1. Rainbow trout skin (Oncorhynchusmykiss) was hydrolyzed using Alcalase and Flavourzyme enzymes, and bioactive peptides were separated by membrane ultrafiltration.
2. The antioxidant properties of the hydrolyzed protein were evaluated, showing that Flavourzyme had significantly higher DPPH radical inhibitory power and ferric reducing antioxidant power than Alcalase (p < 0.05).
3. Hydrolyzed skin protein with molecular weight less than 3 kDa had the highest inhibitory concentration (IC50) on HCT-116 cancer cells, proving rainbow trout skin protein hydrolysate has antioxidant properties and could be used as an antioxidant in food.
The article “Antioxidant Activity and Anticancer Effect of Bioactive Peptides from Rainbow Trout (Oncorhynchusmykiss) Skin Hydrolysate” is a reliable source of information about the potential health benefits of rainbow trout skin hydrolysates. The authors provide evidence for their claims through references to previous studies, which adds credibility to their findings. Additionally, they provide detailed descriptions of the methods used in their experiments, which allows readers to assess the validity of their results. However, there are some areas where the article could be improved upon. For example, while the authors discuss the potential anticancer effects of rainbow trout skin hydrolysates, they do not explore any possible risks associated with consuming these products or any other potential side effects that may arise from consuming them. Furthermore, while they discuss the potential benefits of consuming these products, they do not present any counterarguments or alternative points of view on this topic. Finally, while they cite several sources throughout their paper, it is unclear whether these sources are unbiased or if they have any promotional content that could influence readers’ opinions on this topic.