Anti-oxidant, Anti-inflammatory and Anti-Atherosclerotic Activity of Bioactive Peptide HPAEDR Isolated from Catla catal Muscle on LPS Induced Inflammation on 246.7RAW Macrophage Cells and HCF Induced Hyperlipidemic Zebrafish Larvae
Abstract
Keywords
Full Text:
PDFReferences
Adler-Nissen, Jens. 1979. “Determination of the Degree of Hydrolysis of Food Protein Hydrolysates by Trinitrobenzenesulfonic Acid.†Journal of Agricultural and Food Chemistry 27(6): 1256–62.
Alemán, A., B. Giménez, P. Montero, and M. C. Gómez-Guillén. 2011. “Antioxidant Activity of Several Marine Skin Gelatins.†LWT - Food Science and Technology 44(2): 407–13. http://dx.doi.org/10.1016/j.lwt.2010.09.003.
Babu, N. Prakash, P. Pandikumar, and S. Ignacimuthu. 2011. “Lysosomal Membrane Stabilization and Anti-Inflammatory Activity of Clerodendrum Phlomidis L.f.; A Traditional Medicinal Plant.†Journal of Ethnopharmacology 135(3): 779–85. http://dx.doi.org/10.1016/j.jep.2011.04.028.
Chalamaiah, M., T. Jyothirmayi, Prakash V. Diwan, and B. Dinesh Kumar. 2015. “Antioxidant Activity and Functional Properties of Enzymatic Protein Hydrolysates from Common Carp (Cyprinus Carpio) Roe (Egg).†Journal of Food Science and Technology 52(9): 5817–25.
Chandra, Sangita, Priyanka Chatterjee, Protapaditya Dey, and Sanjib Bhattacharya. 2012. “Evaluation of in Vitro Anti-Inflammatory Activity of Coffee against the Denaturation of Protein.†Asian Pacific Journal of Tropical Biomedicine 2(1 SUPPL.): S178–80. http://dx.doi.org/10.1016/S2221-1691(12)60154-3.
Chen, Yuyan et al. 2017. “Purification and Characterization of an Antibacterial and Anti-Inflammatory Polypeptide from Arca Subcrenata.†International Journal of Biological Macromolecules 96: 177–84. http://dx.doi.org/10.1016/j.ijbiomac.2016.11.082.
Chi, Chang Feng et al. 2014. “Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight.†Molecules 19(8): 11211–30.
Covey, Thomas R., Eric C. Huang, and Jack D. Henion. 1991. “Structural Characterization of Protein Tryptic Peptides via Liquid Chromatography/Mass Spectrometry and Collision-Induced Dissociation of Their Doubly Charged Molecular Ions.†Analytical Chemistry 63(13): 1193–1200.
Franěk, Roman et al. 2021. “Production of Common Carp Donor-Derived Offspring from Goldfish Surrogate Broodstock.†Aquaculture 534.
Ghanbari, Raheleh et al. 2016. “Purification and Characterization of Nitric Oxide Inhibitory Peptides from Actinopyga Lecanora Through Enzymatic Hydrolysis.†Food Biotechnology 30(4): 263–77. http://dx.doi.org/10.1080/08905436.2016.1234391.
Gökoolu, Nalan, and Pýnar Yerlikaya. 2003. “Determinaton of Proximate Composition and Mineral Contents of Blue Crab (Callinectes Sapidus) and Swim Crab (Portunus Pelagicus) Caught off the Gulf of Antalya.†Food Chemistry 80(4): 495–98.
Grundtman, Cecilia. 2012. “Animal Models of Atherosclerosis.†Inflammation and Atherosclerosis 9783709103: 133–69.
Hadidi, Milad et al. 2021. “Alginate/Fish Gelatin-Encapsulated Lactobacillus Acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage.†Foods 10(9).
Haghani, Shaghayegh et al. 2021. “Application of Cornelian Cherry (Cornus Mas l.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage.†Antioxidants 10(11): 1–11.
Hajfathalian, Mona et al. 2018. “Peptides: Production, Bioactivity, Functionality, and Applications.†Critical Reviews in Food Science and Nutrition 58(18): 3097–3129. https://doi.org/10.1080/10408398.2017.1352564.
Hotel, Amerian Córdoba Park. 2001. “Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria.†Fao & Who (October): 1–34. http://isappscience.org/wp-content/uploads/2015/12/FAO-WHO-2001-Probiotics-Report.pdf.
Huertasâ€alonso, Alberto J. et al. 2021. “Valorization of Wastewater from Table Olives: Nmr Identification of Antioxidant Phenolic Fraction and Microwave Singleâ€phase Reaction of Sugary Fraction.†Antioxidants 10(11).
Hwang, Jin Woo et al. 2012. “Purification and Characterization of a Novel Peptide with Inhibitory Effects on Colitis Induced Mice by Dextran Sulfate Sodium from Enzymatic Hydrolysates of Crassostrea Gigas.†Fish and Shellfish Immunology 33(4): 993–99. http://dx.doi.org/10.1016/j.fsi.2012.08.017.
Li, Long et al. 2014. “Effect of Oleoylethanolamide on Diet-Induced Nonalcoholic Fatty Liver in Rats.†JPHS: 1–7. http://dx.doi.org/10.1016/j.jphs.2014.12.001.
