{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T17:54:00Z","timestamp":1787939640971,"version":"build-2784847793"},"reference-count":54,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[2021,4,8]],"date-time":"2021-04-08T00:00:00Z","timestamp":1617840000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100008257","name":"Tarbiat Modares University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008257","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2022,4]]},"abstract":"<jats:p>\n                    Antioxidant activity of Klunzinger's mullet ( Liza klunzingeri) muscle hydrolysates obtained using Bacillus licheniformis fermentation and enzymatic hydrolysis was determined. Hydrolysates obtained after 6\u2009days of fermentation with B. licheniformis showed the highest free radical scavenging activity, metal chelating ability and ferric reducing antioxidant power (FRAP) (P \u2264 0.05). Microbial fermentation led to a higher percentage of small peptides and higher solubility compared with Alcalase hydrolysis (P \u2264 0.05). Hydrolysates showing the highest antioxidant properties attenuated serum, liver, and kidney oxidative stress biomarkers in male Wister rats stressed by carbon tetrachloride (P \u2264 0.05). At 300\u2009mg\/kg oral administration, hydrolysates increased serum, renal, and hepatic total antioxidant capacity (TAC) (P \u2264 0.05) and reduced their elevated levels of malondialdehyde (MDA), nitric oxide (NO\n                    <jats:sup>\u2022<\/jats:sup>\n                    ), and serum liver enzymes (AST, ALP, and ALT) (P \u2264 0.05). The hydrolysates were able to ameliorate hepatic damage by reducing necrosis, fatty changes, and inflammation. Results showed the antioxidant and hepato-toxic protective activities of Klunzinger\u2019s mullet muscle hydrolysates obtained using microbial fermentation, which may, therefore, potentially be considered as a functional food ingredient.\n                  <\/jats:p>","DOI":"10.1177\/10820132211005297","type":"journal-article","created":{"date-parts":[[2021,4,9]],"date-time":"2021-04-09T02:14:39Z","timestamp":1617934479000},"page":"233-246","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":18,"title":["Antioxidant properties of Klunzinger\u2019s mullet (\n                    <i>Liza klunzingeri<\/i>\n                    ) protein hydrolysates prepared with enzymatic hydrolysis using a commercial protease and microbial hydrolysis with\n                    <i>Bacillus licheniformis<\/i>"],"prefix":"10.1177","volume":"28","author":[{"given":"Sana","family":"Rabiei","sequence":"first","affiliation":[{"name":"Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5783-8566","authenticated-orcid":false,"given":"Masoud","family":"Rezaei","sequence":"additional","affiliation":[{"name":"Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mehdi","family":"Nikoo","sequence":"additional","affiliation":[{"name":"Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1756-2133","authenticated-orcid":false,"given":"Mohammad","family":"Khezri","sequence":"additional","affiliation":[{"name":"Department of Fisheries, Faculty of Natural Resources, University of Kurdistan, Kurdistan, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahmoud","family":"Rafieian-Kopai","sequence":"additional","affiliation":[{"name":"Medical Plants Research Center, Basic Health Sciences Institutes, Shahrekord University of Medical Sciences, Shahrekord, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maryam","family":"Anjomshoaa","sequence":"additional","affiliation":[{"name":"Department of Anatomical Sciences, Faculty of Medicine, Shahrekord University of Medical Sciences, Shahrekord, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2021,4,8]]},"reference":[{"key":"bibr1-10820132211005297","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2019-17355"},{"key":"bibr2-10820132211005297","doi-asserted-by":"publisher","DOI":"10.4314\/ajbr.v10i2.50619"},{"key":"bibr3-10820132211005297","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.03.010"},{"key":"bibr4-10820132211005297","doi-asserted-by":"crossref","unstructured":"Aluko RE. 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