Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae

Anupam Giri; Midori Nasu; Toshiaki Ohshima

doi:doi:10.11648/j.ijnfs.20120101.12

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Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae

Anupam Giri, Midori Nasu, Toshiaki Ohshima

Received: 9 December 2012 Accepted: Published: 30 December 2012

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Abstract

This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-scavenging activity (RSA), and reducing power ability (RPA), were investigated during the fermentation period along with 2 different storage conditions. The antioxidant activity of matured fish miso was also evaluated using a linoleic acid oxidation model system by monitoring hydrogen peroxide formation and oxygen absorption. The RSA against all the types of radicals measured by electron spin resonance showed an increase over prolonged fermentation periods and during storage at high temperatures. However, the RPA showed a rapid increase during the early stages of fermentation. The SDS-PAGE profile of fish miso peptides during the early stages of fermentation indicated the occurrence of hydrolysis, suggesting the involvement of low-molecular-weight peptides in the RSA and reducing power of fish miso. Partial purification of these peptides by using an online-HPLC-DPPH flow injection analysis system and further characterization by thin layer chromatography and molecular weight distribution clearly indicated that low-molecular-weight peptides (<500 Da) were potent antioxidants. These data suggest that the antioxidant activity of fish miso could be substantially improved by fermenting Aspergillus (koji) mold. This approach provides a novel strategy to enhance the value of trash fish, such as horse mackerel.

DOI	10.11648/j.ijnfs.20120101.12
Published in	International Journal of Nutrition and Food Sciences (Volume 1, Issue 1, December 2012)
Page(s)	13-22
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fish Miso, Horse Mackerel Meat, Aspergillusoryzae, Radical Scavenging, Peptide

References

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APA Style

Anupam Giri, Midori Nasu, Toshiaki Ohshima. (2012). Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae. International Journal of Nutrition and Food Sciences, 1(1), 13-22. https://doi.org/10.11648/j.ijnfs.20120101.12

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ACS Style

Anupam Giri; Midori Nasu; Toshiaki Ohshima. Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae. Int. J. Nutr. Food Sci. 2012, 1(1), 13-22. doi: 10.11648/j.ijnfs.20120101.12

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AMA Style

Anupam Giri, Midori Nasu, Toshiaki Ohshima. Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae. Int J Nutr Food Sci. 2012;1(1):13-22. doi: 10.11648/j.ijnfs.20120101.12

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@article{10.11648/j.ijnfs.20120101.12,
  author = {Anupam Giri and Midori Nasu and Toshiaki Ohshima},
  title = {Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {1},
  number = {1},
  pages = {13-22},
  doi = {10.11648/j.ijnfs.20120101.12},
  url = {https://doi.org/10.11648/j.ijnfs.20120101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20120101.12},
  abstract = {This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-scavenging activity (RSA), and reducing power ability (RPA), were investigated during the fermentation period along with 2 different storage conditions. The antioxidant activity of matured fish miso was also evaluated using a linoleic acid oxidation model system by monitoring hydrogen peroxide formation and oxygen absorption. The RSA against all the types of radicals measured by electron spin resonance showed an increase over prolonged fermentation periods and during storage at high temperatures. However, the RPA showed a rapid increase during the early stages of fermentation. The SDS-PAGE profile of fish miso peptides during the early stages of fermentation indicated the occurrence of hydrolysis, suggesting the involvement of low-molecular-weight peptides in the RSA and reducing power of fish miso. Partial purification of these peptides by using an online-HPLC-DPPH flow injection analysis system and further characterization by thin layer chromatography and molecular weight distribution clearly indicated that low-molecular-weight peptides (<500 Da) were potent antioxidants. These data suggest that the antioxidant activity of fish miso could be substantially improved by fermenting Aspergillus (koji) mold. This approach provides a novel strategy to enhance the value of trash fish, such as horse mackerel.},
 year = {2012}
}

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TY  - JOUR
T1  - Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae
AU  - Anupam Giri
AU  - Midori Nasu
AU  - Toshiaki Ohshima
Y1  - 2012/12/30
PY  - 2012
N1  - https://doi.org/10.11648/j.ijnfs.20120101.12
DO  - 10.11648/j.ijnfs.20120101.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 13
EP  - 22
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20120101.12
AB  - This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-scavenging activity (RSA), and reducing power ability (RPA), were investigated during the fermentation period along with 2 different storage conditions. The antioxidant activity of matured fish miso was also evaluated using a linoleic acid oxidation model system by monitoring hydrogen peroxide formation and oxygen absorption. The RSA against all the types of radicals measured by electron spin resonance showed an increase over prolonged fermentation periods and during storage at high temperatures. However, the RPA showed a rapid increase during the early stages of fermentation. The SDS-PAGE profile of fish miso peptides during the early stages of fermentation indicated the occurrence of hydrolysis, suggesting the involvement of low-molecular-weight peptides in the RSA and reducing power of fish miso. Partial purification of these peptides by using an online-HPLC-DPPH flow injection analysis system and further characterization by thin layer chromatography and molecular weight distribution clearly indicated that low-molecular-weight peptides (<500 Da) were potent antioxidants. These data suggest that the antioxidant activity of fish miso could be substantially improved by fermenting Aspergillus (koji) mold. This approach provides a novel strategy to enhance the value of trash fish, such as horse mackerel.
VL  - 1
IS  - 1
ER  -

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Author Information

Anupam Giri

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
Midori Nasu

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
Toshiaki Ohshima

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

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Anupam Giri, Midori Nasu, Toshiaki Ohshima. (2012). Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae. International Journal of Nutrition and Food Sciences, 1(1), 13-22. https://doi.org/10.11648/j.ijnfs.20120101.12

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ACS Style

Anupam Giri; Midori Nasu; Toshiaki Ohshima. Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae. Int. J. Nutr. Food Sci. 2012, 1(1), 13-22. doi: 10.11648/j.ijnfs.20120101.12

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AMA Style

Anupam Giri, Midori Nasu, Toshiaki Ohshima. Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae. Int J Nutr Food Sci. 2012;1(1):13-22. doi: 10.11648/j.ijnfs.20120101.12

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@article{10.11648/j.ijnfs.20120101.12,
  author = {Anupam Giri and Midori Nasu and Toshiaki Ohshima},
  title = {Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {1},
  number = {1},
  pages = {13-22},
  doi = {10.11648/j.ijnfs.20120101.12},
  url = {https://doi.org/10.11648/j.ijnfs.20120101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20120101.12},
  abstract = {This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-scavenging activity (RSA), and reducing power ability (RPA), were investigated during the fermentation period along with 2 different storage conditions. The antioxidant activity of matured fish miso was also evaluated using a linoleic acid oxidation model system by monitoring hydrogen peroxide formation and oxygen absorption. The RSA against all the types of radicals measured by electron spin resonance showed an increase over prolonged fermentation periods and during storage at high temperatures. However, the RPA showed a rapid increase during the early stages of fermentation. The SDS-PAGE profile of fish miso peptides during the early stages of fermentation indicated the occurrence of hydrolysis, suggesting the involvement of low-molecular-weight peptides in the RSA and reducing power of fish miso. Partial purification of these peptides by using an online-HPLC-DPPH flow injection analysis system and further characterization by thin layer chromatography and molecular weight distribution clearly indicated that low-molecular-weight peptides (<500 Da) were potent antioxidants. These data suggest that the antioxidant activity of fish miso could be substantially improved by fermenting Aspergillus (koji) mold. This approach provides a novel strategy to enhance the value of trash fish, such as horse mackerel.},
 year = {2012}
}

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TY  - JOUR
T1  - Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae
AU  - Anupam Giri
AU  - Midori Nasu
AU  - Toshiaki Ohshima
Y1  - 2012/12/30
PY  - 2012
N1  - https://doi.org/10.11648/j.ijnfs.20120101.12
DO  - 10.11648/j.ijnfs.20120101.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 13
EP  - 22
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20120101.12
AB  - This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-scavenging activity (RSA), and reducing power ability (RPA), were investigated during the fermentation period along with 2 different storage conditions. The antioxidant activity of matured fish miso was also evaluated using a linoleic acid oxidation model system by monitoring hydrogen peroxide formation and oxygen absorption. The RSA against all the types of radicals measured by electron spin resonance showed an increase over prolonged fermentation periods and during storage at high temperatures. However, the RPA showed a rapid increase during the early stages of fermentation. The SDS-PAGE profile of fish miso peptides during the early stages of fermentation indicated the occurrence of hydrolysis, suggesting the involvement of low-molecular-weight peptides in the RSA and reducing power of fish miso. Partial purification of these peptides by using an online-HPLC-DPPH flow injection analysis system and further characterization by thin layer chromatography and molecular weight distribution clearly indicated that low-molecular-weight peptides (<500 Da) were potent antioxidants. These data suggest that the antioxidant activity of fish miso could be substantially improved by fermenting Aspergillus (koji) mold. This approach provides a novel strategy to enhance the value of trash fish, such as horse mackerel.
VL  - 1
IS  - 1
ER  -

Copy | Download