BIOPEP-UWM: Report
| ID | 8121 |
| Name | peptide derived from blue fermented mussel sauce (Mytilus edulis) |
| sequence |
| Function: | |||
| "Peptide could scavenge superoxide (98%), hydroxyl (96%), carbon-centered (91%) and DPPH* radicals (72%) at 200 µg/ml concentration and the respective IC50 values were found to be 21, 34, 52 and 96 µM." Peptide exhibited higher activity for lipid peroxidation inhibition than that of a-tocopherol at 54µM concentration and 95% higher Fe2+ chelating effect than citrate. *DPPH - the stable free radical 2,2-diphenyl-1-picrylhydrazyl | |||
| Number of residues | 7 |
Activity code | ao |
| Activity : | antioxidative |
|||
| Chemical mass | 855.8935 | Monoisotopic mass | 855.3653 | |
| EC50 : | 0.00 µM |
|||
| Bibliographic data: | |
| Authors | |
| Rajapakse N., Mendis E., Jung W.-K., Je J.-Y., Kim S.-K. | |
| Title | |
| Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res. Int., 38 (2005), 175-182. | |
| Year | Source |
| 2005 | Journal |
| Additional information: |
| Fermented mussel sauce was prepared from a mixture of mussels and by fermentation over 25% NaCl (w/w) for a period of 6 months. |
| Database reference: |