title: Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats.
abstract: Fish oil recovered from fresh water fish visceral waste (FVW-FO) through lactic acid fermentation (FO-LAF) and enzymatic hydrolysis (FO-EH) were fed to rats to study their influence on lipid peroxidation and activities of antioxidant and membrane bound enzyme in liver, heart and brain. Feeding of FO-LAF and FO-EH resulted in increase (P < 0.05) in lipid peroxides level in serum, liver, brain and heart tissues compared to ground nut oil (control). Activity of catalase (40-235 %) and superoxide dismutase (17-143 %) also increased (P < 0.05) with incremental level of EPA + DHA in diet. The increase was similar to cod liver oil fed rats at same concentration of EPA + DHA. FO-LAF and FO-EH increased (P < 0.05) the Na(+)K(+) ATPase activity in liver and brain microsomes, Ca(+)Mg(+) ATPase in heart microsome and acetylcholine esterase in brain microsomes when fed with 5 % EPA + DHA. There was also significant change in fatty acid composition and cholesterol/phospholipid ratio in microsomes of rat fed with FVW-FO. Feeding FVW-FO recovered by biotechnological approaches enhanced the activity of antioxidant enzymes in tissues, modulates the activities of membrane bound enzymes and improved the fatty acid composition in microsomes of tissues similar to CLO. Utilization of these processing wastes for the production of valuable biofunctional products can reduce the mounting economic values of fish oil and minimize the environmental pollution problems.
authors.affiliation: Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, 570 020 Karnataka India ; Microbial Resources Division, Regional Center of Institute of Bioresources and Sustainable Development (RCIBSD), DBT, Gangtok, Sikkim India.
authors.forename: Amit Kumar
authors.initials: AK
authors.lastname: Rai
authors.affiliation: Department of Meat & Marine Sciences, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: N
authors.initials: N
authors.lastname: Bhaskar
authors.affiliation: Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
authors.forename: V
authors.initials: V
authors.lastname: Baskaran
keywords: Antioxidant enzymes; FVW; Fatty acid; Fermentation; Lipids; Na+K+ ATPase