Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes
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In this work, chemical and biological characteristics of two types of Thai fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, at different fermentation periods and their raw materials were investigated. Kapi had low water activity and high proteins with high glutamic acid and lysine. Both Kapis, which had different sources, showed similar characteristics. The number of lactic acid bacteria in the products increased during the early stages of fermentation. Free α-amino acid contents in the products increased with the fermentation time. The water extracts from Kapi products showed strong antioxidative activities against ABTS+ radical, and ACE inhibitory activity but they did not exhibit antimicrobial activity against Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella Typhimurium. Biological activities in Kapi could be developed by fermentation process, enzymatic hydrolysis of proteins and non-enzymatic browning reactions. Kapi could, thus, serve as a potential source of natural bioactive substances.
KeywordsFermented shrimp paste Antioxidative activity Antimicrobial activity Angiotensin I-converting enzyme inhibitory activity
The authors are grateful to the Thailand Research Fund (TRF) and King Mongkut’s University of Technology Thonburi (KMUTT) for a PhD scholarship of Miss Thanyaporn Kleekayai under the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0133/2552). We thank to the Asian Core Program (ACP), “Capacity Building and Development of Microbial Potential and Fermentation Technology towards New Era”, of Japan Society for the Promotion of Science (JSPS) for the support of research cooperation and the Royal Thai Government for the financial support through research budget of KMUTT. We would finally like to thank Miss Elizabeth Finnegan and Dr. Celia Conessa from University of Limerick, Ireland, for editing and proofing our manuscript.
Conflict of interest
The authors declare no conflict of interest.
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