Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats

Jesús Enrique Chan-Higuera, Rosario Maribel Robles-Sánchez, Armando Burgos-Hernández, Enrique Márquez-Ríos, Carlos Arturo Velázquez-Contreras and Josafat Marina Ezquerra-Brauer
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Jesús Enrique Chan-Higuera: Department of Food Research and Graduate Program
Rosario Maribel Robles-Sánchez: Department of Food Research and Graduate Program
Armando Burgos-Hernández: Department of Food Research and Graduate Program
Enrique Márquez-Ríos: Department of Food Research and Graduate Program
Carlos Arturo Velázquez-Contreras: Department of Chemical and Biological Sciences, University of Sonora, Hermosillo, Sonora, Mexico
Josafat Marina Ezquerra-Brauer: Department of Food Research and Graduate Program

Czech Journal of Food Sciences, 2016, vol. 34, issue 2, 105-110

Abstract: Gelatines from three different jumbo squid (Dosidicus gigas) by-products (fins, arms, and skin) were compared based on their chemical and biochemical properties (amino acid composition, molecular weight distribution, and in vitro digestibility), antioxidant capacity (ABTS+ and ORAC assays) and effect on oxidative stress biomarkers (serum antioxidant capacity (TAC) and serum malondialdehyde levels (MDA)) in healthy rats. Gelatine from the skin showed the highest polar and imino amino acid contents and a higher proline hydroxylation degree. Gelatine β-component was not detected in either fins or arms. These differences may explain the higher in vitro digestibility and higher antioxidant capacity (before and after digestibility) of the skin gelatine. Fin gelatines decreased TAC-ORAC values. All obtained gelatines decreased the MDA levels. Jumbo squid gelatine, administered during feeding, may help decrease a breakdown product of spontaneous lipid peroxidation in serum.

Keywords: colagen derivates; Dosidicus gigas; antioxidant capacity; in vitro assays (search for similar items in EconPapers)
Date: 2016
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