Antioxidant activity of olive flounder (Paralichthya olivaceus) surimi digest in in vitro and in vivo
- Oh, Jae-Young; Kim, Jin-Soo; Lee, Jung-Suck; Jeon, You-Jin
- Issue Date
- SPRINGER INDIA
- Olive flounder; Paralichthys olivaceus; Surimi; Oxidative stress; Zebrafish
- JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.59, no.5, pp.2071 - 2079
- Journal Title
- JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Start Page
- End Page
- Surimi is refined myofibrillar proteins of fish, which are materials of processed seafood products. However, the health-related outcomes associated with surimi consumption need further investigation. Given the high valued impact of surimi in the functional food industry, the study aims to evaluate its digest with regard to antioxidant potential to understand health benefits raised by surimi consumption. Paralichthys olivaceus surimi digest (POSD) showed a significant DPPH and alkyl radical scavenging activity and protective effects against 2,20-azobis (2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative stressed Vero cells with a significant increasing cell viability and decreasing apoptosis. It also dramatically suppressed the production of reactive oxygen species and lipid peroxidation as well as prevented cell death and down-regulated pro-apoptotic genes at the mRNA levels in AAPH-stimulated zebrafish. This study reports the protective effects against oxidative stressed cells and zebrafish by a strong antioxidant activity of POSD. Therefore, surimi consumption could be a potential benefit in the prevention of oxidative stress-related diseases.
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- 해양과학대학 > Seafood science & Technology > Journal Articles
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