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Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

AuthorsJemil, Ines; Nasri, Rim; Abdelhedi, Ola; Aristoy, María Concepción CSIC ORCID; Salem, Rabeb Ben Slama-Ben; Kallel, Choumous; Marrekchi, Rim; Jamoussi, Kamel; ElFeki, Abdelfattah; Toldrá Vilardell, Fidel CSIC ORCID; Nasri, Moncef
KeywordsFermented sardinelle protein hydrolysates
Issue Date13-Jan-2017
CitationJournal of Food Science and Technology 54 (2): 313-325 (2017)
AbstractThis 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.
Publisher version (URL)https://doi.org/10.1007/s13197-016-2464-9
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