Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids

[1]  Mouming Zhao,et al.  Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice , 2017 .

[2]  L. Malec,et al.  A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions. , 2017, Food chemistry.

[3]  Dai-Hung Ngo,et al.  Angiotensin- I- converting enzyme (ACE) inhibitory peptides from Pacific cod skin gelatin using ultrafiltration membranes , 2016 .

[4]  N. O'Brien,et al.  In vitro cellular bioactivities of Maillard reaction products from sugar-gelatin hydrolysate of unicorn leatherjacket skin system , 2016 .

[5]  Mouming Zhao,et al.  Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice , 2016 .

[6]  Mouming Zhao,et al.  Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time. , 2016, Food chemistry.

[7]  T. H. Ferreira-Vieira,et al.  Alzheimer's Disease: Targeting the Cholinergic System , 2016, Current neuropharmacology.

[8]  Mouming Zhao,et al.  Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme. , 2015, Food chemistry.

[9]  Haifeng Zhao,et al.  Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. , 2014, Food chemistry.

[10]  K. Hayat,et al.  Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution , 2012, Food and Bioprocess Technology.

[11]  Jiaoyan Ren,et al.  Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate , 2011 .

[12]  D. Kitts,et al.  Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems. , 2011, Journal of agricultural and food chemistry.

[13]  Hongshun Yang,et al.  Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees , 2011 .

[14]  B. Yan,et al.  Histidine Residue Mediates Radical-induced Hinge Cleavage of Human IgG1 , 2010, The Journal of Biological Chemistry.

[15]  D. Praticò,et al.  Evidence of Oxidative Stress in Alzheimer's Disease Brain and Antioxidant Therapy , 2008, Annals of the New York Academy of Sciences.

[16]  L. Rodriguez-Saona,et al.  Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopy. , 2007, Journal of agricultural and food chemistry.

[17]  He Hai-lun,et al.  Analysis of novel angiotensin‐I‐converting enzyme inhibitory peptides from protease‐hydrolyzed marine shrimp Acetes chinensis , 2006, Journal of peptide science : an official publication of the European Peptide Society.

[18]  J. Rufián‐Henares,et al.  Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. , 2005, Journal of agricultural and food chemistry.

[19]  A. Cavalli,et al.  Heterocyclic inhibitors of AChE acylation and peripheral sites. , 2005, Farmaco.

[20]  A. Dávalos,et al.  Preparation of Antioxidant Enzymatic Hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS , 2005 .

[21]  V. Yaylayan,et al.  Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy--a possible route to Amadori products. , 2003, Journal of agricultural and food chemistry.

[22]  T. Shibamoto,et al.  Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. , 2002, Journal of agricultural and food chemistry.

[23]  K. Ingkaninan,et al.  Screening for acetylcholinesterase inhibitors from Amaryllidaceae using silica gel thin-layer chromatography in combination with bioactivity staining. , 2001, Journal of chromatography. A.

[24]  S. H. Ashoor,et al.  Maillard Browning of Common Amino Acids and Sugars , 1984 .

[25]  A. Brodkorb,et al.  Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity , 2013 .

[26]  S. Khora.  MARINE FISH-DERIVED BIOACTIVE PEPTIDES AND PROTEINS FOR HUMAN THERAPEUTICS , 2013 .

[27]  Hui Peng,et al.  ABTS•+ scavenging activity of polypyrrole, polyaniline and poly(3,4‐ethylenedioxythiophene) , 2011 .

[28]  M. R. Segura Campos,et al.  Angiotensin-I converting enzyme inhibitory and antioxidant activities of peptide fractions extracted by ultrafiltration of cowpea Vigna unguiculata hydrolysates. , 2010, Journal of the science of food and agriculture.

[29]  H. Mantsch,et al.  The use and misuse of FTIR spectroscopy in the determination of protein structure. , 1995, Critical reviews in biochemistry and molecular biology.