Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis.

摘要

The antioxidative activity of fermented blue mussel sauce (FBMS) was investigated. Blue mussels were fermented with 25% NaCl (w/w) at 20 ± 0.5°C for 12 months and the fermented sauce was passed bimonthly through a 40-mesh sieve, desalted using an electrodialyser and then lyophilized. The antioxidative activity of FBMS was investigated and compared with that of alpha-tocopherol in a linoleic acid model system. Using consecutive chromatographic methods, an antioxidative peptide with molecular mass of 620 Da was purified from 6-month-fermented sauce and sequenced. A 64.8muM solution of the purified peptide demonstrated a hydroxyl radical scavenging activity of 89.5%.