Antioxidant and DPP-IV Inhibitory Effects of Fish Protein Hydrolysates from Trout and Salmon
Author Information
Author(s): Kotsoni Elissavet, Daukšas Egidijus, Hansen Aas Grete, Rustad Turid, Tiwari Brijesh K., Lammi Carmen, Bollati Carlotta, Fanzaga Melissa, d’Adduzio Lorenza, Stangeland Janne Kristin, Cropotova Janna
Primary Institution: Norwegian University of Science and Technology
Hypothesis
How do varying high-pressure processing conditions affect the bioactive properties of fish protein hydrolysates derived from rainbow trout and Atlantic salmon?
Conclusion
The study found that while high-pressure processing did not significantly enhance the antioxidant activity of fish protein hydrolysates, it did influence the molecular weight distribution of the peptides.
Supporting Evidence
- High-pressure processing can modify protein structures, leading to increased biological activity.
- Fish protein hydrolysates have potential pharmaceutical and nutraceutical benefits.
- Antioxidant activity of peptides is influenced by their molecular weight and amino acid composition.
Takeaway
This study looked at how treating fish leftovers with high pressure affects their health benefits, like fighting off bad stuff in our bodies. It found that while the treatment changed the size of the proteins, it didn't make them better at fighting off bad things.
Methodology
The study used high-pressure processing on fish rest raw materials followed by enzymatic hydrolysis to produce fish protein hydrolysates, which were then tested for antioxidant and DPP-IV inhibitory activities.
Limitations
The study did not explore the long-term effects of the hydrolysates or their impact in real food systems.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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