2024-03-29T05:12:01Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1570922021-12-28T16:39:21Zcom_10261_131com_10261_2col_10261_384
http://hdl.handle.net/10261/157092
10.1007/s13197-016-2464-9
336542
Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats
Springer
2017
artículo
Jemil, Ines
Nasri, Rim
Abdelhedi, Ola
Aristoy, María Concepción
Salem, Rabeb Ben Slama-Ben
Kallel, Choumous
Marrekchi, Rim
Jamoussi, Kamel
ElFeki, Abdelfattah
Toldrá Vilardell, Fidel
Nasri, Moncef
Fermented sardinelle protein hydrolysates
Hypoglycemic
Antioxidant
Hepato-protective
Reno-protective
2017-01-13
This study investigated the potential effects of fermented sardinelle protein hydrolysates (FSPHs) obtained by two proteolytic bacteria, Bacillus subtilis A26 (FSPH-A26) and Bacillus amyloliquefaciens An6 (FSPH-An6), on hypercaloric diet (HCD) induced hyperglycemia and oxidative stress in rats. Effects of FSPHs on blood glucose level, glucose tolerance, α-amylase activity and hepatic glycogen content were investigated, as well as their effect on the oxidative stress state. Biochemical findings revealed that, while undigested sardinelle proteins did not exhibit hypoglycemic activity, oral administration of FSPHs to HCD-fed rats reduced significantly α-amylase activity as well as glycemia and hepatic glycogen levels. Further, the treatment with FSPHs improved the redox status by decreasing the levels of lipid peroxidation products and increasing the activities of the antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) and the level of glutathione in the liver and kidneys, as compared to those of HCD-fed rats. FSPHs were also found to exert significant protective effects on liver and kidney functions, evidenced by a marked decrease in alkaline phosphatase activity and a modulation of creatinine and uric acid contents. These results indicated the beneficial effect of FSPHs on the prevention from hyperglycemia and oxidative stress.
Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas (España)
European Commission
Journal of Food Science and Technology 54
2017
313
325