Liu, Qian, Baohua Kong, Youling L. Xiong, and Xiufang Xia. 2010. “Antioxidant Activity and Functional Properties of Porcine Plasma Protein Hydrolysate as Influenced by the Degree of Hydrolysis.†Food Chemistry 118(2): 403–10. http://dx.doi.org/10.1016/j.foodchem.2009.05.013.
Ma, Mengting et al. 2018. “Physicochemical and Functional Properties of Protein Isolate Obtained from Cottonseed Meal.†Food Chemistry 240(August 2017): 856–62. http://dx.doi.org/10.1016/j.foodchem.2017.08.030.
Majidiyan, Nava, Milad Hadidi, Dariush Azadikhah, and Andres Moreno. 2022. “Protein Complex Nanoparticles Reinforced with Industrial Hemp Essential Oil: Characterization and Application for Shelf-Life Extension of Rainbow Trout Fillets.†Food Chemistry: X 13(October 2021): 100202. https://doi.org/10.1016/j.fochx.2021.100202.
Mizushima, Y. 1966. “Screening Test for Antirheumatic Drugs.†The Lancet 288(7460): 443.
Nambiar, Sinjitha S., M. Paramesha, and Nandini Prasad Shetty. 2015. “Comparative Analysis of Phytochemical Profile, Antioxidant Activities and Foam Prevention Abilities of Whole Fruit, Pulp and Seeds of Emblica Officinalis.†Journal of Food Science and Technology 52(11): 7254–62.
Nurilmala, Mala et al. 2020. “Characterization and Antioxidant Activity of Collagen, Gelatin, and the Derived Peptides from Yellowfin Tuna (Thunnus Albacares) Skin.†Marine Drugs 18(2).
Pavithra, Kalaisezhiyen, and Sasikumar Vadivukkarasi. 2015. “Evaluation of Free Radical Scavenging Activity of Various Extracts of Leaves from Kedrostis Foetidissima (Jacq.) Cogn.†Food Science and Human Wellness 4(1): 42–46. http://dx.doi.org/10.1016/j.fshw.2015.02.001.
Pearce, Kevin N., and John E. Kinsella. 1978. “Emulsifying Properties of Proteins: Evaluation of a Turbidimetric Technique.†Journal of Agricultural and Food Chemistry 26(3): 716–23.
Qian, Bingjun, Xin Zhao, Ye Yang, and Chongchong Tian. 2020. “Antioxidant and Anti-Inflammatory Peptide Fraction from Oyster Soft Tissue by Enzymatic Hydrolysis.†Food Science and Nutrition 8(7): 3947–56.
Qiu, Yi-ting et al. 2019. “Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus Pelamis).†Marine drugs 17(565): 1–17.
Rajapakse, Niranjan, Eresha Mendis, Hee Guk Byun, and Se Kwon Kim. 2005. “Purification and in Vitro Antioxidative Effects of Giant Squid Muscle Peptides on Free Radical-Mediated Oxidative Systems.†Journal of Nutritional Biochemistry 16(9): 562–69.
Ranathunga, Sanjeewa, Niranjan Rajapakse, and Se Kwon Kim. 2006. “Purification and Characterization of Antioxidative Peptide Derived from Muscle of Conger Eel (Conger Myriaster).†European Food Research and Technology 222(3–4): 310–15.
Ray, Kausik K. et al. 2019. “Effects of Alirocumab on Cardiovascular and Metabolic Outcomes after Acute Coronary Syndrome in Patients with or without Diabetes: A Prespecified Analysis of the ODYSSEY OUTCOMES Randomised Controlled Trial.†The Lancet Diabetes and Endocrinology 7(8): 618–28.
Taheri, Ali, K. H.Sabeena Farvin, Charlotte Jacobsen, and Caroline P. Baron. 2014. “Antioxidant Activities and Functional Properties of Protein and Peptide Fractions Isolated from Salted Herring Brine.†Food Chemistry 142: 318–26. http://dx.doi.org/10.1016/j.foodchem.2013.06.113.
Trevino, Saul R., J. Martin Scholtz, and C. Nick Pace. 2007. “Amino Acid Contribution to Protein Solubility: Asp, Glu, and Ser Contribute More Favorably than the Other Hydrophilic Amino Acids in RNase Sa.†Journal of Molecular Biology 366(2): 449–60.
Waterborg, Jaap H, and Harry R Matthews. 1984. “Method for Quantitation.†Protein Protocols Handbook 1(173): 7–9. http://bul.sagepub.com/cgi/doi/10.1177/019263655003417303
Zamora-Sillero, Juan, PatrÃcia Ramos, José MarÃa Monserrat, and Carlos Prentice. 2018. “Evaluation of the Antioxidant Activity In Vitro and in Hippocampal HT-22 Cells System of Protein Hydrolysates of Common Carp (Cyprinus Carpio) By-Product.†Journal of Aquatic Food Product Technology 27(1): 21–34. http://dx.doi.org/10.1080/10498850.2017.1390027.
Zamorano-Apodaca, Julio Cesar et al. 2020. “Biological and Functional Properties of Peptide Fractions Obtained from Collagen Hydrolysate Derived from Mixed By-Products of Different Fish Species.†Food Chemistry 331: 127350. https://doi.org/10.1016/j.foodchem.2020.127350.
DOI: https://doi.org/10.14421/biomedich.2022.112.151-160
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Sabarinathan Sethuramalingam, Revathy Leena Ravi, Janet Rani Rajiah
Biology, Medicine, & Natural Product Chemistry |