Comparison of characteristics between peptides in fish meat and fermented products

Abstract

In the pasca of the COVID-19 pandemic, many researchers have focused on finding drugs for the COVID-19. Peptide research is predicted to have a physiological mechanism of action and it does not cause side effects, therefore it is necessary to search for peptide sources. The aim of this study was to characterize peptides extracted from tamban fish (Sardinella fimbriata) and fermented products (Cincalok of Tanjungpinang). Peptide extract was obtained by maceration extraction using 95% PA (1:5) ethanol solvent, and then it filtered using MWCO 3 kDa and 10 kDa. The amino acid characteristics of the peptides was obtained using HPLC. Peptides of tamban fish had the pH of 7.6 and they are rich of amino acid histidine (890.18 mg/L), in addition to the amino acids glutamate, tyrosine, glycine, leucine, alanine, and aspartic acid. But the peptides of the fermented cincalok product had the pH of 6.4 and they are rich of amino acid leucine (1066.83 mg/L), in addition to the amino acids glutamate, valine, isoleucine, and alanine. Each of these peptides had the molecular weight of 10 kDa. The results of this study can be used as preliminary information to the pharmaceutical development of a new source of peptides.