Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells.
Animals
Anti-Inflammatory Agents
/ chemistry
Biocatalysis
Bone and Bones
/ chemistry
Chromatography, Gel
Chromatography, High Pressure Liquid
Fish Proteins
/ chemistry
Free Radical Scavengers
/ chemistry
Hydrolysis
Macrophages
/ drug effects
Mice
Nitric Oxide
/ immunology
Nitric Oxide Synthase Type II
/ genetics
Peptide Hydrolases
/ chemistry
Peptides
/ chemistry
Protein Hydrolysates
/ chemistry
RAW 264.7 Cells
Salmon
anti-inflammatory
free radical scavenging
protein hydrolysate
salmon bone
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
30 Aug 2019
30 Aug 2019
Historique:
received:
22
01
2019
revised:
09
04
2019
accepted:
12
04
2019
pubmed:
16
4
2019
medline:
28
7
2019
entrez:
16
4
2019
Statut:
ppublish
Résumé
Salmon bones, a waste by-product from the salmon industry, were used as a protein hydrolysate source for the production of bioactive peptides. The aim of this work was to evaluate the potential antioxidant and anti-inflammatory properties of salmon bone protein hydrolysate (SBPH). Salmon bones were hydrolyzed by separately using one of four proteases (Alcalase, Favourzyme, Neutrase and papain) at various concentrations (10, 25 and 50 mg mL Salmon bones from the salmon fisheries and farming industry were utilized by enzymatic hydrolysis for the production of valuable peptides. The results of this study suggested that bioactive peptides derived from salmon bones would be alternative anti-inflammation materials in functional resources. © 2019 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Salmon bones, a waste by-product from the salmon industry, were used as a protein hydrolysate source for the production of bioactive peptides. The aim of this work was to evaluate the potential antioxidant and anti-inflammatory properties of salmon bone protein hydrolysate (SBPH).
RESULTS
RESULTS
Salmon bones were hydrolyzed by separately using one of four proteases (Alcalase, Favourzyme, Neutrase and papain) at various concentrations (10, 25 and 50 mg mL
CONCLUSIONS
CONCLUSIONS
Salmon bones from the salmon fisheries and farming industry were utilized by enzymatic hydrolysis for the production of valuable peptides. The results of this study suggested that bioactive peptides derived from salmon bones would be alternative anti-inflammation materials in functional resources. © 2019 Society of Chemical Industry.
Substances chimiques
Anti-Inflammatory Agents
0
Fish Proteins
0
Free Radical Scavengers
0
Peptides
0
Protein Hydrolysates
0
Nitric Oxide
31C4KY9ESH
Nitric Oxide Synthase Type II
EC 1.14.13.39
Peptide Hydrolases
EC 3.4.-
Types de publication
Journal Article
Langues
eng
Pagination
5112-5121Subventions
Organisme : The Rachadapiseksompote Fund for Postdoctoral Fellowship, Chulalongkorn University
Organisme : The Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission
ID : NRU59-038-FW
Organisme : The Grant for Research: Government Budget, Chulalongkorn University
ID : GRB_BSS_99_59_61_06
Organisme : The Ratchadaphiseksomphot Endowment Fund
ID : R_016_2556
Informations de copyright
© 2019 Society of Chemical Industry.