Effect of sardine protein on redox status in hypercholesterolemic rats

Sherazed Hamza‐Reguig (Department of Biology, University of Oran, Oran, Algeria)
Sabrine Louala (Department of Biology, University of Oran, Oran, Algeria)
Ahmed Boualga (Department of Biology, University of Oran, Oran, Algeria)
Myriem Y Lamri‐Senhadji (Department of Biology, University of Oran, Oran, Algeria)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 17 May 2013



The purpose of this paper was to evaluate the effect of sardine protein on the redox status in rats fed a cholesterol‐rich diet.


Hypercholesterolemic rats were divided into two groups fed diets enriched with cholesterol and containing 20 percent of sardine proteins (SPc) or casein (CASc) for 28 days. A control group was fed a standard diet (CAS).


After 28 days of experiment, no significant difference in serum total cholesterol triacylglycerols and uric acid was found with the three diets. Serum albumin content was, respectively, 2‐fold higher in SPc than those in CASc group. Compared to CAS, this value was 1.3‐fold lower in CASc group. In liver and heart, lipid peroxidation was 1.7‐ and 2‐fold lower in SPc compared with CASc and CAS, respectively. In red blood cells and epididymal fat, superoxide dismutase activity was, respectively, 1.3‐and 3‐fold higher in SPc compared to CASc. Epididymal fat and heart catalase activity were, respectively, elevated (+50 and +79 percent) in SPc than in CASc. Sardine protein decreased nitric oxide levels in heart and epididymal fat (twofold) compared to CASc but compared to control group, nitric oxide value was higher in epididymal fat (2‐fold) and liver (3‐fold).


Sardine protein exerts a beneficial action against oxidative stress caused by dietary cholesterol specifically in the heart by reducing lipid peroxidation and enhancing catalase activity.



Sherazed Hamza‐Reguig, Sabrine Louala, Ahmed Boualga and Myriem Y Lamri‐Senhadji (2013) "Effect of sardine protein on redox status in hypercholesterolemic rats", Nutrition & Food Science, Vol. 43 No. 3, pp. 277-284

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: https://doi.org/10.1108/00346651311327936



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