Total Sulfhydryl Research Articles

Antioxidant Mechanism of Yam Saponin, Hesperidin, Ginger Extract on Oxidative Chicken Myofibrillar Protein

The antioxidant mechanism of three plant extracts on the oxidative myofibrillar proteins oxidized by Fe3+/H2O2 at 0 °C for 12 h was analyzed. These plant extracts were added to myofibrillar proteins with the concentrations of 0.5 and 1 mg/mL Besides, the group without added extracts was adopted as controls. Total sulfhydryl content, carbonyls, surface hydrophobicity, and protein cross-linking, protein gel properties were analyzed. In the meantime, the oxidized suspensions were processed as protein gels. Then, the water-holding capacity and the hardness of gels were analyzed. The resulted showed that the suspensions of three plant extracts and the oxidized myofibrillar proteins led to a significant decrease in surface hydrophobicity, carbonyls and gel hardness of the sulfhydryl group, while three plant extracts promoted aggregation of the myofibrillar proteins and increased water-holding capacity of gels compared with that of the control. The scanning electron microscope showed that the gels structure of the three extracts were obviously better than that of the control group, and the ginger group was the best.Yam saponin exhibited the best antioxidant effect, followed by ginger extract and hesperidin.

Triazine Derivative as Putative Candidate for the Reduction of Hormone-Positive Breast Tumor: In Silico, Pharmacological, and Toxicological Approach.

Background and objectives: Breast cancer is a heterogeneous disease that poses the highest incidence of morbidity among women and presents many treatment challenges. In search of novel breast cancer therapies, several triazine derivatives have been developed for their potential chemotherapeutic activity. This study aims to evaluate the N-nitroso-N-methyl urea (NMU)–induced anti–mammary gland tumor activity of 2,4,6 (O-nitrophenyl amino) 1,3,5-triazine (O-NPAT). Methods: The in silico modeling and in vitro cytotoxicity assay were performed to strengthen the research hypothesis. For in vivo experimentation, 30 female rats were divided into five groups. Group I (normal control) received normal saline. Group II (disease control) received NMU (50 mg/kg). Group III (standard control) was treated with tamoxifen (5 mg/kg). Groups IV and V received O-NPAT at a dose level of 30 and 60 mg/kg, respectively. For tumor induction, 3 intraperitoneal doses of NMU were given at a 3-week interval, whereas all treatment compounds were administered orally for 14 consecutive days. Biochemical and oxidative stress markers were estimated for all experimental animals. DNA strand breakage alongside inflammatory markers was also measured for the analysis of inflammation. The hormonal profile of progesterone and estrogen was also estimated. Results: The test compound presented a significant reduction in organ weight and restored the hepatic and renal enzymes. O-NPAT treatments enhanced the antioxidant enzyme level of catalase (CAT), superoxide dismutase (SOD), and total sulfhydryl (TSH), with a highly significant reduction in lactate dehydrogenase (LDH) and lipid peroxidation. Also, the decrease in fragmented DNA, hormonal levels (estradiol and progesterone), and inflammatory cytokines (IL-6 and TNF-α) justified the dosage efficacy further supported by histopathological findings. Conclusion: All results indicated the anti–breast tumor activity of O-NPAT and presented its possibility of exploitation for beneficial effects in breast cancer treatment.

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

The synergistic effect of pH and heating on the structure, aggregation behaviour and gel properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio) was evaluated. The surface hydrophobicity of the control at pH 5.0 (143.6 ± 0.3 μg) was significantly higher than that of other samples (P < 0.05). Under the same pH conditions, the decrease in total sulfhydryl content of all samples during the heating process demonstrated that covalent/non-covalent cross-linking occurred between proteins due to heat input. Moreover, the decrease in solubility and the increase in turbidity of all samples verified the fact of MP aggregation, and the changes in the elasticity index (EI) and macroscopic viscosity index (MVI) also indicated a decrease in MP fluidity upon heating treatment. Therefore, the aggregation of MP was affected by pH and heating, and the optimal three-dimensional network structure and gel properties could be formed at pH 6.0 and above 70 °C.

Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles

Whey protein isolate-dextran (WPI-dextran) conjugates were acquired via Maillard reaction for different durations (1–7 days) and their potential to govern the size and stability of colloidal nanoparticles formed from heating electrostatic complexes of WPI-dextran conjugates and chondroitin sulfates was assessed. The grafting degree and browning index gradually increased with the reaction time. The intensity of amide bands increased in the first 2 days and then declined. As the duration increased, the content of α-helix increased from 23.9% to 29.6%, while β-sheet and random coil decreased from 23.8% and 38.1% to 19.6% and 32.7%, respectively. Moreover, the surface hydrophobicity was reduced as the conjugation progressed, while surface and total sulfhydryl content gradually increased from 5.3 and 15.4 μmol/g to 11.0 and 17.9 μmol/g, respectively. Meanwhile, fluorescence intensity of conjugates decreased with prolonged durations. These changes with increasing grafting degree prompted greater steric hindrance, weakened hydrophobic interaction, and improved stability of protein during heating, thus facilitating the decreasing diameter of the corresponding heat-induced nanoparticles. In comparison with the nanoparticles derived from non-conjugated mixture of WPI and dextran, those from WPI-dextran conjugates showed an excellent stability to aggregation and dissociation upon synergistic influence of pH variation (1–10) and enhancing ionic strength (0–4 mol/L).

Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp ( Hypophthalmichthys molitrix ) mince as affected by pH

The objectives of this study were to investigate the pro-oxidative activity of hemoglobin and its effect on lipid and protein oxidation changes in silver carp washed mince over 12 days of storage at 4°C under different pHs (6.0, 6.5, 7.0, 7.5, 8.0). The results suggested that the formation of Methemoglobin decreased the relative oxygenation of hemoglobin in acidic pH (6, 6.5) as compared to neutral or alkaline pH (7, 7.5, and 8.0). Hemoglobin promoted lipid oxidation more effectively under acidic conditions (pH 6.0) rather than alkaline pH (8.0), as indicated by the higher peroxide values and thiobarbituric acid-reactive substances. Moreover, hemoglobin was found to be more conducive in initiating protein oxidation by increasing the carbonyl and dimeric tyrosine content while decreased the total sulfhydryl content in washed mince system under acidic conditions, which was linked to a higher auto-oxidation rate. These results suggested that the lipid and protein oxidation in fish mince were more likely mediated by hemoglobin, whose pro-oxidative activity could be influenced by its pH level. Practical applications This study demonstrates that hemoglobin pro-oxidative activity is mainly affected by pH. The shift of pH from acidic to alkaline could attenuate hemoglobin autoxidation. This work provides a means to slow down lipid and protein oxidation during storage of fish mince by adjusting to slightly alkaline pH, which could maintain the freshwater fish mince quality.

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

The present research aimed to investigate the effects of high-intensity ultrasound (HIU, 20 kHz, 0 W, 100 W, 300 W and 500 W)-assisted vacuum tumbling (UVT) for 60 min and 120 min on the oxidation and physicochemical properties of the pork myofibrillar proteins (MPs). Compared with the vacuum tumbling (VT) groups without the HIU assistance, the carbonyl content increased, while the total sulfhydryl (SH) content was reduced with the increase of HIU power and treatment time (P < 0.05). The reactive SH content was increased significantly after treated by UVT with 300 W compared with the VT group (P < 0.05) regardless of the treatment time. Similarly, the surface hydrophobicity (S0), the intrinsic tryptophan intensity, and the solubility in the UVT group (300 W) were remarkably higher than those of the VT group (P < 0.05). In contrast, the α-helix content and the particle size of MPs significantly decreased when the HIU power was at 100 W and 300 W (P < 0.05). The results suggest that UVT treatment could change the structure and physicochemical properties of MPs accompanied by protein oxidation.

Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel.

