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Antioxidative Activity of Puffer Fish Sauce (Review)

Journal of National Fisheries University Volume 56 Issue 1 Page 99-105
published_at 2007-11
56-1-99-105.pdf
[fulltext] 622 KB
Title
Antioxidative Activity of Puffer Fish Sauce (Review)
Creators Harada Kazuki
Creators Maeda Toshimichi
Creators Honda Masato
Creators Kawahara Tsuyoshi
Creators Tamaru Miki
Creators Shiba Tsuneo
Source Identifiers [PISSN] 0370-9361
Creator Keywords
puffer fish sauce peroxyl radical hydroxyl radical chemiluminescence electron spin resonance apurinic/apyrimidinic site DNA protection
A puffer fish [Takifugu rubripes (Temminck et Schlegel)] sauce was developed in our laboratory using the meat, skin and bones except the internal organs containing the poison, i.e., tetrodotoxin. These were fermented for about one year at room temperature. A strong scavenging activity of peroxyl and hydroxyl radicals of the puffer fish sauce was detected by chemiluminescence and electron spin resonance (ESR) methods. Further, this fish sauce had highest DNA protection activity against apurinic/apyrimidinic (AP) lesions on DNA when cells are exposed to hydroxyl radicals. However, among the examined fish and soy sauce samples, a correlation between the scavenging activities of hydroxyl radicals and DNA protection was not found.
Languages eng
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 2007-11
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361