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Effect of hydrolyzed collagen from defatted Asian sea bass (Lates calcarifer) skin on fibroblast proliferation, migration and antioxidant activities.
Chotphruethipong, Lalita; Sukketsiri, Wanida; Aluko, Rotimi E; Sae-Leaw, Thanasak; Benjakul, Soottawat.
Afiliação
  • Chotphruethipong L; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand.
  • Sukketsiri W; Department of Pharmacology, Faculty of Science, Prince of Songkla University, 15, Hat Yai, Songkhla 90110 Thailand.
  • Aluko RE; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2 Canada.
  • Sae-Leaw T; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand.
  • Benjakul S; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand.
J Food Sci Technol ; 58(2): 541-551, 2021 Feb.
Article em En | MEDLINE | ID: mdl-33568847
Hydrolyzed collagen from the defatted Asian sea bass (Lates calcarifer) (Asbs-HC) had high hydrophobic amino acids and imino acids. When fibroblast cell was treated with Asbs-HC, there was no cytotoxicity at any concentrations (25-1000 µg/mL). Asbs-HC at 1000 µg/mL exhibited the highest cell proliferation and cell migration (p < 0.05), indicating wound healing ability. Antioxidative activities of Asbs-HC at different concentrations were determined. ABTS radical scavenging activity (ABTS-RSA) and oxygen radical absorbance capacity (ORAC) increased when Asbs-HC levels augmented up to 1 mg/mL (p < 0.05). Decreased activities in scavenging DPPH radical and chelating metal were found at higher levels of Asbs-HC (0.5 and 1 mg/mL) (p < 0.05). Molecular weight (MW) of peptides in Asbs-HC ranged from 406 to 16,120 Da. Peptide containing MW of 406 Da rendered the highest scavenging activity towards ABTS radical. Thus, Asbs-HC could be applied as antioxidant, skin nourishment and wound healing agents for food/drink fortification.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article
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