Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis

• Published in: European food research & technology 2005-05, Vol.220 (5-6), p.535-539
• Main Authors: Jung, W.K, Rajapakse, N, Kim, S.K
• Format: Article
• Language: English
• Subjects: alpha-tocopherol; amino acid sequences; antioxidant activity; Antioxidants; Biological and medical sciences; Electrons; fermented foods; Fish and seafood industries; food composition; Food industries; free radical scavengers; free radicals; functional foods; Functional foods & nutraceuticals; Fundamental and applied biological sciences. Psychology; Hydroxyl radicals; lipid peroxidation; Marine; molecular sequence data; molecular weight; Mollusks; mussels; Mytilus edulis; Peptides; sauces; Shellfish; Sodium chloride
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-004-1074-3

In order to identify nutraceutical functions of fermented fish and shellfish sauces, which are highly appreciated in food products in South-East Asia, the antioxidative activity of fermented blue mussel sauce (FBMS) was investigated. The blue mussel was fermented with 25% NaCl (w/w) at 20±0.5 °C for 12 months and the fermented sauce was passed bimonthly through a 40-mesh sieve, desalted using an electrodialyzer, and then lyophilized. The antioxidative activity of FBMSs was investigated and compared with that of a natural antioxidant, α-tocopherol standing as a reference. Using consecutive chromatographic methods, the antioxidative peptide with a molecular mass of 620 Da was purified from 6-month-fermented sauce, and its sequence of the peptide was FGHPY. In addition, 64.8 μM of the purified peptide could scavenge 89.5% of hydroxyl radical in radical scavenging assay using electron spin resonance spectroscopy.[PUBLICATION ABSTRACT]