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

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

doi:10.1016/j.jff.2019.06.013

Cited by 14 publications

(11 citation statements)

References 34 publications

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“…No such effects were observed in healthy Wistar rats, which is in line with the results of our research [46]. In our previous research, there were also no changes in the level of total cholesterol and its HDL and LDL fractions in the blood serum of healthy Wistar rats fed with the addition of 1% or 10% CSGH [18]. According to data from the literature [47], encapsulation leads to successful protection of protein formulations from enzymatic degradation in living organisms, which may increase beneficial effects in living organisms.…”

Section: Resultssupporting

confidence: 91%

“…However, in vivo studies did not clearly confirm the high antioxidant activity of CSGH in a living organism. The level of glutathione reductase in the blood serum of animals fed CSGH was statistically higher than that in the serum of control animals; however, there were no statistically-significant differences in the remaining oxidative stress indices [18]. Therefore, a research hypothesis stating that the microencapsulation of CSGH can protect it against a low pH in the stomach of experimental animals and, thus, increase the antioxidant effect of the in vivo preparation was posed.…”

Section: Introductionmentioning

confidence: 99%

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Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study

et al. 2019

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Carp skin gelatine hydrolysate (CSGH) may be a possible bioactive peptide source, as promising antioxidant properties have been noted during in vivo testing. Hence, the present study focused on improving the bioavailability of the antioxidant peptides from CSGH and on the use of furcellaran (FUR), which can protect the biopeptides during digestion in the gastrointestinal tract. Therefore, in this study, microcapsules coated with furcellaran and containing CSGH cores were prepared. The structural properties of the sample were determined using FT-IR and SEM analysis. The antioxidant properties of hydrolysate, uncoated, and encapsulated samples were investigated. In vivo analysis included determination of its safety in an animal organism and evaluation of the lipid profile, antioxidant blood status, and mRNA expression of some genes involved in antioxidant status in Wistar rats. The results showed no adverse effects of microencapsulated protein hydrolysates in laboratory animals. Nonetheless, there was a statistically significant rise in the level of total antioxidant status blood serum among animals consuming CSGH and not inducing oxidative stress. This can be viewed as a promising indication of the positive effects of antioxidant properties tested in vivo. The process of CSGH microencapsulation in FUR cause a decrease in antioxidant hydrolysate activity, both in vitro, as well as in healthy Wistar rats. When considering the results of the presented diverse therapeutic potential, further research on CSGH being a potential bioactive peptide source used as a functional food or nutraceutical, but with a different microencapsulation coating, is encouraged.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study

et al. 2019

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“…At present, due to the lack of animal model experiments and human clinical trials, the research progress of antioxidant peptides in terms of bioavailability is minimal, which limits their commercialization process. On the other hand, in the application process of the food matrix, the influence of food ingredients and processing conditions on the bioavailability of PAs, as well as the production cost, biological activity, efficacy and safety of peptide-containing foods should be considered [280][281][282]. Before the development of large-scale foods containing PAs, it must be confirmed that the addition of these peptides will not cause negative effects and still retain their antioxidant activity.…”

Section: Human Health Promotion and Disease Treatmentmentioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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“…The snack had to contain CSGH, which does not yet have NOAEL or ADI established. Both limits were determined based on research among laboratory animals [ 38 , 39 ]. Studies on young Wistar rats consuming CSGH in the quantity of 1 and 10% of the total diet over a six-week period showed that NOAEL of the hydrolysate was 1% for the rat diet, which, after considering the weight of the rats, amounted for 0.85 g/kg body mass.…”

Section: Resultsmentioning

confidence: 99%

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

Tkaczewska

Kulawik

Morawska-Tota

et al. 2021

Foods

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The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

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

Cited by 14 publications

References 34 publications

Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study

Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study

Advances on Food-Derived Peptidic Antioxidants—A Review

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

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