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Crosslink-free collagen of skin from peacock bass Cichla ocellaris was successfully isolated and had its structural characteristics analyzed mainly by the combination of two techniques: optical densitometry and FT-IR. The optical densitometry coupled to the electrophoretic profile showed two typical α chains (α1 and α2), lower content of dimmers and trimmers (β and ɣ chain, respectively) than other extraction methods and without formation of high molecular weight crosslinks (HMC and VMC). UV–visible absorption spectrum was 211 nm. FT-IR spectra analysis of the amide A, amide B, amide Ι, amide ΙI and amide ΙΙI bands were 3276, 2930, 1637, 1547 and 1240 cm−1, respectively, and showed maintenance of the triple helical chain stabilized by hydrogen bonds characterizing it as collagen. Moreover, PSC was soluble in the range from 0 to 3% of salt concentrations, as well as in alkaline media (pH 8). Our results indicate that the two main techniques used were able to identify and characterize the type 1 crosslinks-free collagen from C. ocellaris, which may be suitable for applications that requires higher purification degree.

Recent advances in microalgae biotechnology have proven that these microorganisms contain a number of bioactive molecules, that can be used as food additives that help prevent disease. The green microalga Chlorella vulgaris presents several biomolecules, such as lutein and astaxanthin, with antioxidant capacity, which can play a protective role in tissues. In this study, we produced and analyzed a C. vulgaris functional alcoholic beverage (produced using a traditional Brazilian alcoholic beverage, cachaça, and C. vulgaris biomass). Assays were conducted in vitro by radical scavenging tests, and in vivo, by modeling cortical spreading depression in rat brains. Scavenging radical assays showed that consumption of the C. vulgaris alcoholic beverage had a DPPH inhibition of 77.2%. This functional alcoholic beverage at a concentration of 12.5 g L-1 significantly improved cortical spreading depression velocity in the rat brains (2.89 mm min-1), when compared with cachaça alone (3.68 mm min-1) and control (distilled water; 3.25 mm min-1). Moreover, animals that consumed the functional beverage gained less weight than those that consumed just alcohol and the control groups. These findings suggest that the C. vulgaris functional alcoholic beverage plays a protective physiologic role in protecting brain cells from the effects of drinking ethanol.