Open access
Nov 2026
α-Glucosidase Inhibitory and Antibacterial Activity of Fermented Mackerel By-Product Muscle and Skin Hydrolysates: In Vitro and In Silico Peptidomics Analysis
Mackerel (Scomberomorus commerson) processing by-products represent an abundant yet underutilized protein source that can be valorized into bioactive peptides through microbial fermentation. This study investigated the α-glucosidase inhibitory and antibacterial activities of hydrolysates produced from fermented mackere...
Ariandi Ariandi, Dimas Andrianto, A. Mustopa et al.
· Hayati Journal of Bioscience... · 0 citations