Antioxidant activity, DNA protecting effect, α-glucosidase and αamylase inhibitory activities of bioactive peptides from traditional fermented sardine sauce

In this study antioxidant activity, protection of mice sperm’s DNA from oxidative damage resulting from hydroxyl radicals and anti-hyperglycemic capacity of Iranian traditional fermented fish sauce made from sardine (mahyaveh) was determined. The traditional fish sauce exhibited high antioxidant activity in scavenging ABTS and hydroxyl free radical with IC50 values of 179 and 147 µg/mL as well as ferric reducing antioxidant power (FRAP). The traditional product effectively inhibited mice sperm’s DNA from oxidation induced by hydroxyl radicals as evidenced by lowering the formation of single stranded DNA with the coincidental higher viability in sperm cells (P