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- Title
Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus.
- Authors
Chen, Ya-Ting; Hsieh, Shu-Ling; Gao, Wei-Siang; Yin, Li-Jung; Dong, Cheng-Di; Chen, Chiu-Wen; Singhania, Reeta-Rani; Hsieh, Shuchen; Chen, Shu-Jen
- Abstract
Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS+ radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H2O2) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H2O2 in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements.
- Subjects
MONASCUS purpureus; OXIDANT status; FERMENTED fish; DIETARY supplements; CALCIUM supplements
- Publication
Molecules, 2021, Vol 26, Issue 17, p5288
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules26175288