期刊
MOLECULES
卷 26, 期 17, 页码 -出版社
MDPI
DOI: 10.3390/molecules26175288
关键词
fish bone; Monascus purpureus; antioxidant; Clone-9 cells
资金
- National Kaohsiung University of Science and Technology of Taiwan [107M02]
- Ministry of Science and Technology of Taiwan [MOST 109-2622-E-992-028]
This study found that the fermented fish bones with Monascus purpureus for 3 days (F3) and 6 days (F6) showed significantly increased soluble protein, peptide, amino acid, total phenol content, as well as antioxidant capacity compared to the non-fermented fish bones. Additionally, the ROS content of F3 and F6 was reduced to a greater extent than that of hydrogen peroxide in Clone-9 cells.
Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS(+) radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H2O2) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H2O2 in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements.
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