title: Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide.
abstract: The present study was carried out to investigate the radical scavenging and antioxidant activities of fermented meat sauce (FMS) against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and the hydroxyl radical (OH-radical), as well as to isolate substances in FMS related to its antioxidant activity. FMS was prepared by mixing ground pork, koji (rice fermented with koji mold such as Aspergillus), and salt, and fermenting for 24weeks. High antioxidant activities against the DPPH radical and the OH-radical in FMS were observed as about 0.55μmolTroloxeq./ml and 61.2%, respectively. DPPH radical scavenging activities were related to time-dependent changes in proteolysis and antioxidant peptides could be generated in FMS by proteolysis. Liquid chromatography-mass spectrometry analysis detected a substance of molecular weight 406.26g/mol from the purified peptide fraction, which showed an extremely high antioxidant activity against the OH-radical that was greater than 90%. This substance was anticipated to be the tripeptide Gln-Tyr-Pro.
authors.affiliation: Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada-shi, Aomori 034-8628, Japan. Electronic address: ohata@vmas.kitasato-u.ac.jp.
authors.forename: Motoko
authors.initials: M
authors.lastname: Ohata
authors.affiliation: Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada-shi, Aomori 034-8628, Japan. Electronic address: nekokomugi@yahoo.co.jp.
authors.forename: Saeko
authors.initials: S
authors.lastname: Uchida
authors.affiliation: Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada-shi, Aomori 034-8628, Japan. Electronic address: zhoulanxi@gmail.com.
authors.forename: Lanxi
authors.initials: L
authors.lastname: Zhou
authors.affiliation: Laboratory of Food Function and Safety, Department of Animal Science, School of Veterinary Medicine, Kitasato University, Towada-shi, Aomori 034-8628, Japan. Electronic address: arihara@vmas.kitasato-u.ac.jp.
authors.forename: Keizo
authors.initials: K
authors.lastname: Arihara
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002853:Chromatography, Liquid / Q000379:methods*; D005285:Fermentation; D013058:Mass Spectrometry / Q000379:methods*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D010455:Peptides / Q000737:chemistry; D013552:Swine
chemical_list: D000975:Antioxidants; D010455:Peptides
keywords: Antioxidant activity; Fermented meat sauce; Gln-Tyr-Pro