Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate from Half-Fin Anchovy
Author Information
Author(s): Song Ru, Wei Rongbian, Zhang Bin, Yang Zuisu, Wang Dongfeng
Primary Institution: Zhejiang Ocean University
Hypothesis
The study investigates how heated sterilization affects the antioxidant and antiproliferative activities of pepsin hydrolysate from half-fin anchovy.
Conclusion
Heated sterilization enhances the antioxidant and antiproliferative activities of half-fin anchovy pepsin hydrolysate.
Supporting Evidence
- Heat sterilization improved the DPPH radical-scavenging activity of the pepsin hydrolysate.
- Antiproliferative activities increased for the heated hydrolysate on various cancer cell lines.
- The content of free amino acids decreased after heating, while hydrophobic amino acids increased.
Takeaway
Cooking the fish extract makes it better at fighting cancer and protecting against damage from bad stuff in our bodies.
Methodology
The study compared the antioxidant and antiproliferative activities of heated and unheated pepsin hydrolysate from half-fin anchovy using various assays.
Limitations
The study primarily focuses on in vitro results, which may not fully represent in vivo effects.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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