Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion

Abstract

Yesso scallop (Patinopecten yessoensis) gonad is the main by-product during processing. Our previous studies found that its Alcalase hydrolysates can act as a worthy precursor for Maillard reaction in the presence of ribose. Basing on the understanding of the characteristics of scallop female gonad hydrolysates (SFGHs)-ribose Maillard reaction products (MRPs), it was further extracted by different organic reagents and then was subjected to an in vitro digestion. The effects of digestion on the antioxidant and antimicrobial capacities of organic extracts from SFGHs-ribose MRPs were determined. Results showed that the scavenging activities of ethanol and methanol extracts on both ABTS·+ and DPPH·+ increased significantly before digestion, where methanol extracts were better than that of ethanol. However, the ·OH scavenging and linoleic acid peroxidation inhibition activities of MRPs were reduced in both extracts. Interestingly, there was a significant increase in the ABTS·+, ·OH scavenging activities and peroxidation inhibition capacity for all samples following digestion except for DPPH·+ scavenging activity. MRPs-methanol extracts showed the highest antimicrobial effect against Escherichia coli (E. coli) than other samples. Moreover, the HepG2 cell viability of MRPs-methanol extracts after digestion was increased to 89.58 %, which was 1.49, 1.26 and 1.14 times higher than H2O2-treated, SFGHs and MRPs group, respectively. Therefore, it is suggested that methanol extraction can improve the antioxidant capacity of SFGHs-ribose MRPs during digestion, and the corresponding extracts can be utilized as food antioxidants.