Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

Abstract

Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS+ radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H2O2) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H2O2 in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements.

Exploring the Anti-Cancer Effects of Fish Bone Fermented Using Monascus purpureus: Induction of Apoptosis and Autophagy in Human Colorectal Cancer Cells

“…The contents of histidine, glutamic acid, aspartic acid and proline in fish bone are 10.10 ± 0.3, 1.80 ± 0.1, 0.06 ± 0.0 and 0.55 ± 0.1 mg/100 mL, respectively. After fermentation, histidine content 25.76 ± 1.5, glutamic acid content 5.73 ± 0.3, aspartic acid content 1.16 ± 0.1 and proline content 1.19 ± 0.1 mg/100 mL were present in FBF [17]. The histidine, glutamic acid, aspartic acid and proline content in the fish bone can be increased, respectively, by 155, 218, 1833 and 116% through fermentation.…”

“…Our previous studies have shown that FBF obtained from fish bones fermented with Monascus purpureus increases the content of soluble protein, peptides and total phenolics and significantly increases the content of total free amino acids. In addition, it has also been proven to have antioxidant and anti-inflammatory properties [17,18]. In the present study, we investigated the cellular anti-cancer mechanisms of Monascus purpureus (FBF)fermented fish bone underlying the induction of cell cycle arrest, apoptosis and autophagy in human colorectal cancer cells (HCT-116 cells).…”

“…Studies have shown that rice [14], coix seed [15] and sorghum liquor biowaste [16] fermented with Monascus have anticancer activity. Our earlier research demonstrated that fish bone fermented with Monascus purpureus (M. purpureus) (FBF) can enhance anti-oxidant ability and reduce inflammatory effects, which is attributable to increased total phenols and functional amino acid content by fermentation [17,18]. However, the anti-cancer effects of FBF and their mechanisms of action have not been studied.…”

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

“…One flavonol that has been identified and reported as a source of antioxidants in WJB is kaempferol in the form of glycosides ( Sutedja et al, 2022 ). Soybeans contain lots of flavonoids, including isoflavones, flavones, flavonols, flavonones, proanthocyanidins, and anthocyanins ( Panche et al, 2016 ; Chen et al, 2021 ). Isoflavones, which are abundant in legumes, have strong antioxidant activity, especially in their free forms, namely genistin, genistein, daidzein, glycitein, and daidzin ( Król-Grzymała and Amarowicz, 2020 ).…”

Identification of the high-yield monacolin K strain from Monascus spp. and its submerged fermentation using different medicinal plants

“…The antioxidant activities of scavenging free radicals have been observed in Monascus -fermented coix seed (Zeng et al 2021 ). Fish bone as an antioxidant-active peptide source can be fermented by M. purpureus , which increases 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging ability (Chen et al 2021 ). Additionally, Monascus -submerged fermentation using agro-industrial residues, such as rice flour and molasses, is a promising method for red pigment production (Da Silva et al 2021 ).…”