291: Fish-Derived Bioactive Peptides-Oligosaccharides Maillard Reaction Products as Novel Prebiotics

Introduction

Gut microbiota, a dynamic community of microorganisms, significantly influences human health. Gut bacteria ferment prebiotics like oligosaccharides to produce SCFAs, which enhance gut barrier integrity, modulate inflammation, and support metabolic health. Silver carp-derived antioxidant peptides (prepared using alcalase and papain) have shown benefits in managing metabolic disorders, including cardiovascular health. To improve sensory properties while retaining antioxidant capacity, silver carp peptide-oligosaccharide MRPs were developed via the Maillard reaction. This study explored the prebiotic effects of MRPs using an in vitro fermentation model.

Methods

MRPs were prepared by reacting silver carp peptides (produced with alcalase and papain) and prebiotic xylo-oligosaccharides at ratios of 0.5:1, 1:1, and 1:2 (w/w) under controlled conditions (90° for 4 hrs). Prebiotic effects were assessed via in vitro simulated gastrointestinal digestion and colonic fermentation, with peptides, oligosaccharides, and their non-Maillard reaction mixture as controls. Gut microbiota composition was analyzed using 16S rRNA sequencing; SCFA levels were quantified via gas chromatography-mass spectrometry; fermentation metabolites were identified through liquid chromatography-mass spectrometry and untargeted metabolomics. Statistical significance was determined using one-way ANOVA (p < 0.05).

Results

MRPs significantly increased total SCFA production compared to the peptide and xylo-oligosaccharide mixture, with the moderate Maillard reaction ratio (1:1, w/w) yielding the highest levels of acetic, propionic, and butyric acids. Microbial diversity, particularly the abundance of beneficial genera like Bacteroides, was enhanced. Metabolomic profiling revealed enriched pathways related to tryptophan metabolism and bile secretion. These findings suggested potential improvement in gut health.

Significance

MRPs exhibit significant prebiotic potential by boosting SCFA production, enhancing gut microbial diversity, and modulating metabolic pathways. These findings support their use as functional food ingredients to improve gut health, offering a sustainable approach for high-value utilization of silver carp proteins.

Authors: Peipei Dou, Yugui Wang, Yongkang Luo, Hongbing Fan