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

Authors

Jun Hwang, Woo-Young Son, Ju-Hui Youn, Yu-Jeong Na, Eun Ju Jeong, Eui-Cheol Shin, Kyeong Soo Kim, Kwang Il Park, Ju Lan Chun, Korawan Sringarm, Chaiwat Arjin, Orranee Srinual, Hyun-Wook Kim

Published in

Food science of animal resources. Volume 46. Issue 1. Jun 25, 2026. Epub Jun 25, 2026.

Abstract

The 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.
Porcine 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.
The 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.
The 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.

PMID:
42348149
Bibliographic data and abstract were imported from PubMed on 25 Jun 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.