Kleekayai, T, Harnedy, PA, O'Keeffe, MB, Poyarkov, AA, CunhaNeves, A, Suntornsuk, W, FitzGerald, RJ

2015

June

Food Chemistry

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

Published

()

Fermented shrimp paste Biofunctional peptides Antioxidant ACE inhibitor FOOD PROTEINS ENZYME IDENTIFICATION ASSAY DIPEPTIDES TRYPTOPHAN CHINENSIS MUSCLE SAUCE

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441

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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.

10.1016/j.foodchem.2014.12.026