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Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion
- Source :
- Food Chemistry: X, Vol 21, Iss , Pp 101228- (2024)
- Publication Year :
- 2024
- Publisher :
- Elsevier, 2024.
-
Abstract
- Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm−1 confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased ATBS·+ and ONOO- scavenging activities (p
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 21
- Issue :
- 101228-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.68a4c3351c704f2cb3b074b471114278
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2024.101228