In vitro Anti-Oxidation and Anti-Cholinesterase Activities of Tuna and Chicken Hydrolysates and their Maillard Reaction Products

Abstract

Objective: To evaluate the anti-oxidation and anticholinesterase activities and cell viability of chicken and tuna hydrolysates and their Maillard reaction products. Material and Methods: Maillard reaction products (MRPs) derived from chicken or tuna hydrolysates were prepared by heating the hydrolysate with glucose at 84°C for 90 minutes. Physical characteristics, ultraviolet (UV) absorbance, browning intensity, protein concentrations, molecular weight distribution, and amino acid profiles of the hydrolysates and MRPs were determined. The anti-oxidation properties of the hydrolysate and MRPs were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Anti-cholinesterase activities were evaluated using Ellman’s method. Cell viability of the samples was evaluated in RAW 264.7 cells. Results: The MRPs presented as brown to dark brown liquids with Brix values ranging from 61.33 to 64.17 °Brix. The pH value ranged from 5.31 to 6.20. The UV absorbance at 294 nm and browning intensity at 420 nm of the MRPs were less than the absorbance of the corresponding hydrolysates. The protein concentrations were 41-44% (hydrolysates) and 18-20% (MRPs). The major constituents of the hydrolysates and MRPs were small molecules (MW<300 Da). The samples exhibited anti-oxidative activity (EC50 2.03 - 3.51 mg/mL) and anti-acetylcholinesterase activity (45-52% inhibition at 0.5 mg/mL). Both hydrolysates and MRPs showed no toxicity to RAW 264.7 cells at concentrations up to 1 mg/mL. Conclusion: Chicken and tuna hydrolysates and their MRPs exhibited mild anti-oxidative and moderate acetylcholinesterase inhibitory activities.

Keywords

• bioactive peptides
• maillard reaction products
• anti-oxidation
• acetylcholinesterase inhibitors