1 Ocak 2019 Dergi makalesi Açık Erişim

Altinelataman, Can; Koroleva, Olga; Fedorova, Tatyana; Torkova, Anna; Lisitskaya, Ksenia; Tsentalovich, Mikhail; Kononikhin, Aleksey; Popov, Igor; Vasina, Dania; Kovalyov, Leonid; Celik, Ufuk

Dublin Core

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  <dc:creator>Altinelataman, Can</dc:creator>
  <dc:creator>Koroleva, Olga</dc:creator>
  <dc:creator>Fedorova, Tatyana</dc:creator>
  <dc:creator>Torkova, Anna</dc:creator>
  <dc:creator>Lisitskaya, Ksenia</dc:creator>
  <dc:creator>Tsentalovich, Mikhail</dc:creator>
  <dc:creator>Kononikhin, Aleksey</dc:creator>
  <dc:creator>Popov, Igor</dc:creator>
  <dc:creator>Vasina, Dania</dc:creator>
  <dc:creator>Kovalyov, Leonid</dc:creator>
  <dc:creator>Celik, Ufuk</dc:creator>
  <dc:date>2019-01-01</dc:date>
  <dc:description>European seabass (Dicentrarchus labrax, Linnaeus, 1758) (L) and gilthead seabream (Spares aurata, Linnaeus, 1758) (C) muscles were hydrolysated by Alcalase (L-alc, C-alc) and Chymotrypsin (L-ch, C-ch) then hydrolysates were examined and their peptide profiles obtained. A total of 765, 794, 132 and 232 peptides were identified in C-alc, L-alc, C-ch, and L-ch, respectively. Although, L-ch and C-ch, were expected to have more antioxidant capacity because of their peptide profiles, Alcalase hydrolysates observed in vitro, were slightly higher (TEAC assay for C-alc: 848.11 +/- 60.78 cool TE/g protein). Maximum inhibition of oxidative stress was determined for L-alc (12.8% +/- 4.5%) in MDCK1 cell lines. Highest proliferative capacity observed for C-alc (147.0% +/- 3.1%) at MTT assay in MDCK1 cell culture. L-ch showed the highest chemopreventive effect with a 40-60% decrease for human colon adenocarcinoma cell line HT-29. This research points out the importance of aquatic sources as raw materials for peptide researches.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/67903</dc:identifier>
  <dc:identifier>oai:zenodo.org:67903</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>FOOD CHEMISTRY 271 724-732</dc:source>
  <dc:title>An in vitro and in silico study on the antioxidant and cell culture-based study on the chemoprotective activities of fish muscle protein hydrolysates obtained from European seabass and gilthead seabream</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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