Impact of xylose-mediated Maillard reaction on antioxidant capacity and digestibility of alcalase-hydrolyzed porcine liver during simulated canine digestion

초록

PurposeThe growing population of aging dogs has stimulated a demand for functional dietary ingredients that can support long-term health and metabolic stability. Antioxidant properties and digestive stability of porcine liver hydrolysates produced by enzymatic hydrolysis and subsequent Maillard reaction were investigated as a potential functional ingredient in pet food.MethodsPorcine liver was hydrolyzed using alcalase, followed by high-temperature treatment with or without xylose to induce Maillard reactions. Three treatment groups were prepared: porcine liver hydrolysate (PLH), heat-treated hydrolysate (PLH-H), and hydrolysate subjected to xylose-induced Maillard reaction (PLH-HX). Antioxidant activity was evaluated before and after simulated canine gastrointestinal digestion to assess functional stability relevant to pet food applications.ResultsThe Maillard reaction substantially enhanced antioxidant activity prior to digestion, particularly in radical-scavenging assays. However, following in vitro digestion, antioxidant activity decreased in the Maillard reaction-treated samples, and differences between the treatments were reduced. Digestibility was also lower in the Maillard reaction-treated samples than in the non-treat samples. Although Maillard reaction improved the initial antioxidant capacity, its stability under gastrointestinal conditions was limited and assay-dependent.ConclusionThe combined hydrolysis-Maillard reaction strategy modulated the structural and redox characteristics of porcine liver by-products without complex processing, demonstrating its potential for use as a natural antioxidant ingredient in companion animal feed. Further in vivo validation is required to confirm the physiological relevance of these findings.

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