Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose.

• Maillard reaction of LcTLP and fructose was simulated during litchi drying. • The structure of Maillard reaction products was analyzed by using SAXS. • Molecular weight, Rg and secondary structure of conjugates were changed. • Maillard reaction process of LcTLP and fructose could be divided two stages. • Maillard reaction reduced the pro-inflammation activity of LcTLP. The structural characteristics and inflammatory activity of Maillard reaction products (MRPs) from fructose (Fru) and litchi thaumatin-like protein (LcTLP) with a pro-inflammatory activity were investigated. The structural changes of LcTLP-Fru MRPs were divided into two stages during the Maillard reaction. In 0–6 h, the unfolding and degradation of the LcTLP were dominant, resulting in a looser structure; the increase of β -sheets was 13.02%; the decrease of α -helices was 9.21%; and both the molecular weight and gyration radius R g decreased. After 6 h, the enhanced glycosylation caused the molecular weight to increase, while R g remained low, implying that the molecular structure became more compact. In addition, LcTLP-Fru MRPs reduced the inflammation response by significantly reducing the gene and protein expressions of tumor necrosis factor- α , interleukin-1 β , and interleukin-6 compared with the LcTLP group in RAW264.7 macrophages. The findings provided a theoretical foundation for addressing the inflammatory response caused by litchi products consumption. [ABSTRACT FROM AUTHOR]