Abstract
Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS+ radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H2O2) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H2O2 in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements.
Highlights
Fermentation is a metabolic process that brings about chemical changes in organic substrates through enzymatic actions
These results show that the soluble protein and peptide contents of F3 and F6 were significantly higher than those of Fish bones (FBs)
We found that essential amino acids, such as histidine, isoleucine, leucine, methionine and valine, and non-essential amino acids such as alanine, glutamic acid, glycine and serine, were significantly increased in F3 compared to FB
Summary
Fermentation is a metabolic process that brings about chemical changes in organic substrates through enzymatic actions. It is a natural decomposition process whereby complex organic substances are broken down into simpler compounds by the action of microorganisms, resulting in the production of bioactive compounds with specific nutritional and health functionalities [1]. The fermentation of aquatic by-products has been attracting much more interest, resulting in the production of bioactive peptides and aromatic compounds, and enhancing the biofunctional activity of bioactive compounds [2]. Previous studies indicate that fermentation via Monascus can enhance the biological activity of food and waste. Food fermented with Monascus, such as Radix
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