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

Abstract Among multiple ways to ameliorate Alzheimer's disease, antioxidant and acetylcholinesterase (AChE) inhibition are considered as two primary approaches. Previous studies have indicated that anchovy protein hydrolysate (APH) exhibited strong antioxidant and AChE inhibitory capacities, and Maillard reaction could significantly ( p + scavenging and AChE inhibitory capacities of Maillard reaction products (MRPs) derived from APH and ribose (APH-M). Therefore, Maillard reaction could raise the bioactivity of hydrolysates which has important guiding significance for the production of polypeptide health care products.