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

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Abstract

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.

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Acknowledgment

This work was supported by the Brain Korea 21 project in 2003.

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Authors and Affiliations

  1. Department of Chemistry, Pukyong National University, Busan, 608-737, Korea

    Won-Kyo Jung, Niranjan Rajapakse & Se-Kwon Kim

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  1. Won-Kyo Jung
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  2. Niranjan Rajapakse
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  3. Se-Kwon Kim
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Correspondence to Se-Kwon Kim.

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Jung, WK., Rajapakse, N. & Kim, SK. Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis. Eur Food Res Technol 220, 535–539 (2005). https://doi.org/10.1007/s00217-004-1074-3

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  • DOI: https://doi.org/10.1007/s00217-004-1074-3

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