Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes.

Autor: Kleekayai T; Department of Life Science, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, Bangkok 10140, Thailand., Harnedy PA; Department of Life Science, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland., O'Keeffe MB; Department of Life Science, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland., Poyarkov AA; Department of Life Science, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland., CunhaNeves A; Department of Life Science, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland., Suntornsuk W; Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, Bangkok 10140, Thailand. Electronic address: worapot.sun@kmutt.ac.th., FitzGerald RJ; Department of Life Science, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland. Electronic address: dick.fitzgerald@ul.ie.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Jun 01; Vol. 176, pp. 441-7. Date of Electronic Publication: 2014 Dec 29.
DOI: 10.1016/j.foodchem.2014.12.026
Abstrakt: Antioxidant and angiotensin converting enzyme (ACE) inhibitory peptides were extracted and isolated from two different types of Thai traditional fermented shrimp pastes, Kapi Ta Dam (Kp-B6) and Kapi Ta Deang (Kp-R6). Compounds with masses less than 500Da were found to be predominantly presented in both extracts. Following fractionation with sequential anion exchange chromatography and solid phase extraction (C18 matrix), three dipeptides were identified. Ser-Val and Ile-Phe were shown to exhibit ACE inhibitory activity with IC50 values of 60.68±1.06 and 70.03±1.45μM, respectively. Trp-Pro was shown to have high 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity (EC50 17.52±0.46μM). These results indicate that Thai traditional fermented shrimp pastes are potential sources of bioactive peptides possessing ACE inhibitory and antioxidant activities.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: