TY - JOUR
T1 - Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes
AU - Kleekayai, Thanyaporn
AU - Harnedy, Pádraigín A.
AU - O'Keeffe, Martina B.
AU - Poyarkov, Alexey A.
AU - Cunhaneves, Adriana
AU - Suntornsuk, Worapot
AU - Fitzgerald, Richard J.
N1 - Publisher Copyright:
© 2014 Elsevier Ltd. All rights reserved.
PY - 2015/6/1
Y1 - 2015/6/1
N2 - 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 μM, 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 μM). These results indicate that Thai traditional fermented shrimp pastes are potential sources of bioactive peptides possessing ACE inhibitory and antioxidant activities.
AB - 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 μM, 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 μM). These results indicate that Thai traditional fermented shrimp pastes are potential sources of bioactive peptides possessing ACE inhibitory and antioxidant activities.
KW - ACE inhibitor
KW - Antioxidant
KW - Biofunctional peptides
KW - Fermented shrimp paste
UR - http://www.scopus.com/inward/record.url?scp=84920736150&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.12.026
DO - 10.1016/j.foodchem.2014.12.026
M3 - Article
C2 - 25624254
AN - SCOPUS:84920736150
SN - 0308-8146
VL - 176
SP - 441
EP - 447
JO - Food Chemistry
JF - Food Chemistry
ER -