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The amino acid profile of oyster (Ostrea plicatula Gmelin) peptides (OP) was assayed. Its in vitro antioxidant activity was determined, and its in vivo anti-fatigue activity was compared with those of oyster meat and oyster protein. Seven amino acids that may play an important role in enhancing antioxidant activity account for 25.8% of totalOP content. These amino acids are histidine, proline, methionine, cysteine, tyrosine, tryptophan, and phenylalanine. The F-value of OP was 4.89, and the concentration of taurine was 45.43 mmol/mL. OP acted as a scavenger for hydroxyl radicals, 1,1-diphenyl-2-picrylhydrazyl, and superoxide anion radicals. It also inhibited lipid peroxidation. The intragastric administration of OP prolonged the swimming time to exhaustion of mice by 78% over that of the control. It decreased the levels of serum lactic acid and blood urea nitrogen by 24.8% and 11.2%, respectively. Finally, it increased the levels of liverglycogen (1.0-fold) and gastrocnemius muscle glycogen (55.6%).

In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral Proteinase