Nofima reports

Rapport/Report 10/2014 English summary

Østbye, Tone-Kari K.; Ruyter, Bente; Kristiansen, Inger Øien; Albrektsen, Sissel

Publication details

Publisher: Nofima AS

Issue: 10/2014

Number of pages: 21

International Standard Numbers:
Printed: 978-82-8296-168-4

Open Access: green


The objective of the experiment was to study if fish bone hydrolysates of cod, blue whiting and herring, affect the cells ability to handle stress, and if different processing of FBH resulted in different responses. All FBH seemed to have a positive effect on cells by down-regulating genes involved in inflammation and stress. In addition, FBH from blue whiting up-regulated genes involved in energy metabolism. FBH from blue whiting and herring reduced activity of intracellular antioxidant enzymes SOD, GPX and catalase, while FBH cod, showed an up-regulation. Differences in neutralizing agent and sulphate content may explain variation in cellular responses to the different FBH.