RESUMO

Yellowfin tuna by-products (Thunnus albacares) were processed to produce radical-scavenging peptides from hydrolysis by lactic acid fermentation (LAF) with Lactobacillus plantarum, papaya fruit (Carica papaya), and molasses as a carbon source for 72 h. A 15-kDa peptide was purified; after de novo sequencing, it was determined that fragments are rich in hydrophobic and neutral amino acids. The results suggest this effect is mainly to the hydrophobicity of the amino acids in their sequence. Further work is on progress to assess the ability of peptides to provide stability in lipids or in other types of samples sensitive to the action of free radicals.

Assuntos

Sequestradores de Radicais Livres , Ácido Láctico/metabolismo , Peptídeos , Análise de Sequência de Proteína , Atum , Animais , Carica/química , Sequestradores de Radicais Livres/química , Sequestradores de Radicais Livres/isolamento & purificação , Frutas , Lactobacillus plantarum/crescimento & desenvolvimento , Melaço , Peptídeos/química , Peptídeos/genética , Peptídeos/isolamento & purificação