File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Potential antioxidant peptides in rice wine

TitlePotential antioxidant peptides in rice wine
Authors
KeywordsAntioxidant Peptide
Rice-Wine
Issue Date2004
PublisherHan'gug Mi'saengmul Saengmyeong Gong Haghoe. The Journal's web site is located at http://www.jmb.or.kr/
Citation
Journal Of Microbiology And Biotechnology, 2004, v. 14 n. 4, p. 715-721 How to Cite?
AbstractMany food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean-rice wine made by low temperature fermentation, was evaporated at 35°C. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than α-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No. 5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val-Val-His(Asn), Leu-Val-Pro, and Leu(Val -Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His. © The Korean Society for Microbiology and Biotechnology.
Persistent Identifierhttp://hdl.handle.net/10722/179056
ISSN
2015 Impact Factor: 1.685
2015 SCImago Journal Rankings: 0.548
References

 

DC FieldValueLanguage
dc.contributor.authorRhee, SJen_US
dc.contributor.authorLee, CYJen_US
dc.contributor.authorKim, MRen_US
dc.contributor.authorLee, CHen_US
dc.date.accessioned2012-12-19T09:51:41Z-
dc.date.available2012-12-19T09:51:41Z-
dc.date.issued2004en_US
dc.identifier.citationJournal Of Microbiology And Biotechnology, 2004, v. 14 n. 4, p. 715-721en_US
dc.identifier.issn1017-7825en_US
dc.identifier.urihttp://hdl.handle.net/10722/179056-
dc.description.abstractMany food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean-rice wine made by low temperature fermentation, was evaporated at 35°C. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than α-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No. 5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val-Val-His(Asn), Leu-Val-Pro, and Leu(Val -Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His. © The Korean Society for Microbiology and Biotechnology.en_US
dc.languageengen_US
dc.publisherHan'gug Mi'saengmul Saengmyeong Gong Haghoe. The Journal's web site is located at http://www.jmb.or.kr/en_US
dc.relation.ispartofJournal of Microbiology and Biotechnologyen_US
dc.subjectAntioxidant Peptideen_US
dc.subjectRice-Wineen_US
dc.titlePotential antioxidant peptides in rice wineen_US
dc.typeArticleen_US
dc.identifier.emailLee, CYJ: jettylee@hku.hken_US
dc.identifier.authorityLee, CYJ=rp01511en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-4444342516en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-4444342516&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume14en_US
dc.identifier.issue4en_US
dc.identifier.spage715en_US
dc.identifier.epage721en_US
dc.publisher.placeKorea, Republic ofen_US
dc.identifier.scopusauthoridRhee, SJ=55415481800en_US
dc.identifier.scopusauthoridLee, CYJ=13104265200en_US
dc.identifier.scopusauthoridKim, MR=7406090824en_US
dc.identifier.scopusauthoridLee, CH=7410151030en_US

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats