Protective properties of sardine and chickpea protein hydrolysates against lipoprotein oxidative damages and some inflammation markers in hypercholesterolemic rats

Dehiba F. ; Allaoui A. ; Benomar S. ; Yahia S. ; Guillén Monzón, N. (Universidad de Zaragoza) ; Rodríguez Yoldi M.J. (Universidad de Zaragoza) ; Osada García, J. (Universidad de Zaragoza) ; Boualga A.

Resumen: 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.

Idioma: Inglés

DOI: 10.3233/MNM-210548

Año: 2021

Publicado en: Mediterranean Journal of Nutrition and Metabolism 14, 4 (2021), 439-452
ISSN: 1973-7998

Factor impacto CITESCORE: 1.4 - Agricultural and Biological Sciences (Q3) - Nursing (Q3) - Medicine (Q3)

Factor impacto SCIMAGO: 0.248 - Nutrition and Dietetics (Q3) - Food Science (Q3)

Financiación: info:eu-repo/grantAgreement/ES/DGA/B16-20R
Financiación: info:eu-repo/grantAgreement/ES/MICINN-ISCIIII-FEDER/PID2019-104915RB-I00

Tipo y forma: Article (Published version)

Área (Departamento): Área Fisiología (Dpto. Farmac.Fisiol.y Med.L.F.)
Área (Departamento): Área Bioquímica y Biolog.Mole. (Dpto. Bioq.Biolog.Mol. Celular)
Área (Departamento): Área Toxicología (Dpto. Bioq.Biolog.Mol. Celular)