Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

Nina Gringer, Hamed Safafar, Axelle du Mesnildot, Henrik H. Nielsen, Adelina Rogowska-Wrzesinska, Ingrid Undeland, Caroline P. Baron

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTSradical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDFmotif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.
Original languageEnglish
JournalFood Chemistry
Volume194
Pages (from-to)1164-1171
ISSN0308-8146
DOIs
Publication statusPublished - 2016

Keywords

  • Herring brine
  • LMWC
  • Antioxidant
  • Phenolic compounds
  • Peptides

Cite this

Gringer, N., Safafar, H., du Mesnildot, A., Nielsen, H. H., Rogowska-Wrzesinska, A., Undeland, I., & Baron, C. P. (2016). Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. Food Chemistry, 194, 1164-1171. https://doi.org/10.1016/j.foodchem.2015.08.121
Gringer, Nina ; Safafar, Hamed ; du Mesnildot, Axelle ; Nielsen, Henrik H. ; Rogowska-Wrzesinska, Adelina ; Undeland, Ingrid ; Baron, Caroline P. / Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. In: Food Chemistry. 2016 ; Vol. 194. pp. 1164-1171.
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abstract = "This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTSradical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDFmotif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.",
keywords = "Herring brine, LMWC, Antioxidant, Phenolic compounds, Peptides",
author = "Nina Gringer and Hamed Safafar and {du Mesnildot}, Axelle and Nielsen, {Henrik H.} and Adelina Rogowska-Wrzesinska and Ingrid Undeland and Baron, {Caroline P.}",
year = "2016",
doi = "10.1016/j.foodchem.2015.08.121",
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Gringer, N, Safafar, H, du Mesnildot, A, Nielsen, HH, Rogowska-Wrzesinska, A, Undeland, I & Baron, CP 2016, 'Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine', Food Chemistry, vol. 194, pp. 1164-1171. https://doi.org/10.1016/j.foodchem.2015.08.121

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. / Gringer, Nina; Safafar, Hamed; du Mesnildot, Axelle; Nielsen, Henrik H.; Rogowska-Wrzesinska, Adelina; Undeland, Ingrid; Baron, Caroline P.

In: Food Chemistry, Vol. 194, 2016, p. 1164-1171.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

AU - Gringer, Nina

AU - Safafar, Hamed

AU - du Mesnildot, Axelle

AU - Nielsen, Henrik H.

AU - Rogowska-Wrzesinska, Adelina

AU - Undeland, Ingrid

AU - Baron, Caroline P.

PY - 2016

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N2 - This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTSradical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDFmotif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.

AB - This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTSradical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDFmotif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.

KW - Herring brine

KW - LMWC

KW - Antioxidant

KW - Phenolic compounds

KW - Peptides

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DO - 10.1016/j.foodchem.2015.08.121

M3 - Journal article

VL - 194

SP - 1164

EP - 1171

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

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