Effect of protein hydrolysates from carp (Cyprinus carpio) skin gelatine on oxidative stress biomarkers and other blood parameters in healthy rats

Joanna Tkaczewska , Barbara Borczak , Ewa Piątkowska , Joanna Kapusta-Duch , Małgorzata Morawska , Tomasz Czech

Abstract

Carp skin gelatine hydrolysates can be a potential source of bioactive peptides with strong antioxidant properties tested in vitro, but there is no information on in vivo activity. Therefore, the objective of this study was to determine the ability of an antioxidant carp skin gelatine hydrolysate to attenuate plasma/serum levels of some oxidative stress markers in healthy adult Wistar rats. Analysis of hydrolysate included safety in an animal organism (haematological blood parameters, CRP, hepatic and kidney function), biological value (BV, TD, NPU), evaluation of the lipid profile (TC, LDL-C, HDL-C, TAG) and antioxidant blood status (TAS, MDA, GSR, HO-1). The results indicate that fish protein hydrolysates are safe for laboratory animals, but have very low biological value. An increase in glutathione reductase activity in the blood serum of healthy animals fed with carp skin gelatine hydrolysate supplements is a promising indicator of its antioxidant in vivo properties.
Author Joanna Tkaczewska (FoFT / DoAPT)
Joanna Tkaczewska,,
- Department of Animal Product Technology
, Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
, Ewa Piątkowska (FoFT / DoHN)
Ewa Piątkowska,,
- Department of Human Nutrition
, Joanna Kapusta-Duch (FoFT / DoHN)
Joanna Kapusta-Duch,,
- Department of Human Nutrition
, Małgorzata Morawska
Małgorzata Morawska,,
-
, Tomasz Czech (FoAaE / DoAaECh)
Tomasz Czech,,
- Department of Agricultural and Environmental Chemistry
Journal seriesJournal of Functional Foods, ISSN 1756-4646, (N/A 100 pkt)
Issue year2019
Vol60
Pages1-8
Publication size in sheets0.5
Keywords in EnglishCarp Gelatine Antioxidant activity Bioactive peptide In vivo study
ASJC Classification2701 Medicine (miscellaneous); 2916 Nutrition and Dietetics; 1106 Food Science
DOIDOI:10.1016/j.jff.2019.06.013
URL https://www.sciencedirect.com/science/article/pii/S1756464619303299/pdfft?md5=51fa947e115aab31273f0463109bb18b&pid=1-s2.0-S1756464619303299-main.pdf
Internal identifierWTŻ/2019/65
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.217; WoS Impact Factor: 2018 = 3.197 (2) - 2018=3.833 (5)
Citation count*1 (2020-03-27)
Additional fields
FinansowanieThis work was supported by the National Centre for Research and Development, Poland [Grant No: Lider/21/0003/1-7/15/NCBR/2016]
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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