Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end-products (AGEs)

Advanced glycation end-products (AGEs) are produced in the final stage of the Maillard reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or animal sources. The present study aimed to investigate the antiglycation potential of fish, maize, and whey protein hydrolysates. It was carried out in four model systems, Bovine serum albumin (BSA)-Glucose, BSA-Fructose, BSA-Sorbitol, and BSA-HFCS (high fructose corn syrup), by evaluation of fluorescent intensity of AGEs after seven days of reaction at 37 degrees C. The results showed that the highest inhibitory effect belonged to 0.16% of FPH (fish protein hydrolysate, percent inhibition similar to 99.0%), whereas maize protein hydrolysate (MPH) had lower antiglycation activity in comparison with FPH. Among all hydrolysates, whey protein hydrolysate with the lowest degree of hydrolysis showed the weakest inhibitory activity. Overall, our results indicated that the investigated hydrolysates, particularly FPH, have promising antiglycation potential and can be recommended for the production of functional foods.

Automated summary

The study aimed to investigate the antiglycation potential of fish, maize, and whey protein hydrolysates. The results showed that fish protein hydrolysate had the highest inhibitory effect, while maize protein hydrolysate had lower antiglycation activity. Whey protein hydrolysate showed the weakest inhibitory activity.