<i>In vivo</i> antioxidant activity of peptide purified from viscera protein hydrolysate of horse mackerel (<i>Magalaspis cordyla</i>)

Kumar, N. S. Sampath; Nazeer, R. A.

doi:10.1111/j.1365-2621.2012.03002.x

Cited by 11 publications

(3 citation statements)

References 26 publications

(28 reference statements)

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“…The results showed that 100 µg/kg of peptide and 20% of ethanol-administered rats showed serum CAT, SOD, and GST levels of 290.8, 29.45, and 3.93 U/mg protein, respectively. In contrast, the ethanol-administered rats showed CAT, SOD, and GST levels of 196.4, 15.1, and 1.3 U/mg protein, respectively [111]. Antioxidant properties of the peptide WHKNCFRCAKCGKSL purified from snakehead murrel (Channa striatus) were investigated in wild-type zebrafish.…”

Section: Antioxidant Effects Of Bioactive Peptides From Marine Animal...mentioning

confidence: 99%

Physiological and Clinical Aspects of Bioactive Peptides from Marine Animals

et al. 2022

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Biological molecules in nutraceuticals and functional foods have proven physiological properties to treat human chronic diseases. These molecules contribute to applications in the food and pharmaceutical industries by preventing food spoilage and cellular injury. Technological advancement in the screening and characterization of bioactive peptides has enabled scientists to understand the associated molecules. Consistent collaboration among nutritionists, pharmacists, food scientists, and bioengineers to find new bioactive compounds with higher therapeutic potential against nutrition-related diseases highlights the potential of the bioactive peptides for food and pharmaceutic industries. Among the popular dietary supplements, marine animals have always been considered imperative due to their rich nutritional values and byproduct use in the food and pharmaceutical industries. The bioactive peptides isolated from marine animals are well-known for their higher bioactivities against human diseases. The physiological properties of fish-based hydrolyzed proteins and peptides have been claimed through in vitro, in vivo, and clinical trials. However, systematic study on the physiological and clinical significance of these bioactive peptides is scarce. In this review, we not only discuss the physiological and clinical significance of antioxidant and anticancer peptides derived from marine animals, but we also compare their biological activities through existing in vitro and in vivo studies.

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Section: Antioxidant Effects Of Bioactive Peptides From Marine Animal...mentioning

confidence: 99%

Physiological and Clinical Aspects of Bioactive Peptides from Marine Animals

et al. 2022

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“…It plays a pivotal role in meat quality formation regarding the contribution of protein to meat sensory, nutritional value and physicochemical properties. Similar to lipid oxidation, protein oxidation in muscle also occurs through a chain of reactive oxygen species (ROS) (Sampath and Nazeer, 2012). The presence of ROS and oxygen has been found giving rise to the modification of amino acid side chain and forming covalent intermolecular cross-links (Lund and Baron, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The direct output of animal blood to environment is not just a waste of protein resource, more seriously, it causes pollution. Functional peptides can be produced from animal proteins and provide a way for highvalue-utilization of animal byproducts (Sampath and Nazeer, 2012). Liu et al (2009) and Seo et al (2015) prepared antioxidant peptides from porcine and bovine plasma.…”

Section: Introductionmentioning

confidence: 99%

Sheep Plasma Hydrolysate Inhibits Lipid and Protein Oxidation to Improve Color Stability in Mutton Patties

Hou

et al. 2018

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In the present study, sheep plasma (SP) was hydrolyzed with 5000 U alcalase/g protein at 45 ℃, pH 11 for 6 hours to prepare sheep plasma hydrolysate (SPH). The effects of SPH on meat color stability and oxidation of lipid and proteins were evaluated in mutton patties. Data obtained showed that addition of 2 % SPH significantly improved the redness (a* value) of mutton patties in storage (P < 0.05), which was comparable to 0.05 % vitamin C. At the same time, 2 % SPH effectively inhibited metmyoglobin formation and oxidation of lipid and proteins in mutton patties. The inhibition of oxidation in meat by SPH was concentration dependent. In summary, this study showed that SPH was antioxidant and 2 % SPH could be used in production to prevent quality deterioration of meat products in storage, providing a new way for high-value utilization of sheep blood.

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