Assessment of Anti-Aging Effects of Fish Products Peptide in Middle-Aged Subjects

Objective: In this study, the antioxidant properties of peptide from boiled fish paste (fish products peptide; FPP) supplement were investigated in middle-aged subjects. Methods: The subjects who participated in this study were men and premenopausal women, aged between 30 and 50 years (39.6 ± 5.5 years). The subjects consumed 10 tablets/day (containing 0.9 g of total fish peptide) for 60 days. Pre- and post-supplementation, subjects underwent analysis by physical measurement, completed the Anti-Aging QOL Common Questionnaire, and were examined in terms of vascular features, blood biochemical and uric characteristics, and hormone and oxidative stress markers. Results: After 60 days of supplementation with FPP, significant improvement was observed in serum lipid peroxide (LPO) (−16.2 %, p = 0.001). In terms of oxidative markers, 8-hydroxy-2’-deoxyguanosine (8-OHdG) showed a tendency to decrease; in addition, potential antioxidant (PAO) and serum total antioxidant status (STAS), as antioxidant properties, showed slight increases. Furthermore, highsensitivity C-reactive protein (hs-CRP) also exhibited a tendency to decrease. Discussion: The results show that FPP might contribute to the prevention of lifestyle-related disease by regulating the balance of oxidative stress and improving arteriosclerosis with high oxidative stress.