ANGIOTENSIN-I CONVERTING ENZYME (ACE) INHIBITORY ACTIVITY AND ANTIOXIDANT ACTIVITY OF FERMENTED FISH PRODUCT NGARI AS INFLUENCED BY FERMENTATION PERIOD

Abstract

Ngari is a traditional salt-free fermented fish product in the north eastern region of India. During the fermentation, breakdown of protein leads to release of the peptides with specific sequences which may have potential anti-hypertensive and antioxidant properties. In the present investigation, influence of fermentation period on antihypertensive properties (angiotensin-I converting enzyme (ACE) inhibitory activity) and antioxidant activity of aqueous extract of fermented fish (ngari) were evaluated. The ACE inhibitory activity was found to be concentration dependent. Antioxidant properties of ngari were assessed which included 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power and lipid peroxidation inhibition. The antioxidant properties of ngari were found to be dependent on protein concentration and period of fermentation. The study indicated that the traditional fermented fish product (ngari) could be used in alleviating hypertension and lipid oxidation.