152088 20251017144622.0 doi 10.3233/MNM-210548 sideral 126925 ART-2021-126925 eng Dehiba F. Protective properties of sardine and chickpea protein hydrolysates against lipoprotein oxidative damages and some inflammation markers in hypercholesterolemic rats 2021 Access copy available to the general public Unrestricted OBJECTIVE: 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. info:eu-repo/grantAgreement/ES/DGA/B16-20R info:eu-repo/grantAgreement/ES/MICINN-ISCIIII-FEDER/PID2019-104915RB-I00 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 0.248 2021 Nutrition and Dietetics 2021 Q3 Food Science 2021 Q3 1.4 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Allaoui A. Benomar S. Yahia S. Guillén Monzón, N. Universidad de Zaragoza (orcid)0000-0001-6627-298X Rodríguez Yoldi M.J. Universidad de Zaragoza (orcid)0000-0002-3595-7668 Osada García, J. Universidad de Zaragoza (orcid)0000-0002-8251-8457 Boualga A. 1012 410 Universidad de Zaragoza Dpto. Farmac.Fisiol.y Med.L.F. Área Fisiología 1002 060 Universidad de Zaragoza Dpto. Bioq.Biolog.Mol. Celular Área Bioquímica y Biolog.Mole. 1002 807 Universidad de Zaragoza Dpto. Bioq.Biolog.Mol. Celular Área Toxicología 14, 4 (2021), 439-452 Mediterranean Journal of Nutrition and Metabolism 1973-7998 201281 http://zaguan.unizar.es/record/152088/files/texto_completo.pdf Versión publicada 1837799 http://zaguan.unizar.es/record/152088/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:152088 articulos driver 2025-10-17-14:22:30 ARTICLE