Publications by authors named "Marco P Carballo-Sanchez"
Appl Biochem Biotechnol
December 2019
Article Synopsis
- Researchers processed yellowfin tuna by-products using lactic acid fermentation with Lactobacillus plantarum, papaya fruit, and molasses over 72 hours to create radical-scavenging peptides.
- A 15-kDa peptide was purified and analyzed, revealing that it contains a high concentration of hydrophobic and neutral amino acids, which likely contribute to its effectiveness.
- Ongoing studies aim to evaluate how these peptides can help stabilize lipids and other sensitive samples against free radicals.
