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Mar. Drugs 2011, 9(11), 2304-2315; doi:10.3390/md9112304

Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice

1 Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China 2 The Key Laboratory of Geriatrics, Beijing Hospital & Beijing Institute of Geriatrics, Ministry of Health, Beijing 100730, China
* Author to whom correspondence should be addressed.
Received: 27 September 2011 / Revised: 2 November 2011 / Accepted: 3 November 2011 / Published: 10 November 2011
(This article belongs to the Special Issue Marine Functional Food)
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Marine oligopeptide preparation (MOP) obtained from Chum Salmon (Oncorhynchus keta) by the method of enzymatic hydrolysis, has been found to possess a radioprotective property through stimulation of the radiation-induced immunosuppression. The current study aimed to further investigate the free radicals scavenging and antioxidant effects of MOP in radiation injured mice. Female ICR mice (6–8 weeks old) were randomly divided into 5 groups, i.e., blank control, irradiation control and MOP (0.225, 0.450 and 1.350 g/kg body weight) plus an irradiation-treated group. The result revealed that MOP significantly increased the white blood cell counts after irradiation, and lessened the radiation-induced oxidative damage. These effects may be caused by augmentation of the activities of antioxidant enzymes, such as SOD and GSH-Px, reduction of the lipid peroxidation (MDA level) in liver, and protection against radiation-induced apoptosis. Therefore, we propose that MOP be used as an ideal antioxidant to alleviate radiation-induced oxidation damage in cancer patients.
Keywords: bioactive peptide; GSH-Px; MDA; radioprotective; SOD bioactive peptide; GSH-Px; MDA; radioprotective; SOD
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Yang, R.; Wang, J.; Liu, Z.; Pei, X.; Han, X.; Li, Y. Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice. Mar. Drugs 2011, 9, 2304-2315.

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