Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)

Leila Najafian, Abd. Salam Babji

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The goals of this study were to determine antioxidant activities of water soluble fractions of a Loma fermented fish extract and identify the novel antioxidant peptides by HPLC connected to the tandem mass spectrometry (LC/MS/MS). The antioxidant activities of Loma fermented fish (LFF) were measured by evaluating 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities. Antioxidant peptides from LFF were separated using ultrafiltration, size exclusion chromatography and HPLC. Purified fraction (FIII 3), which exhibited the strongest ABTS radical scavenging activity, with the IC50 value of 0.636 mg/ml, had higher antioxidant activity than the LFF sample without fractionation (with IC50 of 2.24 mg/ml). Two novel peptides were identified as Ala-Ile-Pro-Pro-His-Pro-Tyr-Pro (AIPPHPYP) and Ile-Ala-Glu-Val-Phe-Leu-Ile-Tre-Asp-Pro-Lys (IAEVFLITDPK). The IAEVFLITDPK peptide demonstrated higher antioxidant activity than the AIPPHPYP. The presence of hydrophobic amino acids (Ile, Ala and Pro), and basic amino acids, (Lys) in the peptide sequences is believed to contribute to the high antioxidant activity of the LFF. Therefore, these peptides may have the potential as a natural functional ingredient in food and pharmaceutical industries.

Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalJournal of Food Measurement and Characterization
DOIs
Publication statusAccepted/In press - 31 May 2018

Fingerprint

fermented fish
Loma
Fractionation
Antioxidants
Fish
Peptides
fractionation
Fishes
peptides
antioxidants
antioxidant activity
Scavenging
inhibitory concentration 50
Inhibitory Concentration 50
high performance liquid chromatography
Amino acids
High Pressure Liquid Chromatography
amino acids
sulfonic acid
Basic Amino Acids

Keywords

  • Antioxidant
  • Fermented fish
  • LC–MS/MS
  • Peptide purification
  • Peptide sequencing

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

Cite this

Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam). / Najafian, Leila; Babji, Abd. Salam.

In: Journal of Food Measurement and Characterization, 31.05.2018, p. 1-10.

Research output: Contribution to journalArticle

@article{b0ceec86272c438a9987e157ed389c40,
title = "Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)",
abstract = "The goals of this study were to determine antioxidant activities of water soluble fractions of a Loma fermented fish extract and identify the novel antioxidant peptides by HPLC connected to the tandem mass spectrometry (LC/MS/MS). The antioxidant activities of Loma fermented fish (LFF) were measured by evaluating 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities. Antioxidant peptides from LFF were separated using ultrafiltration, size exclusion chromatography and HPLC. Purified fraction (FIII 3), which exhibited the strongest ABTS radical scavenging activity, with the IC50 value of 0.636 mg/ml, had higher antioxidant activity than the LFF sample without fractionation (with IC50 of 2.24 mg/ml). Two novel peptides were identified as Ala-Ile-Pro-Pro-His-Pro-Tyr-Pro (AIPPHPYP) and Ile-Ala-Glu-Val-Phe-Leu-Ile-Tre-Asp-Pro-Lys (IAEVFLITDPK). The IAEVFLITDPK peptide demonstrated higher antioxidant activity than the AIPPHPYP. The presence of hydrophobic amino acids (Ile, Ala and Pro), and basic amino acids, (Lys) in the peptide sequences is believed to contribute to the high antioxidant activity of the LFF. Therefore, these peptides may have the potential as a natural functional ingredient in food and pharmaceutical industries.",
keywords = "Antioxidant, Fermented fish, LC–MS/MS, Peptide purification, Peptide sequencing",
author = "Leila Najafian and Babji, {Abd. Salam}",
year = "2018",
month = "5",
day = "31",
doi = "10.1007/s11694-018-9833-1",
language = "English",
pages = "1--10",
journal = "Journal of Food Measurement and Characterization",
issn = "2193-4126",
publisher = "Springer Science + Business Media",

}

TY - JOUR

T1 - Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)

AU - Najafian, Leila

AU - Babji, Abd. Salam

PY - 2018/5/31

Y1 - 2018/5/31

N2 - The goals of this study were to determine antioxidant activities of water soluble fractions of a Loma fermented fish extract and identify the novel antioxidant peptides by HPLC connected to the tandem mass spectrometry (LC/MS/MS). The antioxidant activities of Loma fermented fish (LFF) were measured by evaluating 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities. Antioxidant peptides from LFF were separated using ultrafiltration, size exclusion chromatography and HPLC. Purified fraction (FIII 3), which exhibited the strongest ABTS radical scavenging activity, with the IC50 value of 0.636 mg/ml, had higher antioxidant activity than the LFF sample without fractionation (with IC50 of 2.24 mg/ml). Two novel peptides were identified as Ala-Ile-Pro-Pro-His-Pro-Tyr-Pro (AIPPHPYP) and Ile-Ala-Glu-Val-Phe-Leu-Ile-Tre-Asp-Pro-Lys (IAEVFLITDPK). The IAEVFLITDPK peptide demonstrated higher antioxidant activity than the AIPPHPYP. The presence of hydrophobic amino acids (Ile, Ala and Pro), and basic amino acids, (Lys) in the peptide sequences is believed to contribute to the high antioxidant activity of the LFF. Therefore, these peptides may have the potential as a natural functional ingredient in food and pharmaceutical industries.

AB - The goals of this study were to determine antioxidant activities of water soluble fractions of a Loma fermented fish extract and identify the novel antioxidant peptides by HPLC connected to the tandem mass spectrometry (LC/MS/MS). The antioxidant activities of Loma fermented fish (LFF) were measured by evaluating 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities. Antioxidant peptides from LFF were separated using ultrafiltration, size exclusion chromatography and HPLC. Purified fraction (FIII 3), which exhibited the strongest ABTS radical scavenging activity, with the IC50 value of 0.636 mg/ml, had higher antioxidant activity than the LFF sample without fractionation (with IC50 of 2.24 mg/ml). Two novel peptides were identified as Ala-Ile-Pro-Pro-His-Pro-Tyr-Pro (AIPPHPYP) and Ile-Ala-Glu-Val-Phe-Leu-Ile-Tre-Asp-Pro-Lys (IAEVFLITDPK). The IAEVFLITDPK peptide demonstrated higher antioxidant activity than the AIPPHPYP. The presence of hydrophobic amino acids (Ile, Ala and Pro), and basic amino acids, (Lys) in the peptide sequences is believed to contribute to the high antioxidant activity of the LFF. Therefore, these peptides may have the potential as a natural functional ingredient in food and pharmaceutical industries.

KW - Antioxidant

KW - Fermented fish

KW - LC–MS/MS

KW - Peptide purification

KW - Peptide sequencing

UR - http://www.scopus.com/inward/record.url?scp=85047934963&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85047934963&partnerID=8YFLogxK

U2 - 10.1007/s11694-018-9833-1

DO - 10.1007/s11694-018-9833-1

M3 - Article

AN - SCOPUS:85047934963

SP - 1

EP - 10

JO - Journal of Food Measurement and Characterization

JF - Journal of Food Measurement and Characterization

SN - 2193-4126

ER -