Hydrolyzed collagen from defatted sea bass skin and its conjugate with epigallocatechin gallate: In vitro antioxidant, anti-inflammatory, wound-healing and anti-obesity activities

Author:

Chotphruethipong Lalita,Binlateh Thunwa,Hutamekalin Pilaiwanwadee,Sukketsiri Wanida,Aluko Rotimi E.ORCID,Benjakul Soottawat

Funder

National Research Council of Thailand

Prince of Songkla University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference51 articles.

1. Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis;Ahn;Food Research International,2012

2. Skipjack (Katsuwonus pelamis) elastin hydrolysate-derived peptides attenuate UVA irradiation‐induced cell damage in human HaCaT keratinocytes;Amakye;Food Frontiers,2021

3. Effects of degree of hydrolysis on physicochemical properties of Cobia (Rachycentron canadum) frame hydrolysate;Amiza;International Food Research Journal,2012

4. Inhibition of the in vitro activities of α‐amylase, α‐glucosidase and pancreatic lipase by yellow field pea (Pisum sativum L.) protein hydrolysates;Awosika;International Journal of Food Science and Technology,2019

5. Wheatgrass inhibits the lipopolysaccharide-stimulated inflammatory effect in RAW 264.7 macrophages;Banerjee;Current Research in Toxicology,2021

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