Journal
FOOD CHEMISTRY
Volume 176, Issue -, Pages 441-447Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.12.026
Keywords
Fermented shrimp paste; Biofunctional peptides; Antioxidant; ACE inhibitor
Funding
- Thailand Research Fund (TRF)
- King Mongkut's University of Technology Thonburi (KMUTT) under Royal Golden Jubilee Ph.D. Program [PHD/0133/2552]
- Marine Institute
- Irish Department of Agriculture, Food and the Marine [MFFRI/07/01]
- National Development Plan 2007-2013, through the Food Institutional Research Measure [11/F/063]
- Enterprise Ireland [CC20080001]
- Science Foundation Ireland Infrastructure Fund
- Higher Education Authority under the Programme for Research in Third Level Institutions (cycle 4), National Development Plan (Ireland)
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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 500 Da 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 +/- 1.45 mu M, respectively. Trp-Pro was shown to have high 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity (EC50 17.52 +/- 0.46 mu M). These results indicate that Thai traditional fermented shrimp pastes are potential sources of bioactive peptides possessing ACE inhibitory and antioxidant activities. (C) 2014 Elsevier Ltd. All rights reserved.
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