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http://dx.doi.org/10.13103/JFHS.2020.35.5.513

Antioxidant Effect of Histidine-Containing Low-Molecular-Weight Peptides Seperated from Tuna Meat  

Kim, Hong Kil (Ministry of Food and Drug Safety Food Safety Pusan Regional Office and Food and Drug Safety)
Song, Ho-Su (Division of Culinary Arts, Youngsan University)
Publication Information
Journal of Food Hygiene and Safety / v.35, no.5, 2020 , pp. 513-520 More about this Journal
Abstract
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.
Keywords
Tuna; Dipeptide; Anserine; Carnosine; Antioxidant activity;
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