RT info:eu-repo/semantics/article
T1 Structure elucidation of ACE‐inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates
A1 Khiari, Zied
A1 Rico Bargues, Daniel
A1 Martín-Diana, Ana Belén
A1 Barry-Ryan, Catherine
AB BACKGROUND:The fish-processing industry generates significant amounts ofwaste and by-products that are usually discarded. This study investigated the preparation of bioactive gelatine peptides from fish skin. Gelatine was extracted from mackerel (Scomber scombrus) skin and hydrolysed by pepsin for 1, 2, 6 and 24 h. All hydrolysates were screened for antioxidant, ACE-inhibitory and antithrombotic activities.RESULTS: Gelatine peptides obtained after 24 h of hydrolysis exhibited the highest antioxidant activity (DPPH reduction ∼80%, FRAP ∼130 μmol Trolox equivalent L−1). These hydrolysates had high ACE-inhibitory activity (>70%) and were able to significantly (P < 0.05) inhibit platelet aggregation by about 30%, corresponding to moderate antithrombotic activity.CONCLUSION: The bioactive properties were mainly due to the presence of low-molecular-weight peptides of 337 and 423 Da.
PB Wiley
SN 0022-5142
YR 2013
FD 2013
LK https://uvadoc.uva.es/handle/10324/74738
UL https://uvadoc.uva.es/handle/10324/74738
LA eng
NO Journal of the Science of Food and Agriculture, Noviembre 2014, vol. 94, p. 1663-1671.
DS UVaDOC
RD 05-feb-2025