Beneficial Effects of Fermented Sardinelle Protein Hydrolysates on Hypercaloric Diet Induced Hyperglycemia, Oxidative Stress and Deterioration of Kidney Function in Wistar Rats

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2017 Mar 1

PMID 28242930

Citations 3

Authors

Ines Jemil

Rim Nasri

Ola Abdelhedi

Maria-Concepcion Aristoy

Rabeb Ben Slama-Ben Salem

Choumous Kallel

Rim Marrekchi

Kamel Jamoussi

Abdelfattah Elfeki

Mohamed Hajji

Fidel Toldra

Moncef Nasri

Affiliations

Soon will be listed here.

Abstract

This study investigated the potential effects of fermented sardinelle protein hydrolysates (FSPHs) obtained by two proteolytic bacteria, A26 (FSPH-A26) and An6 (FSPH-An6), on hypercaloric diet (HCD) induced hyperglycemia and oxidative stress in rats. Effects of FSPHs on blood glucose level, glucose tolerance, α-amylase activity and hepatic glycogen content were investigated, as well as their effect on the oxidative stress state. Biochemical findings revealed that, while undigested sardinelle proteins did not exhibit hypoglycemic activity, oral administration of FSPHs to HCD-fed rats reduced significantly α-amylase activity as well as glycemia and hepatic glycogen levels. Further, the treatment with FSPHs improved the redox status by decreasing the levels of lipid peroxidation products and increasing the activities of the antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) and the level of glutathione in the liver and kidneys, as compared to those of HCD-fed rats. FSPHs were also found to exert significant protective effects on liver and kidney functions, evidenced by a marked decrease in alkaline phosphatase activity and a modulation of creatinine and uric acid contents. These results indicated the beneficial effect of FSPHs on the prevention from hyperglycemia and oxidative stress.

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