Glycation of lysozyme with galactose, galactooligosaccharides and potato galactan through the Maillard reaction and optimization of the production of prebiotic glycoproteins

The production of glycated lysozyme (LZM), with galactose, galactooligosaccharides (GOSs) and potato galactan through the Maillard reaction, was investigated. The percent blocked lysine, estimated from the furosine content, reached a maximum value of 11.2% for LZM:galactan conjugates after 1 day incubation at a aw of 0.65. A maximum percent blocked lysine of 7.0 and 13.5% were obtained for LZM:galactose/GOS conjugates at a lower aw of 0.45 after 3 and 7 days, respectively. However, the low percent blocked lysine and the high protein aggregation index of LZM:galactose/GOS conjugates at aw 0.79 and 0.65 revealed the prevalence of the degradation of the Amadori compounds and the protein cross-linking. Mass spectrometry of LZM conjugates revealed the formation of different glycoforms. Glycated LZMs containing up to seven galactose moieties were formed; while only mono- and diglycated LZMs with GOSs were detected. 2–3 mol of galactan were conjugated to 1 mol of LZM. Response surface methodology, based on a 5-level and 3-factor central composite design, revealed that molar ratio and temperature were the most significant variables for the glycation of LZM with GOSs. The optimal conditions leading to a high percent blocked lysine (16.11%) with a low protein aggregation index (0.11) were identified: temperature of 49.5 °C, LZM:GOS molar ratio of 1:9 and aw of 0.65. To the best of our knowledge, this is the first study on the optimization of LZM glycation with GOSs.

► Maillard reaction is a potential strategy to synthesize new glycated proteins.
► Conjugation of GOSs to LZM might increase the persistence of their prebiotic activity.
► Galactose showed a high reactivity resulting in the formation of multiglycated LZM.
► Limited interactions of GOS/galactan to LZM led to narrow distribution of glycoform.
► Our study is the first investigating interactions between Maillard reaction parameters.