Characteristic Components and Anti-fatigue Activity of a Tuna Protein Peptide Product
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Abstract:
In this study, a protein peptide was prepared from minced tuna meat, and its characteristic components, antioxidant activity in vitro and anti-fatigue activity in vivo were analyzed. The results showed that the protein content of the tuna protein peptide product was 90.11% with its calcium content being 213 mg/100 g. The results of flavor nucleotide and electronic tongue showed that the main taste of the tuna protein peptide product was umami, and GMP made a high contribution to the umami taste of the tuna protein peptide product. The results of electronic nose showed that the main flavor components were nitroxide compounds, inorganic sulfides, methane and other short chain alkanes, organic sulfides, alcohols, ethers, aldehydes and ketones. In vitro antioxidant assays revealed that the IC50 values of ABTS+ and DPPH free radical scavenging were 0.52 mg/mL and 4.32 mg/mL, respectively, indicating that the tuna protein peptide product had a good in vitro antioxidant activity. The results of the anti-fatigue study showed that the tuna protein peptide product at a medium dose could significantly prolong the weight-bearing swimming time (P<0.01), and significantly reduce the contents of serum urea nitrogen (P<0.05) and lactic acid (P<0.01), indicating that the tuna protein peptide product had a good in vivo anti-fatigue activity. In this study, minced tuna meat was used to prepare high-quality tuna protein peptides with unique flavor, and significant antioxidant and anti-fatigue activities, which provides a research basis for high-value utilization of minced tuna meat.
