000152088 001__ 152088 000152088 005__ 20250326144155.0 000152088 0247_ $$2doi$$a10.3233/MNM-210548 000152088 0248_ $$2sideral$$a126925 000152088 037__ $$aART-2021-126925 000152088 041__ $$aeng 000152088 100__ $$aDehiba F. 000152088 245__ $$aProtective properties of sardine and chickpea protein hydrolysates against lipoprotein oxidative damages and some inflammation markers in hypercholesterolemic rats 000152088 260__ $$c2021 000152088 5060_ $$aAccess copy available to the general public$$fUnrestricted 000152088 5203_ $$aOBJECTIVE: This study evaluated the effect of sardine (SPH) and chickpea protein hydrolysates (CPH) on oxidant stress and inflammatory profile in cholesterol-fed rats. METHODS: The experiment was undertaken for thirty days on 18 cholesterol-fed Wistar rats (220±10g) divided into three groups and receiving 1g/kg of body weight either chickpea protein hydrolysate (CPH), sardine protein hydrolysate (SPH) or casein in water (CG). RESULTS: Compared to CG, SPH and CPH treatment reduced cholesterol, hydroperoxide and malondialdehyde contents in serum, lipoproteins, erythrocytes and aorta. These same treated groups showed also lower serum isoprostane levels. However, serum paraoxonase activity and HDL-antioxidant property were improved only by CPH compared to CG. SOD activity of aorta and erythrocytes was higher in CPH but in SPH group, SOD activity was lower in these tissues and remained unchanged in serum. Furthermore, CPH and SPH stimulated glutathione peroxidase and catalase activities of aorta and erythrocytes. In CPH group, nitric oxide levels of serum, erythrocytes and aorta were increased by respectively 1.4-to 1.8-fold compared to CG and SPH. In addition, among the three groups, CPH exhibited the best anti-inflammatory effect by lowering serum C reactive protein, uric acid and albumin concentrations. CONCLUSIONS: SPH and particularly CPH possess antioxidant and anti-inflammatory properties and could be useful as nutraceuticals for health improving and preventing numerous disorders such as cardiovascular diseases. 000152088 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B16-20R$$9info:eu-repo/grantAgreement/ES/MICINN-ISCIIII-FEDER/PID2019-104915RB-I00 000152088 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000152088 592__ $$a0.248$$b2021 000152088 593__ $$aNutrition and Dietetics$$c2021$$dQ3 000152088 593__ $$aFood Science$$c2021$$dQ3 000152088 594__ $$a1.4$$b2021 000152088 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000152088 700__ $$aAllaoui A. 000152088 700__ $$aBenomar S. 000152088 700__ $$aYahia S. 000152088 700__ $$0(orcid)0000-0001-6627-298X$$aGuillén Monzón, N.$$uUniversidad de Zaragoza 000152088 700__ $$0(orcid)0000-0002-3595-7668$$aRodríguez Yoldi M.J.$$uUniversidad de Zaragoza 000152088 700__ $$0(orcid)0000-0002-8251-8457$$aOsada García, J.$$uUniversidad de Zaragoza 000152088 700__ $$aBoualga A. 000152088 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología 000152088 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole. 000152088 7102_ $$11002$$2807$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Toxicología 000152088 773__ $$g14, 4 (2021), 439-452$$tMediterranean Journal of Nutrition and Metabolism$$x1973-7998 000152088 8564_ $$s201281$$uhttps://zaguan.unizar.es/record/152088/files/texto_completo.pdf$$yVersión publicada 000152088 8564_ $$s1837799$$uhttps://zaguan.unizar.es/record/152088/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000152088 909CO $$ooai:zaguan.unizar.es:152088$$particulos$$pdriver 000152088 951__ $$a2025-03-26-13:54:54 000152088 980__ $$aARTICLE