Searching for active components responsible for the strong antioxidative capacity found in the aqueous fraction of herring muscle
Department: Chemical and Biological Engineering/Food Science
Date: as soon as possible
Description: Recent research has shown that the aqueous fraction of herring muscle (which is about 80% of the wet weight of herring!) is very rich in potent antioxidants. The aqueous fraction has therefore been isolated by centrifugation and tested in various model systems. When added to fish mince fortified with the oxidation catalyst hemoglobin, it completely prevents oxidation, and thus, the development of rancid odours. This can have great practical imlications in fish processing. We have also shown that the aqueous fraction has antioxidative effects under physiological conditions, which can be important in disease prevention. It can for example scavenge free radicals in a human monocyte model and lower the level of oxidation products in obese rats. Most of the antioxidative activity is retained in the low molecular weight (LMW) fraction (<1kDa) of the aqueous extract, and therefore we have put most of our research efforts in studying this fraction.
Last modified: January 04, 2007
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