Glycation with uronic acid-type reducing sugar enhances the anti-inflammatory activity of fish myofibrillar protein via the Maillard reaction.

Li, Wenzhao; Yang, Boxue; Joe, Ga-Hyun; Shimizu, Yutaka; Saeki, Hiroki

Li, Wenzhao; Yang, Boxue; Joe, Ga-Hyun; Shimizu, Yutaka; Saeki, Hiroki.

Afiliação

Li W; Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
Yang B; Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
Joe GH; Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
Shimizu Y; Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
Saeki H; Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan. Electronic address: saeki@fish.hokudai.ac.jp.

Food Chem ; 407: 135162, 2023 May 01.

Article em En | MEDLINE | ID: mdl-36525806

Assuntos

Reação de Maillard; Açúcares; Animais; Ácidos Urônicos; Oligossacarídeos; Anti-Inflamatórios/farmacologia

Palavras-chave

Anti-inflammatory activity; Carboxyl group; Fish myofibrillar protein; Glycation; Maillard reaction; Uronic acid

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reação de Maillard / Açúcares Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Japão

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