This study explored the effects of varying the time of pulsed ultrasound (PUS) treatment on the physicochemical and textural properties of chicken myofibrillar protein (CMP) gel. The solubility rapidly increased at ≤ 6 min and then steadily decreased, while the particle size showed the opposite trend. At longer PUS treatment times, the total sulfhydryl（-SH）and reactive SH content of CMP gel all decreased. The absolute value of the zeta potential and surface hydrophobicity at 6 min were higher. The most hydrogen bonds were formed. G' and G″ were also optimal, indicating that a more viscoelastic gel was formed. Meanwhile, the textural properties (including hardness and springiness) were significantly improved by PUS. These findings show that PUS significantly affected the physicochemical and textural properties of CMP gel, and at 6 min, the best gel hardness and springiness were achieved.

Effects of empagliflozin against indomethacin induced gastric mucosa.

Sodium-glucose cotransporter 2 (SGLT2) inhibitors (SGLT2i) are considered a new class antidiabetic agent, as well as lowering blood sugar, it has many positive effects. This study aimed to investigate the effects of SLGT2i on the gastric mucosa. We investigated the effects of empagliflozin on indomethacin-induced gastritis using 48 male Wistar Albino rats. We performed histopathological evaluations of gastric mucosa tissue. And we studied the levels of serum disulfide, native thiol, total thiol, and ischemia modified albumin, disulfide/native thiol ratio (SSSH), native thiol/total thiol percent ratio (SH total SH), and disulfide/total thiol percent ratio (SS total SH). We found that empagliflozin increased mucin production in rat gastric mucosa. Besides, we observed milder inflammation findings and lower gastritis scores in the empagliflozin receiving groups than the placebo groups. Native thiol, total thiol, and disulfide levels were lower in the indomethacin-induced gastritis groups. This study is the first to investigate the effect of empagliflozin on the gastrointestinal tract in a rat model. We concluded that empagliflozin increased mucin production and revealed positive effects in an indomethacin-induced gastritis model.

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

AbstractThis study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure damage and protein structure changes of prepared beef steak during freezing. The scanning electron microscopy results showed that LVEF-assisted freezing (LVEFF) minimized the gaps in the cross section between muscle fibers induced by freezing and thus improved fiber compactness. Furthermore, LVEFF reduced the length of the enlarged sarcomere, repaired the Z-line fractures, and intensified the dismission of the A band in the air-blast freezing (AF) process. The decreased carbonyl content and increased total sulfhydryl content indicated that LVEFF reduced protein oxidation in the freezing process. In addition, the results of Raman spectroscopy and fluorescence spectroscopy revealed that LVEFF minimized the changes in protein secondary and tertiary structures during freezing. In conclusion, utilization of LVEF in the freezing of prepared beef steak could reduce both the microstructure damage and protein structure changes in the freezing process.

Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics

The present study was aimed to investigate the effects of non-covalent interactions between scallop gonad protein isolates (SGPIs) and different concentrations (20, 120 and 240 μmol/g, protein basis) of four phenolic compounds, such as (-)-epigallocatechin gallate (EGCG), epicatechin 3-gallate (ECG), epigallocatechin (EGC), and catechin (C), regarding the structural and functional properties of the complex. Total sulfhydryl and surface hydrophobicity in SGPIs decreased by nearly 72% and 65% with 240 μmol/g EGCG, similar but less appreciable changes were produced by EGC, ECG and C. Fluorescence quenching and thermodynamic parameters suggested that hydrogen bond and van der Waals dominated the interaction process between SGPIs and EGCG, and the interaction was further studied by molecular docking. Moreover, EGCG-treated SGPIs digests exerted higher ABTS+• scavenging activity than that of ECG and EGC-treated SGPIs. These findings are helpful to reveal the binding mechanism of phenolics and SGPIs, and provide a theoretical basis for the application of SGPIs-phenolic complexes as functional food additives.

Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten

Pulsed electric field (PEF) was efficient in inactivating lipase in wheat grains. To understand the modification in wheat components, the functional, rheological, and structural properties of vital wheat gluten (VWG) were evaluated after PEF treatment. The results showed that the PEF parameters, electric field intensity (EFI), pulse frequency, pulse width, and material residence time significantly (P < 0.01) affected the solubility, water-holding capacity, oil-holding capacity, foaming capacity, foam stability, and emulsion stability to different extents. The transition temperature and denaturation enthalpy of gluten protein decreased significantly (P < 0.01). The elastic modulus, viscous modulus, tanδ of the wet gluten protein, and the apparent viscosity of VWG changed slightly; however, they changed significantly (P < 0.05) with the increase in EFI. Larger EFIs resulted in a more homogeneously condensed and evenly distributed wet gluten pore. The proportion of α-helices and β-sheets had decreased and increased with the increase in EFI, respectively, while the proportion of random coils changed insignificantly (P > 0.05). The amount of free and total sulfhydryl increased and decreased significantly (P < 0.01) with an increase in EFI, respectively. Surface hydrophobicity was significantly reduced (P < 0.01).

An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces

It is known that protein/sugar conjugates prepared by Maillard reaction (MR) have good gel properties. However, there is not much information about the mechanism of MR on the gel properties of whey protein isolate (WPI). Electrophoresis confirmed the maximum molecular weight conjugate was obtained at incubation for 2 days, and its glycation degree was 82% by O-phthaldialdehyde (OPA) method. At this time, its absorbance at 294 nm and 420 nm increased significantly. The rheological results showed that the conjugate gel had better relative viscoelasticity, higher fracture modulus and mechanical strength, more covalent bonds in the gel structure and higher viscosity at high shear rates than the mixed gel. The total free sulfhydryl groups and relative fluorescence intensity of WPI–Lactose conjugate decreased significantly, indicating the conformation of WPI was altered after MR. Besides WPI–Lactose conjugate gel had a denser and smaller smooth pores microstructure by microcopy analysis.

Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates

A solution (10%, w/v) of whey protein soluble aggregates (WPISA) was pretreated with high-intensity ultrasound (HUS, 20 kHz) for different durations (10–40 min) before incubation with transglutaminase (TGase) to investigate the effect of HUS on the structural, physicochemical, rheological, and gelation properties of TGase cross-linked WPISA. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that HUS increased the amounts of high-molecular-weight polymers/aggregates in WPISA after incubation with TGase. HUS significantly increased (P < 0.05) the degree of TGase-mediated cross-linking in WPISA, as demonstrated by a reduction in free amino group contents. HUS significantly increased (P < 0.05) the particle size, intrinsic fluorescence intensity, and surface hydrophobicity of TGase cross-linked WPISA, but had no significant impact (P > 0.05) on the zeta-potential or total free sulfhydryl group content of TGase cross-linked WPISA. The apparent viscosity and the consistency index of TGase cross-linked WPISA were significantly increased by HUS (P < 0.05), which indicated that HUS facilitated the formation of more high-molecular-weight polymers. HUS significantly increased (P < 0.05) the water holding capacity and gel strength of glucono-δ-lactone (GDL)-induced TGase cross-linked WPISA gels. The results indicated that HUS could be an efficient tool for modifying WPISA to improve its degree of TGase-mediated cross-linking, which would lead to improved rheological and gelation properties.

Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.

This study investigated the influence of sarcoplasmic proteins (SPs) treated by the oxidation system (0.1mmol/L FeCl3 , 0.1mmol/L ascorbic acid, and 0, 1, 5, 10mmol/L H2 O2 ) on the properties of pork myofibrillar proteins (MPs) gel. After oxidation treatment, the SPs showed an increased in carbonyl content and a decreased in total sulfhydryl content, coupled with the cross-linking of protein components by disulfide bonds and covalent bonds. The MPs gel with SPs oxidized at 1mmol/L H2 O2 exhibited the maximal strength while the minimal water holding capacity (WHC). The WHC of MPs gel was significantly decreased with increasing SPs oxidation, leading to the increase of free water and the decrease of immobilized water in the gel system. The microstructures of MPs gels with moderately (1mmol/L H2 O2 ) oxidized SPs showed a more compact and smaller pore gel network than MPs alone, suggesting adding oxidized SPs can expel water trapped in the gel. Furthermore, the environmental polarity of aliphatic C-H groups increased with SPs oxidation.

Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

In this study, DPPH and ABTS radical scavenging capacities, reducing power, metal chelating activity, LOX inhibitory activity, and model systems of O/W emulsion and fish mince were used to evaluate the antioxidant effects of blueberry pomace crude extracts (BPEs) and blueberry wine pomace crude extracts (BWPEs). These results revealed that both BPEs and BWPEs containing abundant phenolic compound had high radical scavenging activities, reducing power, metal chelating activity, and inhibitory activity against LOX. These two extracts could significantly retard the lipid oxidation valuated by POV, TBARS values, and CD in O/W emulsion and fish mince. In addition, the levels of total and reactive sulfhydryl groups in fish mince with 2 g/kg of BPEs added were significantly higher than those in the control (p < .05), showing an increment of 84.22% and 154.37% after 14 days of storage, respectively. Therefore, BPEs and BWPEs could be applied in food as effective antioxidants. Practical applications Lipid and protein oxidation negatively affects the sensory qualities and the functional characteristics of foods, and thus prevention of lipid and protein oxidation is a crucial issue. Our results show that BPEs and BWPEs effectively inhibited lipid and protein oxidation in oil in water emulsion and fish mince models. Therefore, BPEs and BWPEs can serve as natural and inexpensive antioxidants instead of synthetic ingredients and can be applied in food industry, especially in meat-processing industry. It is also an ideal solution to blueberry pomace and blueberry wine pomace utilization.

Impact of frozen storage duration of raw pork on the formation of advanced glycation end-products in meatballs

Advanced glycation end-products (AGEs) are harmful compounds produced during food processing. This study investigated the effects of frozen storage duration (−18 °C) of raw pork on AGEs generation in meatballs. Meatballs were prepared using frozen raw pork (at 0, 30, 60, 90, and 120 days), and Nε-(carboxymethyl)lysine (CML)/Nε-(carboxyethyl)lysine (CEL) (typical AGEs) levels were determined. With increasing frozen storage times of raw pork, CML levels in meatballs increased from 13.26 (0 day) to 43.30 mg/kg protein (120 days), and CEL levels increased from 12.37 (0 day) to 40.50 mg/kg protein (120 days). Furthermore, oxidative damage to raw pork (carbonyls, total sulfhydryl groups, free amines, surface hydrophobicity, thiobarbituric acid-reactive substances of residual lipids, and intrinsic tryptophan fluorescence intensity) was assessed during storage periods. A significant correlation between myofibrillar protein oxidation and CML/CEL levels was observed, suggesting that oxidative damage to raw pork during frozen storage could promote the generation of CML and CEL in meatballs. Therefore, controlling myofibrillar protein oxidation in raw pork may facilitate reduced AGEs levels in meatballs.

Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein

SummaryThe aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the α‐helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of α‐helix/β‐sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g−1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three‐dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.

Effects of Nigella sativa oil and thymoquinone on radiation-induced oxidative stress in kidney tissue of rats

Ionizing radiation leads to release of free radicals into the systemic circulation from irradiated tissues. These free radicals cause oxidative stress in distant organs. Oxidative status may be reversed by naturally occurring antioxidant agents. The aim of this study was to investigate protective and antioxidant effects of Nigella sativa oil (NSO) and thymoquinone (TQ) in kidney tissue of rats exposed to cranial irradiation. Forty-eight Sprague-Dawley rats were divided into six groups: IR group received irradiation (IR) to total cranium plus saline; IR plus NSO group received IR and NSO; IR plus TQ group received IR and TQ; sham group did not receive NSO, TQ or IR; control group of TQ received dimethyl sulfoxide; control group of NSO received saline. Total oxidant status (TOS), oxidative stress index (OSI) and lipid hydroperoxide (LOOH) levels were studied as oxidative parameters, and total antioxidant status (TAS), total sulfhydryl levels, paraoxonase (PON), ceruloplasmin (Cp) and arylesterase activities were determined as antioxidative parameters in the kidney tissue of rats. Kidney TOS, OSI and LOOH levels were significantly lower in IR plus TQ, IR plus NSO and sham groups compared to IR group (p < 0.001). TAS, PON and Cp activities in IR group were significantly lower compared to the control group (p < 0.001). PON and Cp activities were significantly higher in IR plus NSO and IR plus TQ groups compared to IR group (p < 0.001). In conclusion, free radicals generated by cranial ionizing radiation exposure cause oxidative stress in kidney. NSO and TQ exhibit protective and antioxidant effects against oxidative damage in rats.

