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Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats.

Amit Kumar, Rai and Bhaskar, N. and Baskaran, V. (2015) Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. Journal of Food Science and Technology, 52 (6). pp. 3701-3710.

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Abstract

Fish oil recovered from fresh water fish visceral waste (FVW-FO) through lactic acid fermentation (FO-LAF) and enzymatic hydrolysis (FO-EH) were fed to rats to study their influence on lipid peroxidation and activities of antioxidant and membrane bound enzyme in liver, heart and brain. Feeding of FO-LAF and FO-EH resulted in increase (P<0.05) in lipid peroxides level in serum, liver, brain and heart tissues compared to ground nut oil (control). Activity of catalase (40– 235 %) and superoxide dismutase (17–143 %) also increased (P<0.05) with incremental level of EPA+DHA in diet. The increase was similar to cod liver oil fed rats at same concentration of EPA+DHA. FO-LAF and FO-EH increased (P<0.05) the Na+K+ ATPase activity in liver and brain microsomes, Ca+Mg+ ATPase in heartmicrosome and acetylcholine esterase in brain microsomes when fed with 5 % EPA+DHA. There was also significant change in fatty acid composition and cholesterol/phospholipid ratio in microsomes of rat fed with FVW-FO. Feeding FVW-FO recovered by biotechnological approaches enhanced the activity of antioxidant enzymes in tissues, modulates the activities of membrane bound enzymes and improved the fatty acid composition in microsomes of tissues similar to CLO. Utilization of these processing wastes for the production of valuable biofunctional products can reduce the mounting economic values of fish oil and minimize the environmental pollution problems.

Item Type: Article
Uncontrolled Keywords: FVW . Fermentation . Lipids . Antioxidant enzymes . Na+K+ ATPase . Fatty acid
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 09:57
Last Modified: 16 Jun 2015 09:57
URI: http://ir.cftri.com/id/eprint/11815

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