Advanced Techniques in Biology & Medicine
Open Access
ISSN: 2379-1764
+44 1223 790975
ISSN: 2379-1764
+44 1223 790975
Analysis, Valorisation and Food Safety Laboratory, National School of Engineers of Sfax, 3038, Tunisia
Research Article
Anti-inflammatory, Antioxidant Activities and Fatty Acid Profile of Three Hydrolysates from Liza aurata By-product Influenced by Hydrolysis Degree
Author(s): Intidhar Bkhairia*, Rihab Ben Abdallah Kolsi, Sofiane Ghorbel, Samia Azzabou, Naourez Ktari and Moncef Nasri
The chemical composition, functional properties, antioxidant activity (reducing power, DPPH•, DNA nicking test, ferrous chelating and ß-carotene bleaching assays) and anti-inflammatory (anti-5-lipoxygenase (5-LOX)) activities comparison between undigested Liza aurata head protein (ULAHP) and its protein hydrolysates (LAHPHs), prepared by Neutrase, testing three degrees of hydrolysis (DH), was evaluated. This study was designed to examine how the increase of degree of hydrolysis was effective for destroying protein-lipid complexes LAHPHs. Results showed that fatty acids and lipid content were distributed unequally between the fractions and the distribution was affected by the DH. Oleic acid is the most abundant in the hydrolysate fraction. The percentage of oleic acid in the LAHPHs range between 34.6% and 36.6%. The protein content of LAHPHs rang.. View More»