Development and enhancement of antioxidant peptides from spontaneous plaa-som fermentation co-stimulated with Chiangrai Phulae pineapple enzymatic reaction

Yunchalard S., . and Punyauppa Path S., . and Phupaboon S., . and Kontongdee P., . and Piyatheerawong W., . Development and enhancement of antioxidant peptides from spontaneous plaa-som fermentation co-stimulated with Chiangrai Phulae pineapple enzymatic reaction. pp. 406-415. ISSN 22317546

The present work aimed to search for a released peptide from proteolytic action on a silver barb fish muscular protein that confers health benefit through antioxidation activity. Changes in the physicochemical microbiological and protein characteristics of plaa-som samples during eight days of both spontaneous traditional fermentation (Batch 1; B‚�) and spontaneous fermentation with the addition of pineapple (Batch 2; B‚‚) were determined. Results showed a correlation between an increase in the total acidity and bacterial counts with the length of fermentation duration where the pH gradually decreased at the end of fermentation. Protein hydrolysis during fermentation was indicated by an increase in the amount of TCA-soluble peptide contents that peaked on day 5 (D‚) in both batches (B‚�D‚ and B‚‚D‚) which displayed their highest DPPH radical-scavenging inhibition of plaa-som protein hydrolysates (PSPHs). Twelve peptide fractions of the best PSPH were separated by ultrafiltration using molecular weight cut off (MWCO) at 3 and 10 kDa and they were also purified by size exclusion chromatography. Results demonstrated that stronger peptides B‚‚D‚ - 3 kDa - F‚� and B‚�D‚ “ 10 kDa - F‚� were arranged in 12 peptides which exhibited the highest reducing power more than their radical-scavenging inhibition (p 0.05). Therefore it was concluded that both peptides obtained from PSPH have released antioxidative peptides that could be beneficial towards consumer's health particularly the spontaneous plaa-som fermented with the addition of pineapple.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(02)%202022/18%20-...

Abstract

The present work aimed to search for a released peptide from proteolytic action on a silver barb fish muscular protein that confers health benefit through antioxidation activity. Changes in the physicochemical microbiological and protein characteristics of plaa-som samples during eight days of both spontaneous traditional fermentation (Batch 1; B‚�) and spontaneous fermentation with the addition of pineapple (Batch 2; B‚‚) were determined. Results showed a correlation between an increase in the total acidity and bacterial counts with the length of fermentation duration where the pH gradually decreased at the end of fermentation. Protein hydrolysis during fermentation was indicated by an increase in the amount of TCA-soluble peptide contents that peaked on day 5 (D‚) in both batches (B‚�D‚ and B‚‚D‚) which displayed their highest DPPH radical-scavenging inhibition of plaa-som protein hydrolysates (PSPHs). Twelve peptide fractions of the best PSPH were separated by ultrafiltration using molecular weight cut off (MWCO) at 3 and 10 kDa and they were also purified by size exclusion chromatography. Results demonstrated that stronger peptides B‚‚D‚ - 3 kDa - F‚� and B‚�D‚ “ 10 kDa - F‚� were arranged in 12 peptides which exhibited the highest reducing power more than their radical-scavenging inhibition (p 0.05). Therefore it was concluded that both peptides obtained from PSPH have released antioxidative peptides that could be beneficial towards consumer's health particularly the spontaneous plaa-som fermented with the addition of pineapple.

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Item Type:	Article
AGROVOC Term:	Pineapples
AGROVOC Term:	Fish products
AGROVOC Term:	Fermented products
AGROVOC Term:	Functional foods
AGROVOC Term:	Fermentation
AGROVOC Term:	Protein hydrolysate
AGROVOC Term:	Antioxidative compounds
AGROVOC Term:	Enzymatic activity
AGROVOC Term:	Food preservation
AGROVOC Term:	Public health
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10645

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