Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes
- 326 Downloads
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.
- AOAC (1995) Official methods of analysis, 16th edn. AOAC International, VirginiaGoogle Scholar
- Kiesvaara M (1975) On the soluble nitrogen fraction of barrel-salted herring and semi-preserves during ripening. Publication No. 10, Technical Research Center of Finland, Helsinki, FinlandGoogle Scholar
- Kobayashi T, Kajiwara M, Wahyuni M, Kitakado T, Hamada-Sato N, Imada C, Watanabe E (2003) Isolation and characterization of halophilic lactic acid bacteria isolated from “terasi” shrimp paste: a traditional fermented seafood products in Indonesia. J Gen Appl Microbiol 49(5):279–286CrossRefGoogle Scholar
- Kuete V, Tangmouo JG, Penlap Beng V, Ngounou FN, Lontsi D (2006) Antimicrobial activity of the methanolic extract from the stem bark of Tridesmostemon omphalocarpoides (Sapotaceae). J Ethnopharmacol 104:5–11Google Scholar
- Li SJ, Seymour TA, Morrissey MT (1994) Isolation of a natural antioxidant from shrimp waste. In: Shahidi F (ed) Natural antioxidants and their uses in foods. American Chemical Society, Washington DC, pp 283–295Google Scholar
- Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the folin phenol reagent. J Biol Chem 193(1):265–275Google Scholar
- Papagianni M, Anastasiadou S (2009) Pediocins: the bacteriocins of Pediococci. Sources, production, properties and applications. Microb Cell Fac 8(3). doi: 10.1186/1475-2859-8-3
- Pengchumrus W, Upanoi T (2005) Species and distribution of Acetes shrimps in seagrass beds and mangrove canals in the Andaman sea. Technical Paper No. 12/2005, Phuket Marine Biological Center, Department of Marine and Coastal Resources, Ministry of Natural Resources and Environment, Phuket, ThailandGoogle Scholar
- Phithakpol B (1993) Fish fermentation technology in Thailand. In: Lee CH, Steinkraus KH, Reilly PJA (eds) Fish fermentation technology. United Nations University Press, Seoul, pp 155–166Google Scholar
- Sarath G, de la Motte RS, Wagner FW (1990) Protease assay methods. In: Beynon RJ (ed) Proteolytic enzymes: a practical approach. IRL Press, Oxford, pp 25–54Google Scholar
- Tanasupawat S, Visessanguan W (2008) Thai fermented foods. In: Farnworth ER (ed) Handbook of fermented functional foods, 2nd edn. CRC Press, Florida, pp 495–512Google Scholar