title: Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine.
abstract: This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTS-radical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1kDa peptides with the presence of HDF-motif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.
authors.affiliation: Technical University of Denmark, Division of Industrial Food Research, National Food Institute, DK-2800 Kgs. Lyngby, Denmark. Electronic address: ngri@food.dtu.dk.
authors.forename: Nina
authors.initials: N
authors.lastname: Gringer
authors.affiliation: Technical University of Denmark, Division of Industrial Food Research, National Food Institute, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Hamed
authors.initials: H
authors.lastname: Safafar
authors.affiliation: Technical University of Denmark, Division of Industrial Food Research, National Food Institute, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Axelle
authors.initials: A
authors.lastname: du Mesnildot
authors.affiliation: Technical Education Copenhagen, Akademivej Bldg. 451, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Henrik H
authors.initials: HH
authors.lastname: Nielsen
authors.affiliation: University of Southern Denmark, Department of Biochemistry and Molecular Biology, Campusvej 55, DK-5230 Odense M, Denmark.
authors.forename: Adelina
authors.initials: A
authors.lastname: Rogowska-Wrzesinska
authors.affiliation: Chalmers University of Technology, Department of Biology and Biological Engineering, Food and Nutrition Science, SE-412 96 Gothenburg, Sweden.
authors.forename: Ingrid
authors.initials: I
authors.lastname: Undeland
authors.affiliation: Technical University of Denmark, Division of Industrial Food Research, National Food Institute, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Caroline P
authors.initials: CP
authors.lastname: Baron
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D005399:Fishes; D010084:Oxidation-Reduction; D010455:Peptides / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D012492:Salts / Q000737:chemistry*; D017747:Seafood / Q000032:analysis
chemical_list: D000975:Antioxidants; D010455:Peptides; D010636:Phenols; D012492:Salts; C017082:brine
keywords: Antioxidant; Herring brine; LMWC; Peptides; Phenolic compounds