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Gelatin hydrolysates have been extensively used as nutraceutical agents, exhibiting significant biological activity. This study aimed to compare the antioxidant activity and enhancement of collagen expression in human skin fibroblast (HDF-α) cells treated with gelatin hydrolysates from different sources. Results indicate that the gelatin hydrolysates exhibited remarkable DPPH·, ABTS· and OH· scavenging capabilities. Notably, the gelatin hydrolysates derived from bovine, donkey and tilapia skin showed significantly higher scavenging capacities than those from other sources ( < 0.05). Gelatin hydrolysates alleviated oxidative stress in HO-induced HDF-α cells by reducing malonaldehyde, reactive oxygen species levels, enhancing catalase and superoxide dismutase enzyme activity and stimulating total antioxidant capacity expression. Additionally, the expression of types I and III collagen were enhanced through the and pathways in HDF-α cells. These findings support the potential application of gelatin hydrolysates in medicinal and food industries for preventing and treating oxidative stress-related disorders and skin ageing.
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http://dx.doi.org/10.1016/j.fochx.2025.102850 | DOI Listing |
Gels
August 2025
Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul 34210, Turkey.
The increasing global interest in fish consumption leads to a greater generation of fish waste. Fish waste, rich in nutrients such as protein, bioactive compounds, and vitamins, is attracting growing attention for its potential applications in food. In this study, gelatin hydrolysate obtained from fish skin waste was utilized as a stabilizer and/or emulsifier in ice cream production.
View Article and Find Full Text PDFFood Chem X
July 2025
National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Gelatin hydrolysates have been extensively used as nutraceutical agents, exhibiting significant biological activity. This study aimed to compare the antioxidant activity and enhancement of collagen expression in human skin fibroblast (HDF-α) cells treated with gelatin hydrolysates from different sources. Results indicate that the gelatin hydrolysates exhibited remarkable DPPH·, ABTS· and OH· scavenging capabilities.
View Article and Find Full Text PDFBiofactors
August 2025
Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
Fish gelatin offers an alternative source for gelatin production; however, it possesses weaker functional properties, such as a low melting temperature and gel strength. Protein hydrolysates, produced through the hydrolysis of food proteins, demonstrate a wide range of biological activities, including antihypertensive, hypocholesterolemic, antimicrobial, and antioxidant properties. High hydrostatic pressure (HHP) is a non-thermal technology that can modify protein structures by inducing unfolding, thereby enhancing enzymatic accessibility and hydrolysis efficiency.
View Article and Find Full Text PDFMol Nutr Food Res
July 2025
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Collagen peptides are a promising nutraceutical therapeutic for ulcerative colitis. This study aimed to evaluate the protective effects and underlying mechanisms of collagen peptides in a murine model of chronic colitis and in human intestinal epithelial cells. Male C57BL/6 mice were subjected to three 10-day cycles of dextran sodium sulfate (DSS) (i.
View Article and Find Full Text PDFFood Res Int
October 2025
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:
This study investigated the effects of heat shock on endogenous protease activity, protein structure, and cooking quality of rice, with the aim of enhancing parboiled rice processing. Short-term heat shock (100 °C for 20 s or 80 °C for 1 min) significantly activated proteases at 45 % water absorption, increasing their activity by 33 and 50 %. This enzymatic activation promoted protein degradation, resulting in the reduction of prolamins, albumins, globulins, and glutelins, thereby weakening starch-protein interactions.
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