Title:Fish Gelatin Hydrolysates as Antioxidant, Antihypertensive, and Antidiabetic: The Plausible Mechanisms
Volume: 18
Issue: 6
Author(s): Yoni Atma*
Affiliation:
- Department of Food Science and Technology, Faculty of Bioindustry, University Trilogi, Kalibata, Jakarta,Indonesia
Keywords:
ACE, antidiabetic, antihypertensive, antioxidant, bioactive peptide, DPP-IV inhibitor.
Abstract: Gelatin produced from fish processing by-product is the most potential alternative source
of gelatin. They have biological activities, particularly antioxidant, antihypertensive, and reduce type
2 diabetic risk. This paper reviews the mechanisms of fish gelatin hydrolysates for those human diseases
being discussed in recent studies. Based on the review, mostly, skin and bone are used as
sources of fish-based gelatin in which about thirty percent comes from the weight of total fish. Some
species have been analysed based on their bioactivities, including Tuna, Nile tilapia, Amur sturgeon,
Pangasius catfish, Cod, Blacktip shark, Salmon, Halibut, and Tilapia fish. In short, the antioxidant
mechanism of this fish-based gelatin is by scavenging and neutralizing the radicals. The antihypertensive
mechanism is by inhibition of Angiotensin-Converting Enzyme (ACE) activity. Whilst the
mechanism to reduce type 2 diabetes is by inhibiting dipeptidyl peptidase IV (DPP-IV) action.
