Food Biochemistry and Food Processing (2 edition)

BLBS102-c36 BLBS102-Simpson March 21, 2012 18:47 Trim: 276mm X 219mm Printer Name: Yet to Come

36 Biological Activities and Production of Marine-Derived Peptides 695

Table 36.3.ACE Inhibitory Activity and Antioxidative Activities of Soluble Fractions from Some Fermented

Fishery Products

Type of Products

ACE Inhibitory

Activitya(%)

DPPHa

(μmolTE/g protein)

ABTSa

(μmolTE/g protein)

FRAPa

(μmolTE/g protein)

Fermented shrimp

Kapi I 3.36±0.79n 53.67±0.53bc 94.40±0.00d 42.01±0.34m

Kapi II 42.25±1.92kl 49.49±1.19c 75.30±2.17fg 42.23±0.15m

Kapi III 0.00±0.00n 43.25±3.64d 55.70±3.70l 33.39±0.07no

Kapi IV 0.00±0.00n 26.40±1.25jkl 150.55±5.60c 21.98±0.26r

Kung-chom I 53.82±4.70i 37.61±0.69ef 264.17±3.72a 31.02±0.19op

Kung-chom II 52.40±0.08i 36.55±0.66ef 186.40±8.13b 27.53±0.09pq

Kheeuy-naam I 66.38±0.26gh 28.89±0.42ijk 63.89±2.14ijk 14.15±0.08s

Kheeuy-naam II 0.00±0.00n 27.07±0.90ijkl 59.21±1.36jkl 188.10±2.67e

Fermented fish

Bu-du I 65.83±2.69h 74.14±7.54a 183.49±1.70b 60.86±0.55k

Bu-du II 0.00±0.00n 55.12±0.49b 81.98±2.24ef 450.22±5.86c

Tai-pla I 68.17±0.43gh 31.57±2.50hi 86.14±0.63e 22.81±0.52r

Tai-pla II 45.51±4.96kj 40.63±0.63de 189.10±5.43b 24.69±0.26qr

Pla-ra I 76.66±1.13de 23.44±3.46lm 51.79±3.54l 8.43±0.02tu

Pla-ra II 44.04±1.00kl 25.40±0.13klm 28.82±0.00n 148.43±2.51g

Pla-ra III 74.74±0.09ef 27.18±0.25ijkl 43.05±2.96m 10.96±0.26st

Pla-ra IV 47.10±1.33kj 40.68±1.03de 40.35±5.27m 363.90±4.18d

Pla-chao I 65.77±3.46h 16.42±2.40m 25.66±3.79no 3.54±0.09v

Pla-chao II 87.54±1.55b 13.17±0.16m 16.92±0.95p 35.84±2.55n

Pla-som I 77.31±1.40cde 20.76±0.56l 57.14±6.70kl 10.32±0.43st

Pla-som II 80.74±0.37cd 30.57±2.55hij 71.03±7.27ghi 12.98±0.23st

Pla-som III 97.96±6.24a 15.56±3.54m 53.06±0.00l 5.16±0.29uv

Pla-som IV 81.97±0.89c 34.62±0.55fg 17.48±1.88op 105.47±1.34i

Som-fug I 76.57±1.11de 13.49±0.22m 22.10±1.11nop 53.24±1.74l

Som-fug II 73.12±2.77ef 15.95±0.31m 17.19±3.72p 71.54±1.11j

Pla-chom I 31.27±3.99m 22.78±0.18lm 29.52±1.66n 112.12±3.56h

Pla-chom II 40.28±3.44l 25.28±0.38klm 22.24±2.29nop 181.74±3.54f

Kem-buk-nud I 49.14±0.22ij 50.28±1.52c 65.52±1.06hij 527.56±2.28b

Kem-buk-nud II 49.69±0.00ij 51.58±1.07c 78.84±2.69efg 582.06±4.61a

Fermented mussels

Hoi-dong I 28.92±0.78m 29.02±0.58ijk 18.26±2.27op 151.78±1.08g

Hoi-dong II 71.11±1.31fg 28.89±1.37ijk 73.04±4.31gh 14.02±0.05s

TE, Trolox equivalents.

aMean±SD from duplicate determinations.

a–vDifferent superscripts in the same column indicate significant differences (p<0.05). ACE inhibitory activity of soluble fractions from some

traditional fermented fishery products was assayed at a final concentration of 3 mg dried extraction/mL.

DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); FRAP, ferric reducing antioxidant power.

fermented fishery products were studied (Table 36.3).Pla-som

had the highest inhibition of ACE, whereasBu-du,Kung-chom,

andKem-buk-nudexhibited the highest DPPH radical scaveng-

ing activity, ABTS radical scavenging activity, and ferric reduc-

ing antioxidant power (FRAP) (p<0.05), respectively. On the

basis of principal component analysis (PCA), peptides with high

ACE inhibitory activities were likely to be found in products with

low pH and low salt content. The presence of these peptides was

probably related to the use of garlic and raw material used but

not affected by the ratio of free and total freeα-amino acids

(F/T ratio). For antioxidative activity, peptides with high FRAP

were likely to be found in products with high F/T ratio. Products

with high DPPH radical scavenging activity generally had high

ABTS radical scavenging activity but both activities showed no

correlation to pH, salt content, and F/T ratio. Therefore, some

Thai traditional fermented fishery products might serve as pos-

sible protective agents in human diets to reduce damage from

high blood pressure and oxidative stress.

The fish silage processing technology developed in the late

1970s revealed the possibility of recovering pepsins and bioac-

tive peptides from fish silage. Silage generally refers to the pro-

cess of preserving wet fodder, that is, whole fish or parts of fish