Glycation with uronic acid-type reducing sugar enhances the anti-inflammatory activity of fish myofibrillar protein via the Maillard reaction

•Fish myofibrillar protein (Mf) was glycated by the Maillard reaction.•Glycation with uronic acid enhanced the anti-inflammatory activity of Mf.•Glycation with neutral sugar had no effect on the anti-inflammatory activity.•The enhancement could be related to the number of carboxyl group introduced to Mf.•Alginate oligosaccharide is an excellent functional modified sugar for Mf.