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<p>Rice protein hydrolysate (RPH) was conjugated with galactose and glucose through an aqueous Maillard reaction to evaluate how glycosylation influences its functional properties. The resulting Maillard reaction products (MRPs) were characterized using several spectrometric techniques. Compared with the RPH group, the characteristic MRPs group exhibited significantly larger particle sizes and reduced free amino acid content. The antioxidative activities of the MRPs were measured by 2,2’-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical (ABTS•), hydroxyl radicals (•OH), superoxide radicals (•O₂<sup>−</sup>), and cell-based assays. The results indicated that hydrolysate-galactose (RPH-Ga) and hydrolysate-glucose (RPH-Gl) demonstrated significantly greater free radical scavenging capacity compared to RPH (<i>p</i> &lt; 0.05). Galactose conjugation markedly reduced the EC₅₀ values for scavenging ABTS•, •OH, and •O₂<sup>−</sup>, from 2.18, 6.68, and 13.29&#xa0;mg/mL to 0.40, 3.31, and 8.33&#xa0;mg/mL, respectively. RPH-Ga also protected and repaired HepG2 cells exposed to H₂O₂-induced oxidative stress. A low concentration of RPH-Ga significantly enhanced the secretion and expression of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) compared to RPH (<i>p</i> &lt; 0.05). Moreover, RPH-Ga could maintain a stable molecular weight and antioxidant activity in the simulated digestive fluid. The newly developed RPH-Ga can be applied as a potential functional food.</p> Graphical Abstract <p></p>

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Characterization of antioxidant activity and in vitro digestion stability of Maillard reaction products derived from rice protein hydrolysate

  • 期刊论文

  • 发表日期：

    2026年1月9日

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  • Ying Wu,
  • Tingmin Qu,
  • Ruibo Huang,
  • Jiahui Gao,
  • Yunshuang Ou,
  • Zhimin Zhang,
  • Han Wang,
  • Daichen Mu,
  • Hao Wu,
  • Qingming Huang,
  • Jian Hu,
  • Li Wen

摘要

Rice protein hydrolysate (RPH) was conjugated with galactose and glucose through an aqueous Maillard reaction to evaluate how glycosylation influences its functional properties. The resulting Maillard reaction products (MRPs) were characterized using several spectrometric techniques. Compared with the RPH group, the characteristic MRPs group exhibited significantly larger particle sizes and reduced free amino acid content. The antioxidative activities of the MRPs were measured by 2,2’-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical (ABTS•), hydroxyl radicals (•OH), superoxide radicals (•O₂−), and cell-based assays. The results indicated that hydrolysate-galactose (RPH-Ga) and hydrolysate-glucose (RPH-Gl) demonstrated significantly greater free radical scavenging capacity compared to RPH (p < 0.05). Galactose conjugation markedly reduced the EC₅₀ values for scavenging ABTS•, •OH, and •O₂−, from 2.18, 6.68, and 13.29 mg/mL to 0.40, 3.31, and 8.33 mg/mL, respectively. RPH-Ga also protected and repaired HepG2 cells exposed to H₂O₂-induced oxidative stress. A low concentration of RPH-Ga significantly enhanced the secretion and expression of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) compared to RPH (p < 0.05). Moreover, RPH-Ga could maintain a stable molecular weight and antioxidant activity in the simulated digestive fluid. The newly developed RPH-Ga can be applied as a potential functional food.

Graphical Abstract