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Molecules 2019, 24(5), 972; https://doi.org/10.3390/molecules24050972

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

1
College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
3
College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
*
Author to whom correspondence should be addressed.
Received: 24 February 2019 / Revised: 5 March 2019 / Accepted: 6 March 2019 / Published: 10 March 2019
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Abstract

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 (Mw) 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 Mw less than 7.07 kDa, by contrast, network-like MLPs contained 45% fractions with a Mw 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. View Full-Text
Keywords: longan pulp; polysaccharide; Maillard reaction; modification; structure; bioactivity longan pulp; polysaccharide; Maillard reaction; modification; structure; bioactivity
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Yi, Y.; Han, M.-M.; Huang, F.; Wang, L.-M.; Min, T.; Wang, H.-X. Effects of a Lysine-Involved Maillard Reaction on the Structure and In Vitro Activities of Polysaccharides from Longan Pulp. Molecules 2019, 24, 972.

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