ArticleFrontiers in nutrition2026
Processed carp scales as a functional food for sepsis protection: enhancing amino acid content and bioactive peptide profiles.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Carp scales represent an abundant and protein-rich by-product of aquaculture that is commonly discarded as waste. Despite their potential as a sustainable source of dietary protein, their rigid structural matrix restricts nutrient bioavailability. Moreover, sepsis-induced multiorgan injury remains a life-threatening clinical condition with high mortality, underscoring the need for novel functional nutritional strategies. Although traditional processing methods are known to alter physical properties, their effects on the nutritional composition and anti-inflammatory activity of carp scales remain poorly understood. This study aims to characterize the compositional changes induced by thermal processing and to evaluate the enhanced protective efficacy of processed versus raw carp scales in a sepsis model. Processed carp scales were prepared using optimized sand stir-frying (150 °C, 2.5 min) and evaluated through comparative analyses integrating LPS-induced sepsis models and
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