Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i>
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 o...
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| Format: | Article |
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MDPI AG
2021-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/17/5288 |
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| author | Ya-Ting Chen Shu-Ling Hsieh Wei-Siang Gao Li-Jung Yin Cheng-Di Dong Chiu-Wen Chen Reeta-Rani Singhania Shuchen Hsieh Shu-Jen Chen |
| author_facet | Ya-Ting Chen Shu-Ling Hsieh Wei-Siang Gao Li-Jung Yin Cheng-Di Dong Chiu-Wen Chen Reeta-Rani Singhania Shuchen Hsieh Shu-Jen Chen |
| author_sort | Ya-Ting Chen |
| collection | DOAJ |
| description | 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 <i>Monascus purpureus</i> (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<sup>+</sup> 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 (H<sub>2</sub>O<sub>2</sub>) 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 H<sub>2</sub>O<sub>2</sub> 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. |
| first_indexed | 2024-03-10T08:06:54Z |
| format | Article |
| id | doaj.art-74ec1f16a8dd45fca074d81011acabc8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T08:06:54Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-74ec1f16a8dd45fca074d81011acabc82023-11-22T11:01:54ZengMDPI AGMolecules1420-30492021-08-012617528810.3390/molecules26175288Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i>Ya-Ting Chen0Shu-Ling Hsieh1Wei-Siang Gao2Li-Jung Yin3Cheng-Di Dong4Chiu-Wen Chen5Reeta-Rani Singhania6Shuchen Hsieh7Shu-Jen Chen8Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, TaiwanDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, TaiwanDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, TaiwanDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, TaiwanDepartment of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, TaiwanDepartment of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, TaiwanDepartment of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 81157, TaiwanDepartment of Chemistry, National Sun Yat-sen University, Kaohsiung 80424, TaiwanDepartment of Chemical and Materials Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 80778, TaiwanFish 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 <i>Monascus purpureus</i> (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<sup>+</sup> 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 (H<sub>2</sub>O<sub>2</sub>) 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 H<sub>2</sub>O<sub>2</sub> 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.https://www.mdpi.com/1420-3049/26/17/5288fish bone<i>Monascus purpureus</i>antioxidantClone-9 cells |
| spellingShingle | Ya-Ting Chen Shu-Ling Hsieh Wei-Siang Gao Li-Jung Yin Cheng-Di Dong Chiu-Wen Chen Reeta-Rani Singhania Shuchen Hsieh Shu-Jen Chen Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i> Molecules fish bone <i>Monascus purpureus</i> antioxidant Clone-9 cells |
| title | Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i> |
| title_full | Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i> |
| title_fullStr | Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i> |
| title_full_unstemmed | Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i> |
| title_short | Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i> |
| title_sort | evaluation of chemical compositions antioxidant capacity and intracellular antioxidant action in fish bone fermented with i monascus purpureus i |
| topic | fish bone <i>Monascus purpureus</i> antioxidant Clone-9 cells |
| url | https://www.mdpi.com/1420-3049/26/17/5288 |
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