Effects of three products from Antarctic krill on the nitrogen balance, growth, and antioxidation status of rats

• Main Authors: Xiaoming Ma, Chuyi Liu, Changwei Wang, Xiaoying Ma, Shuai Che, Xiaomei Feng, Bafang Li, Yuankun Dai
• Format: Article
• Language: English
• Published: Wiley 2019-08-01
• Series: Food Science & Nutrition
• Subjects: antarctic krill; antioxidant activity; growth; krill powder; krill protein complex; nitrogen balance
• Online Access: https://doi.org/10.1002/fsn3.1140

Abstract A few studies conducted over the past few decades have demonstrated the health benefits of a diet rich in marine products, but limited studies have investigated the effects of different krill products on the nitrogen balance and their potential health benefits. In our study, after a 14‐day acclimation period, 50 female Sprague–Dawley rats were randomly assigned to five groups, each of which was fed a different diet, for 28 days. We then evaluated the effect of krill protein complex (KPC), krill powder, and defatted krill powder on the nitrogen balance, growth, and antioxidant activity through analyses of MDA, CAT, GSH‐Px, and T‐SOD. An in vivo analysis suggested that the nitrogen retention rate, protein digestibility, and bioutilization of krill products were equal to those of casein. Moreover, the KPC diet resulted in the highest nitrogen intake and retention among the groups, and the biological value and net protein utilization obtained with KPC were higher than those obtained with defatted krill powder, which was consistent with the weight gains observed for these two groups. The hematological test also showed that KPC contributed to the production of functional proteins in the body. The antioxidant activity analysis indicated that higher GSH‐Px and T‐SOD activities were obtained with krill products and KPC, respectively, compared with casein. The results from this study suggested that krill proteins could promote growth and improve the antioxidant status of an organism. Although further studies on the safety of krill products for human consumption are needed, this work provides insights into the use of krill proteins as a potential substitute for other proteins and restructured foods.