English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

This study focused on the preparation and characterization of anti-wrinkle peptides from the salted and fermented shrimp (Acetes japonicus) inoculated with Salinivibrio cibaria BAO-01 (SFSC). The results showed the proximate composition of SFSC to be 9.23% water, 75.32% protein, 0.23% fat, and 13.3 mg/g ash. Interestingly, the S. cibaria fermentation significantly increased the amount of methionine, leucine, and arginine. The in vitro antioxidant activity was assayed by the diphenylpicrylhydrazyl method and its IC50 value was found to be 43.02±2.84 μg/mL. It was observed to inhibit the activity of elastase, tyrosinase, collagenase, and hyaluronidase. The IC50 values of SFSC were 182.75±12.38 μg/mL for anti-elastase activity, 186.78±7.95 μg/mL for anti-tyrosinase activity, 444.4±34.81 μg/mL for anti-collagenase activity, and 1447.95±28.92 μg/mL for anti-hyaluronidase activity. These results suggest that salted and fermented shrimp has strong potential for the development of nutricosmetic products.

Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01