Does red ginseng ameliorate liver damage caused by obstructive jaundice? : an experimental study

Aim: This experimental study aimed to evaluate the hepatoprotective effect on obstructive jaundice (OJ) of oral red ginseng (RG) extract, which is known to have anti-inflammatory and antioxidant properties. Methods: The rats were randomly separated into 3 groups of 10 rats: the sham group, the control group, and the treatment group. In Group 1 (sham), the common bile duct (CBD) was identified but no ligation or transection was performed. In Group 2 (control), the CBD was identified and ligation and transection were performed, but no treatment was given. In Group 3 (RG group), CBD ligation and transection were performed, then RG extract was administered via an orogastric tube at a dose of 100 mg/ kg/day for 10 days. After 10 days, blood samples were taken for biochemical analysis, and liver tissue samples for biochemical and histopathological analysis. Results: Significantly higher serum albumin levels and lower serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels were determined in the RG group than in the control group (p = 0.028, p = 0.001 and p = 0.034, respectively). In the oxidative stress parameters, malondialdehyde (MDA) levels and catalase (CAT) levels were significantly different between the RG group and control group (p = &amp;lt;0.001 for each). Total sulfhydryl (T-SH) was not at a statistically significant level, although it was high and approached the value of the sham group ( p = 0.076). In the histopathological evaluation, the RG group had statistically significantly lower scores in all parameters compared to the control group (p&amp;lt;0.05). Conclusion: The results of this study showed that RG has a strong hepatoprotective effect as a result of its anti-inflammatory and antioxidant properties.

Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing

Atmospheric cold plasma (ACP) is a novel non-thermal technique that provides the ability to denaturate enzymes without damaging main components. The first purpose of this research is to evaluate the impact of ACP produced via dielectric barrier discharge (DBD) on endogenous enzymatic activity and tilapia quality characteristics. The second is to investigate the impact of DBD-ACP on tilapia fish quality throughout storage at 4 ± 1°C. DBD (40, 50, and 60 kV) voltage and duration of exposure (1,2,3, and 4 min) were used. Our findings revealed that the duration and voltage of therapy were significantly impacted on enzymatic activities, total viable counts (TVC), total sulfhydryl (TSH) and carbonyl contents of tilapia fish. The optimum voltage and duration of exposure for this therapy is 60 kV and 4 min, respectively. The obtained results indicated that the DBD-ACP treatment increased the tilapia fish shelf life to 10 days, whereas control specimen were unsuitable for human consumption after 4 days. Novelty impact statement DBD-ACP has been proven to be a possible therapy for commanding the endogenous enzyme, contributing to a prolongation in shelf-life and protection of quality. Our findings suggest that voltage and duration of exposure applied throughout treatment have a significant impact on the inactivation of the endogenous enzymes. The carbonyl content and TVC were greatly reduced by the DBD-ACP, whereas a small decrease in total -SH group amount was observed. This non-thermal technique could maintain the ideal organoleptic quality of tilapia fish for extended preservation through slowing down the multiplication of bacteria and decreasing the formation of TVBN and oxidation compounds. Scanning electron microscopy verified that DBD-ACP could efficiently slow myofibrillar protein degradation and increase tissue structural integrity. From these observations, we infer that DBD-ACP may be used as a positive technology to retain product quality and extend shelf life.