease preparations. Food Chem 176:54–63

    Article  CAS  PubMed  Google Scholar 

  • Begum N, Raza A, Song H, Zhang Y, Zhang L, Liu P (2019) Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis. J Food Process Preserv. https://doi.org/10.1111/jfpp.14105

    Article  Google Scholar 

  • Benjakul S, Lertittikul W, Bauer F (2005) Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chem 93(2):189–196

    Article  CAS  Google Scholar 

  • Eric K, Raymond LV, Huang M, Cheserek MJ, Hayat K, Savio ND, Amédée M, Zhang X (2013) Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system. Food Res Int 54(2):1437–1447

    Article  CAS  Google Scholar 

  • Henderson JW, Ricker RD, Bidlingmeyer BA, Woodward C (2000) Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids. In: Amino acid analysis using Zorbax Eclipse-AAA columns and the 1100 HPLC, pp 1–10

  • Hwang IG, Kim HY, Woo KS, Lee J, Jeong HS (2011) Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system. Food Chem 126(1):221–227

    Article  CAS  Google Scholar 

  • Je J-Y, Park P-J, Kim S-K (2005) Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Res Int 38(1):45–50

    Article  CAS  Google Scholar 

  • Jing H, Kitts D (2002) Chemical and biochemical properties of casein–sugar Maillard reaction products. Food Chem Toxicol 40(7):1007–1015

    Article  CAS  PubMed  Google Scholar 

  • Kong Y, Yang X, Ding Q, Zhang Y-Y, Sun B-G, Chen H-T, Sun Y (2017) Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Res Int 102:559–566

    Article  CAS  PubMed  Google Scholar 

  • Liu P, Huang M, Song S, Hayat K, Zhang X, Xia S, Jia C (2012) Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution. Food Bioprocess Technol 5(5):1775–1789

    Article  CAS  Google Scholar 

  • Liu J, Liu M, He C, Song H, Chen F (2015) Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide. LWT Food Sci Technol 64(1):316–325

    Article  CAS  Google Scholar 

  • Matthäus B (2002) Antioxidant activity of extracts obtained from residues of different oilseeds. J Agric Food Chem 50(12):3444–3452

    Article  PubMed  CAS  Google Scholar 

  • Morales FJ, Jiménez-Pérez S (2001) Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem 72(1):119–125

    Article  CAS  Google Scholar 

  • Murray B, FitzGerald R (2007) Angiotensin converting enzyme inhibitory peptides derived from food proteins: biochemistry, bioactivity and production. Curr Pharm Des 13(8):773–791

    Article  CAS  PubMed  Google Scholar 

  • Ogasawara M, Katsumata T, Egi M (2006) Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide. Food Chem 99(3):600–604

    Article  CAS  Google Scholar 

  • Qinzhu Z, Yan-ling C, Dong-xiao S, Tian B, Yang Y, Shan H (2018) Process optimization and anti-oxidative activity of peanut meal Maillard reaction products. LWT Food Sci Technol 97:573–580

    Article  CAS  Google Scholar 

  • Rabbani N, Thornalley PJ (2014) Special edition of amino acids of selected papers from the eleventh international symposium on the Maillard reaction. Springer, Berlin

    Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26(9–10):1231–1237

    Article  CAS  Google Scholar 

  • Richarme G, Marguet E, Forterre P, Ishino S, Ishino Y (2016) DJ-1 family Maillard deglycases prevent acrylamide formation. Biochem Biophys Res Commun 478(3):1111–1116

    Article  CAS  PubMed  Google Scholar 

  • Rozi P, Maimaiti P, Abuduwaili A, Wali A, Yili A, Akber Aisa H (2018) Isolation and evaluation of bioactive protein and peptide from domestic animals’ bone marrow. Molecules 23(7):1673

    Article  PubMed Central  CAS  Google Scholar 

  • Rufián-Henares JA, Morales FJ (2007) Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins. J Agric Food Chem 55(4):1480–1485

    Article  PubMed  CAS  Google Scholar 

  • Saravanakumar A, Periyasamy P, Jang HT (2019) In vitro assessment of three different artemisia species for their antioxidant and anti-fibrotic activity. Biocatal Agric Biotechnol 18:101040

    Article  Google Scholar 

  • Schlichtherle-Cerny H, Amadò R (2002) Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. J Agric Food Chem 50(6):1515–1522

    Article  CAS  PubMed  Google Scholar 

  • Shen Q, Jiang J, Wang M, Chen J, Liu D, Ye X, Hu Y (2019) Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods. J Food Process Preserv 43:e13918

    Article  CAS  Google Scholar 

  • Su G, Zheng L, Cui C, Yang B, Ren J, Zhao M (2011) Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate. Food Res Int 44(10):3250–3258

    Article  CAS  Google Scholar 

  • Sun H, Li X, Zhang C, Dong X, Li Y, Jia W (2013) Comparison of volatile compounds in different Maillard reaction productions from chicken bone extract and its enzymatic hydrolysate. J Instrum Anal J Instrum Anal 32:661–667

    CAS  Google Scholar 

  • Wang K, Maga J, Bechtel P (1996) Taste properties and synergisms of beefy meaty peptide. J Food Sci 61(4):837–839

    Article  CAS  Google Scholar 

  • Wei C-K, Thakur K, Liu D-H, Zhang J-G, Wei Z-J (2018) Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products. Food Chem 263:186–193

    Article  CAS  PubMed  Google Scholar 

  • Wu H-C, Chen H-M, Shiau C-Y (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 36(9–10):949–957

    Article  CAS  Google Scholar 

  • Wu H-C, Pan BS, Chang C-L, Shiau C-Y (2005) Low-molecular-weight peptides as related to antioxidant properties of chicken essence. Drug Food Anal 13(2):176–183

    CAS  Google Scholar 

  • Wu S, Xuezhen F, Xiongdiao L, Yuanjin X, Dankui L (2015) Purification and identification of angiotensin-I converting enzyme (ACE) inhibitory peptide from lizard fish (Saurida elongata) hydrolysate. J Funct Foods 13:295–299

    Article  CAS  Google Scholar 

  • Xu X, You M, Song H, Gong L, Pan W (2018) Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction. Int J Food Sci Technol 53(11):2465–2481

    Article  CAS  Google Scholar 

  • Yen GC, Hsieh PP (1995) Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products. J Sci Food Agric 67(3):415–420

    Article  CAS  Google Scholar 

  • Yilmaz Y, Toledo R (2005) Antioxidant activity of water-soluble Maillard reaction products. Food Chem 93(2):273–278

    Article  CAS  Google Scholar 

  • Zou Y, Chang SK, Gu Y, Qian SY (2011) Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J Agric Food Chem 59(6):2268–2276

    Article  CAS  PubMed  PubMed Central  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China

    Nabila Begum, Ali Raza, Dongyu Shen, Huanlu Song & Yu Zhang

  2. Fushun Dufengxuan Gushen Biotechnology Co., Ltd., Fushun, 113006, Liaoning, China

    Lei Zhang & Peng Liu

Authors
  1. Nabila Begum
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ali Raza
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Dongyu Shen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Huanlu Song
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yu Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Lei Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Peng Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Huanlu Song.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 13 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Begum, N., Raza, A., Shen, D. et al. Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract. J Food Sci Technol 57, 1786–1797 (2020). https://doi.org/10.1007/s13197-019-04212-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-04212-8

Keywords

Search

Navigation