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Antioxidative Activity of Puffer Fish Sauce (Review)

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A puffer fish [Takifugu rubripes (Temminck et Schlegel)] sauce was developed in our laboratory using the meat, skin and bones except the internal organs containing the poison, i.e., tetrodotoxin. These were fermented for about one year at room temperature. A strong scavenging activity of peroxyl and hydroxyl radicals of the puffer fish sauce was detected by chemiluminescence and electron spin resonance (ESR) methods. Further, this fish sauce had highest DNA protection activity against apurinic/apyrimidinic (AP) lesions on DNA when cells are exposed to hydroxyl radicals. However, among the examined fish and soy sauce samples, a correlation between the scavenging activities of hydroxyl radicals and DNA protection was not found.

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