AI Article Synopsis
- Researchers processed yellowfin tuna by-products using lactic acid fermentation with Lactobacillus plantarum, papaya fruit, and molasses over 72 hours to create radical-scavenging peptides.
- A 15-kDa peptide was purified and analyzed, revealing that it contains a high concentration of hydrophobic and neutral amino acids, which likely contribute to its effectiveness.
- Ongoing studies aim to evaluate how these peptides can help stabilize lipids and other sensitive samples against free radicals.
Article Abstract
Yellowfin tuna by-products (Thunnus albacares) were processed to produce radical-scavenging peptides from hydrolysis by lactic acid fermentation (LAF) with Lactobacillus plantarum, papaya fruit (Carica papaya), and molasses as a carbon source for 72 h. A 15-kDa peptide was purified; after de novo sequencing, it was determined that fragments are rich in hydrophobic and neutral amino acids. The results suggest this effect is mainly to the hydrophobicity of the amino acids in their sequence. Further work is on progress to assess the ability of peptides to provide stability in lipids or in other types of samples sensitive to the action of free radicals.
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| http://dx.doi.org/10.1007/s12010-019-03045-7 | DOI Listing |
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