Antioxidant Activity of Oat Bran Hydrolyzed Proteins in Vitro and in Vivo

In this thesis research evaluated the potential of oat protein hydrolyzed (OPH) with trypsin (better in vitro antioxidant activity relative to alcalase hydrolysate) to reduce oxidative in vivo. Three different concentrations (1, 10, and 100 mg OPH/g diet) were added to the diet of CD-1 male mice. The animals were divided into five groups, normal diet (ND), high fat (HF), and HF containing 1, 10, and 100 mg OPH/g. The study lasted for 3 weeks after which, mice were scarified. Blood, liver, brain, muscle, lung, and heart tissues collected for analysis. Erythrocytes of mice on 100mg OPH/g had higher (p < 0.05) peroxyl radical scavenging activity compared to HF group. The activity of the antioxidant enzyme superoxide dismutase (SOD) in the liver of mice on HF diet was 13.2% lower compared to the activity of those on the normal diet. Advanced oxidation protein products (AOPP) level in the brain and heart of animals supplemented with 10 mg OPH/g was lowered significantly compared to the rest of the groups. Supplemented with OPH increased (p < 0.05) vitamin C level but did not affect vitamin A or E concentrations in the liver compared to the high fat diet in group. In conclusion, addition OPH to high fat diet reduced oxidative by either increased the total antioxidative capacity of erythrocytes, by reducing protein oxidation or nitric oxide depending on the organ. From these results, it appears that OPH can have beneficiary in conditions associated with oxidative stress.