Protective properties of sardine and chickpea protein hydrolysates against lipoprotein oxidative damages and some inflammation markers in hypercholesterolemic rats

Abstract

OBJECTIVE: This study evaluated the effect of sardine (SPH) and chickpea protein hydrolysates (CPH) on oxidant stress and inflammatory profile in cholesterol-fed rats. METHODS: The experiment was undertaken for thirty days on 18 cholesterol-fed Wistar rats (220±10 g) divided into three groups and receiving 1 g/kg of body weight either chickpea protein hydrolysate (CPH), sardine protein hydrolysate (SPH) or casein in water (CG). RESULTS: Compared to CG, SPH and CPH treatment reduced cholesterol, hydroperoxide and malondialdehyde contents in serum, lipoproteins, erythrocytes and aorta. These same treated groups showed also lower serum isoprostane levels. However, serum paraoxonase activity and HDL-antioxidant property were improved only by CPH compared to CG. SOD activity of aorta and erythrocytes was higher in CPH but in SPH group, SOD activity was lower in these tissues and remained unchanged in serum. Furthermore, CPH and SPH stimulated glutathione peroxidase and catalase activities of aorta and erythrocytes. In CPH group, nitric oxide levels of serum, erythrocytes and aorta were increased by respectively 1.4- to 1.8-fold compared to CG and SPH. In addition, among the three groups, CPH exhibited the best anti-inflammatory effect by lowering serum C reactive protein, uric acid and albumin concentrations. CONCLUSIONS: SPH and particularly CPH possess antioxidant and anti-inflammatory properties and could be useful as nutraceuticals for health improving and preventing numerous disorders such as cardiovascular diseases.

Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice

“…Dehiba et al. (2021) showed that a chickpea protein hydrolysate (1 g/kg BW) reduced the serum MDA levels in cholesterol‐fed rats and provided protection against oxidative stress.…”

“…The results obtained with the pepsin-pancretin CAH are comparable to those reported using whey protein hydrolysates in mice (Athira et al, 2013); the authors observed a significant increase of MDA levels in the group treated with paracetamol, compared to the control group, while the group treated with the hydrolysate showed a decrease in the MDA content to normal levels. Dehiba et al (2021) showed that a chickpea protein hydrolysate (1 g/kg BW) reduced the serum MDA levels in cholesterol-fed rats and provided protection against oxidative stress.…”

“…Dehiba et al. (2021) evaluated the antioxidant and anti‐inflammatory effects of chickpea protein hydrolysates (1 g/kg BW) in cholesterol‐fed rats, which showed reduced serum levels of hydroperoxide, malondialdehyde (MDA), C‐reactive protein, uric acid, and albumin.…”

“…The inhibition of nitric oxide (NO) production (Half-maximal inhibitory concentration, IC 50 ) by the protein digests from germinated chickpea (2.01 mg/mL) was more effective than that from cooked samples (3.55 mg/mL). Dehiba et al (2021) evaluated the antioxidant and anti-inflammatory effects of chickpea protein hydrolysates (1 g/kg BW) in cholesterol-fed rats, which showed reduced serum levels of hydroperoxide, malondialdehyde (MDA), C-reactive protein, uric acid, and albumin.…”