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KMID : 0881720200350050513
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 5 p.513 ~ p.520
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Antioxidant Effect of Histidine-Containing Low-Molecular-Weight Peptides Seperated from Tuna Meat
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Kim Hong-Kil
Song Ho-Su
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Abstract
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Here, we evaluated the functional properties of histidine-containing low-molecular-weight (LMW) peptides obtained from tuna waste meats. As with histidine-related components composed of histidine, 1-methyl histidine and anserine, histidine-containing LMW peptides exhibited high α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging effect in a dose-dependent manner. Among the histidine-related dipeptides, anserine exhibited the highest reducing power followed by carnosine. By comparison with dipeptides, tuna extracts also showed similar reducing power and the activity was in a dose-dependent manner. In addition, the antioxidant activities of tuna extracts such as DPPH radical scavenging effect, reducing power, superoxide dismutase activities, and peroxide value of linoleic acid were affected by the various extraction methods.
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KEYWORD
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Tuna, Dipeptide, Anserine, Carnosine, Antioxidant activity
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