ArticleAntioxidants (Basel, Switzerland)2022
Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- The Valorization Potential of Freshwater Fish, Including Common Carp (Foods (Basel, Switzerland) · 2026Review
- Marine Collagen Peptide Fraction fromFoods (Basel, Switzerland) · 2026Article
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- Osteoprotective Effects and In Silico Profiling of Parinari curatellifolia Planch. Ex Benth. (Chrysobalanaceae) Extract on Acute Plasmodium berghei-Compromised Rat Bone.Chemistry & biodiversity · 2026Article
- Carp-Derived Antioxidant Peptides and Hydrolysates: Biological Effects and Potential Applications in Health and Food.Antioxidants (Basel, Switzerland) · 2025Review
- Progress in Research on Animal Collagen Peptides: Preparation, Bioactivity, and Application.Molecules (Basel, Switzerland) · 2025Review
- Quercetin carbon quantum dots: dual-target therapy for intracerebral hemorrhage in mice.Molecular brain · 2025Article
- Article
- Marine Antioxidants from Marine Collagen and Collagen Peptides with Nutraceuticals Applications: A Review.Antioxidants (Basel, Switzerland) · 2024Review
- Purification and identification of novel antioxidant peptides derived fromBiochemistry and biophysics reports · 2024Article
- Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction.Foods (Basel, Switzerland) · 2024Article
- Fractionation of the Caspian sand goby epidermal exudates using membrane ultrafiltration and reversed-phase chromatography: an investigation on bioactivities.Scientific reports · 2024Article
- The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications.International journal of food science · 2024Review
- Valorizing sardine scales: a circular approach to sustainable collagen for cosmetics and nutrition applications.Frontiers in pharmacology · 2024Article
- Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Frontiers in nutrition · 2024Article
- Article
- Proteomic Identification and Characterization of Collagen from Bactrian Camel (Foods (Basel, Switzerland) · 2023Article
- Recent Advances in Potential Health Benefits of Quercetin.Pharmaceuticals (Basel, Switzerland) · 2023Review
- Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Foods (Basel, Switzerland) · 2023Article
- Improving the Sustainability of Processing By-Products: Extraction and Recent Biological Activities of Collagen Peptides.Foods (Basel, Switzerland) · 2023Review
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6 authors.
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Abstract
Collagen isolated from byproducts of common carp was hydrolyzed with alcalase enzyme to obtain peptide fractions. The resulting >30 kDa (PF1), 10−30 kDa (PF2), 3−10 kDa (PF3) and <1 kDa (PF4) fractions were studied for their antioxidant and functional properties. All peptide fractions illustrated antioxidant activity at different concentrations (1, 5, and 10 mg/mL). Although PF4 indicated the highest DPPH radical-scavenging activity (87%) at a concentration of 1 mg/mL, the highest reducing power (0.34) and hydroxyl radical scavenging activity (95.4%) were also observed in PF4 at a concentration of 10 mg/mL. The solubility of the peptide fractions was influenced by pH. The lowest solubility of the peptide fractions was observed at pH 4. The highest emulsifying activity index (EAI) was observed for PF4 (121.1 m2/g), followed by PF3 (99.6 m2/g), PF2 (89.5 m2/g) and PF1 (78.2 m2/g). In contrast to what has been found in the case of EAI, the emulsion stability of the peptide fractions decreased at lower molecular weight, which ranged from 24.4 to 31.6 min. Furthermore, it was revealed that PF1 had the highest foam capacity (87.4%) and foam stability (28.4 min), followed by PF2 and PF3. Overall, the findings suggest that peptide fractions isolated from byproducts of common carp are a promising source of natural antioxidants for application in functional food and pharmaceutical products.
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