橄榄牙鲆鱼糜副产物鱼肠水解物对AAPH诱导的体内外氧化应激的保护作用

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-09-17 DOI:10.1080/10498850.2022.2119909

H. Jayawardhana, Jae-Young Oh, T. Jayawardena, K. Sanjeewa, N. M. Liyanage, D. Nagahawatta, Jimin Hyun, Kwang-Tae Son, Y. Jeon, Joodong Park

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引用次数: 1

摘要

摘要：在韩国，橄榄比目鱼是一种常见的与鱼糜行业相关的鱼类，会产生大量的固体废物。为了最大限度地利用橄榄牙鲆肠道（OFG）副产物，对OFG进行酶水解。评价所获得的水解产物的抗氧化活性以研究自由基清除活性（RSA），并在2，2'-偶氮双（2-氨基丙烷）二盐酸盐刺激的Vero细胞上进行体外实验。Protamex水解产物显示出强RSA（IC50值为94.96 ± 1.60 µg/mL），在体外和体内斑马鱼模型中显著降低氧化应激。OFG副产物具有作为抗氧化剂的工业应用潜力。

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Protective Effect of Fish Gut Hydrolysates from Olive Flounder (Paralichthys olivaceus) Surimi Byproducts Against AAPH-Induced Oxidative Stress in In Vitro and In Vivo Zebrafish Models

ABSTRACT Olive flounder is a common surimi industry related fish species in South Korea that generates a considerable amount of solid waste. To maximize the utilization of olive flounder gut (OFG) byproducts, OFG was subjected to enzymatic hydrolysis. Antioxidant activity of the obtained hydrolysates was evaluated to investigate radical scavenging activity (RSA), and in vitro experiments were conducted on 2,2’-azobis(2-amidinopropane) dihydrochloride-stimulated Vero cells. Protamex hydrolysates showed a strong RSA (IC50 value of 94.96 ± 1.60 µg/mL) with a significant reduction in oxidative stress in in vitro and in vivo zebrafish models. OFG byproducts have potential for industrial application as antioxidative agents.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.