Changes in Antioxidant Activity and Angiotensin I-Converting Enzyme Inhibition of Plaa-som During Fermentation
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Abstract
The objective of this research was to study the changes in α-amino acid content, antioxidant and angiotensin I-converting enzyme (ACE)-inhibitory activities of Plaa-som obtained from fermentation of various types of freshwater fish for 0, 3 and 4 days, including study the antioxidant activity of Plaa-som after the simulated gastrointestinal (GI) digestion. The results found that Plaa-som at 3 and 4 days of fermentation contained higher α-amino acid content, ABTS cation radical scavenging activity and ferric reducing antioxidant power than that of day 0. Plaa-som obtained from Henicorhynchus siamensis and Thynnicnthys thynnoides at 3 and 4 days of fermentation had higher α-amino acid content and antioxidant activities than that Osteochilus hasseltii and Labiobarbus siamensis. Plaa-som obtained from Henicorhynchus siamensis was selected for determination of ACE-inhibitory activity. The results found that Plaa-som at 3 day of fermentation exhibited the highest ACE-inhibitory activity. Thus, Plaa-som obtained from Henicorhynchus siamensis at 3 day of fermentation was selected for determination of α-amino acid content and ABTS
cation radical scavenging activity after simulated gastrointestinal (GI) digestion. The results found that α-amino acid content increased, while antioxidant activity did not change after simulated gastrointestinal (GI) digestion when compared with undigested Plaa-som. The results of this study indicate that Plaa-som obtained from Henicorhynchus siamensis at 3 day of fermentation is a good source of natural antioxidant and ACE-inhibitory peptides.
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