Antioxidative Activity of Puffer Fish Sauce (Review)
Journal of National Fisheries University Volume 56 Issue 1
Page 99-105
published_at 2007-11
Title
Antioxidative Activity of Puffer Fish Sauce (Review)
Creators
Honda Masato
Creators
Kawahara Tsuyoshi
Creators
Tamaru Miki
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