Evaluation of Sake-Lees Hydrolysate and Its Fractions as Natural Antioxidants in Meat Patties

다국어 초록 (Multilingual Abstract)

The present study aims to elucidate the antioxidant activity of sake-lees hydrolysate and their fractions in-vitro and in real food models. In addition, the purpose of this study is to evaluate the potential use of sake-lees as natural antioxidant to improve the health and well-being of human being. The antioxidant activity of sake-lees hydrolysate in few different in-vitro assay systems was investigated. The sake-lees hydrolysate was also tested in real food model systems for their potential to inhibit lipid peroxidation in meat patties. Peptides in sake-lees hydrolysate were fractionated in the amphoteric nature of sample peptides by preparative isoelectric focusing without adding chemically synthesized carrier ampholytes, which is termed autofocusing. Peptide fractions with different isoelectric points were prepared without toxic solvents and reagents by autofocusing. The acidic fractions (pI<4.4) exhibited significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the basic fractions (pI>8.4). On the other hand, the basic fraction showed the highest antioxidant activity in ferric thicyantate assays.
Also, the basic fraction exhibited the highest antioxidant activity against the lipid oxidation in meat patties. These findings suggest that autofocusing the fractions of sake-lees hydrolysate can prevent the lipid oxidation of meat and meat-related food ingredients, and that it could also be useful for the prepararion of peptide-based food additives to suppress oxidation.

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