Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation

• Published in: Journal of functional foods Vol. 64; p. 103699
• Main Authors: Hamzeh, Ali, Noisa, Parinya, Yongsawatdigul, Jirawat
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2020; Elsevier
• Subjects: ACE inhibitor; Bioactive peptide; Cellular antioxidant; Fish sauce; Bioactive peptide; Fish sauce; Cellular antioxidant; ACE inhibitor
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2019.103699

[Display omitted] •Peptides in Thai fish sauce exerted bioactivities.•Di- and tripeptides exhibited antioxidant and ACE inhibitory activities.•The SOD1 gene was upregulated by fish sauce peptides.•Peptides from fish sauce acted as pro-oxidants on HepG2 cells at 100 µg/ml. Six-month-old (FS6) and 12-month-old (FS12) Thai fish sauces were separated by Sephadex-G25 desalting columns into 3 fractions, namely, F1 (peptides/Maillard reaction products), F2 (peptides/NaCl) and F3 (peptides/amino acids). The F3 fractions from both samples showed the highest chemical and cellular antioxidant activities and could inhibit ACE (P < 0.05). F1 and F2 showed mitogenic effects on HepG2 cells. F3 exhibited cytoprotective effects and inhibited cellular reactive oxygen species (ROS) up to 50 µg l-leucine equivalent/ml while demonstrating a cellular pro-oxidation effect at 100 µg l-leucine equivalent/ml. The F3 from FS12 (F3-12) induced upregulation of genes encoding antioxidant enzymes, particularly SOD1, at a higher level than that from FS6 (F3-6) (P < 0.05). Glu was the predominant free amino acid in both fish sauce samples, while Phe, Trp and Tyr were predominant in F3s. Peptide identification showed that F3-6 and F3-12 primarily contained di- and tripeptides originating from myosin, creatine kinase, titin, actin and troponin.