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

European Food Research and Technology

Volumn 220, Issue 5-6, 2005, Pages 535-539

  Jung, Won Kyo ^a   Rajapakse, Niranjan ^a   Kim, Se Kwon ^a  

^a Pukyong National University   (South Korea)

Author keywords

Antioxidative activity; Blue mussel; Fermentation; Hydroxyl radical; Peptide; Radical scavenging assay

Indexed keywords

ANTIOXIDANTS; ASSAYS; BIODIVERSITY; ELECTRON SPIN RESONANCE SPECTROSCOPY; FERMENTATION; MOLECULAR WEIGHT; PROTEINS; PURIFICATION;

ANTIOXIDATIVE ACTIVITIES; BLUE MUSSEL; FOOD INDUSTRY; HYDROXY RADICALS; RADICAL SCAVENGING ASSAYS;

FOOD PRODUCTS;

MYTILUS EDULIS;

EID: 18744371863     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1074-3     Document Type: Article

References (21)

1. Stefansson G, Steingrimsdottir U (1990) Application of enzymes for fish processing in Iceland present and future aspects. In Voigt MN, Botta JR (eds) Advances in fisheries technology and biotechnology for increased profitability. Technomic Publishing Co. Lancaster, pp 237-250
2. Je JY, Park PJ, Byun HG, Jung WK, Kim SK (2004) Food Res Int (in press)
3. Ichimura T, Hu J. Aita DQ, Maruyama S (2003) J Biosci Bioeng 5:496-499
4. Wong AHK, Mine Y (2004) J Agric Food Chem 52:980-986
5. Visessanguan W, Benjakul S, Riebroy S, Thepkasikul P (2004) Food Chem 66:579-588
6. Jun SY: Park PJ; Jung WK, Kim SK (2004) Eur Food Res Technol 219:20-26
7. Maillard MG, Soum MH, Meydani SN, Berset C (1996) Food Sci Technol 29:238-244
8. Wanita A, Lorenz K (1996) J Food Process Pres 20:417-429
9. Hettiarachchy NS, Glenn KC, Gnanasambandam R, Johnson MG (1996) J Food Sci 61:516-519
10. Frlich I, Riederer P (1995) Drug Res 45:443-449
11. Osawa T, Namiki M (1985) J Agric Food Chem 33:777-780
12. Mitsuda H, Yasumoto K, Iwami K (1966) Eiyo to Shokuryo 19:210-214
13. Rosen GM. Rauckman EJ (1984) Method Enzymol 105:198-209
14. Park PJ, Je JY, Kim SK (2004) J Food Biochem (in press)
15. Riisom T, Sims RJ, Fiorti JA (1980) J Am Oil Chem Soc 57:351-359
16. Choi YJ. Kim IS, Lee KW. Kim GB, Lee NG. Cho YJ (1996) J Korean Fish Soc 29:701-708
17. Uchida K, Kawakishi S (1992) J Agric Food Chem 40:13-16
18. Murase H. Nagao A. Terao J (1993) J Agric Food Chem 41:1601-1604
19. Park PJ, Jung WK, Nam KS, Shahidi F, Kim SK (2001) J Am Oil Chem Soc 78:651-656
20. Halliwell B, Gutteridge JMC (1989) Free radicals in biology and medicine, 2nd edn. Clarendon, Oxford, pp 1-20
21. Cacciuttolo MA, Trinh L. Lumpkin JA, Rao G (1993) Free Radic Bio Med 14:267-276