Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice

• Anchovy protein hydrolysate has potential for combating memory-impairment in mice.
• Maillard reaction could enhance memory-improving activity of APH.
• APH/APH-M showed different mechanisms for improving memory in cholinergic system.

Anchovy (Coilia mystus) protein hydrolysate (APH) and its Maillard reaction product (APH-M) with d-ribose were subjected to in vivo mouse behavioral trials and associated with biochemical analyses, in vitro H2O2-stressed PC12 cell assay and inhibition of acetylcholin esterase (AchE) to explore the mechanism of the behavioral trial findings. Results revealed that both APH and APH-M could alleviate undesired alterations on hippocampus ultrastructure of mice, protect PC12 from H2O2-induced oxidative stress, and inhibit AchE activity in vivo and in vitro, suggesting the well-being potential for combating memory-impairment in mice. Moreover, APH-M exhibited much stronger abilities above than APH. The test of acetylcholinergic system indicated that APH-M would improve memory mainly through regulating the AchE activity, while APH through controlling the mRNA expression of ChAT and AchE activity. Therefore, protein hydrolysates from anchovy could possess therapeutic potential for memory deficits, and Maillard reaction might further promote their memory-improving capacity.