What is the role of pyrraline in commercial drinks enriched with different protein hydrolysates?

Label:chem

Topic
Pyrraline is an advanced glycation end product (AGE) that has been associated with several chronic diseases, including diabetes and cardiovascular disease. It is formed through the Maillard reaction between reducing sugars and amino groups in proteins. In commercial drinks enriched with protein hydrolysates, pyrraline can be present in both free-form (Free-Pyr) and peptide-bound (Pep-Pyr) forms. The study investigates the levels of Free-Pyr and Pep-Pyr in drinks enriched with whey protein hydrolysate (WPH), soy protein hydrolysate (SPH), and collagen protein hydrolysate (CPH).

From: "Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates", Int. J. Mol. Sci. 2016, 17(7), 1053;
Answer
The study found that Pep-Pyr is the predominant form of pyrraline in commercial drinks enriched with protein hydrolysates, accounting for over 96% of the total pyrraline content. Free-Pyr was present in much smaller proportions, less than 4% of the total pyrraline. The concentration of Pep-Pyr was highest in WPH-enriched drinks, followed by SPH and CPH-enriched drinks. The differences in Pep-Pyr content among the three types of drinks were attributed to the distribution of peptide lengths and the amino acid compositions of the proteins. WPH-enriched drinks contained a higher proportion of di- to penta-peptides and higher lysine residue content, which contributed to the higher formation of Pep-Pyr. The study concludes that commercial drinks enriched with protein hydrolysates, particularly WPH, are significant sources of Pep-Pyr, which may have implications for health due to its potential bioactivity and association with chronic diseases.
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