| Autor: |
Wang, L.P., Wang, Z.F., Reziwangul, S., Chen, S.E. |
| Předmět: |
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| Zdroj: |
Acta Alimentaria; Dec2022, Vol. 51 Issue 4, p479-491, 13p |
| Abstrakt: |
This study optimised the hydrolysis process of chicken plasma protein and explored the in vivo antioxidant activity of its hydrolysates. The results showed that alkaline protease provided the highest degree of hydrolysis (19.30%), the best antioxidant effect in vitro. The optimal hydrolysis process of alkaline protease was: temperature 50 °C, time 8 h, [E]/[S] 7000 U g−1, pH 7.5. Antioxidant studies in vivo showed that the low, medium, and high dose groups significantly reduced the serum MDA and protein carbonyl content (P < 0.05) and significantly increased the serum SOD and GSH contents (P < 0.05). The results of HE staining of the liver showed that the liver cells in the model group were severely damaged, but the chicken plasma protein hydrolysates could alleviate this pathological damage. Chicken plasma protein hydrolysis products had certain antioxidant activity. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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