Antioxidant Protein Hydrolysates and Peptides from Catfish: Enzymatic Production, In Vitro Bioactivity, and Translational Gaps for Functional Foods
Fai-Chu Wong, Ai-Lin Ooi, Wen-Jie Ng, Fazilah Abd Manan, Tsun-Thai Chai · 2026
Read Antioxidant Protein Hydrolysates and Peptides from Catfish: Enzymatic Production, In Vitro Bioactivity, and Translational Gaps for Functional Foods by Fai-Chu Wong, Ai-Lin Ooi, Wen-Jie Ng, Fazilah Abd Manan, Tsun-Thai Chai (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13203188.txt.
Description
Fai-Chu Wong and co-authors review turning catfish waste into antioxidant peptides for functional foods, in work from twenty twenty-six. Fish processing discards protein-rich scraps in large amounts. Enzymes can snip that protein into antioxidant fragments. Catfish species like Pangasius and Clarias anchor the review. A decade of production and testing work is surveyed.
Small fragments rich in water-shunning amino acids protect best. They neutralise radicals by handing over hydrogen or electrons. Sausage trials show shelf life gains from the additives. Yet most evidence still comes from test-tube assays alone. Few peptide sequences are actually identified in the literature. Taste, gut uptake, and factory scale-up remain open gaps. Waste fish could season tomorrow's health foods.
Catalog record
| CREATOR | Fai-Chu Wong, Ai-Lin Ooi, Wen-Jie Ng, Fazilah Abd Manan, Tsun-Thai Chai |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 51 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |