6533b862fe1ef96bd12c6e7a

RESEARCH PRODUCT

In-vitro antioxidant capacity and cytoprotective/cytotoxic effects upon Caco-2 cells of red tilapia (Oreochromis spp.) viscera hydrolysates.

Leidy J GómezAmparo AlegríaNathalia A. GómezGabriel López-garcíaJosé E. ZapataAntonio Cilla

subject

Fish Proteinsfood.ingredient030309 nutrition & dieteticsCell SurvivalProtein HydrolysatesUltrafiltrationmedicine.disease_causeHydrolysateAntioxidants03 medical and health sciencesHydrolysis0404 agricultural biotechnologyfoodFunctional FoodmedicineAnimalsHumansFood science0303 health sciencesbiologyChemistryHydrolysisCell CycleTilapia04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceGlutathioneIn vitroIntestinesOreochromisOxidative StressVisceraCaco-2Caco-2 CellsReactive Oxygen SpeciesOxidative stressFood ScienceTilapia

description

Abstract The antioxidant capacity of red tilapia viscera hydrolysates (RTVH) with different degrees of hydrolysis (DH) as well as their ultrafiltration membrane fractions, were analyzed using different chemical assays. Their protective effects against oxidative stress were evaluated using H2O2-stressed human intestinal differentiated Caco-2. The highest antioxidant capacity was obtained with a DH of 42.5% (RTVH-A) and its

yearjournalcountryeditionlanguage
2019-06-01Food research international (Ottawa, Ont.)
10.1016/j.foodres.2019.02.029https://pubmed.ncbi.nlm.nih.gov/31000267