فهرست نشریات علمی دسترسی آزاد ایران

Tilapia fish N aniura is a traditional fermented dish prepared without heating, using spices and natural fermentation, and is considered a potential probiotic. This study aimed to investigate the probiotic and anti-inflammatory properties of fermented tilapia N aniura . The research included the preparation of N aniura , isolation and enumeration of lactic acid bacteria (LAB), measurement of pH and total titratable acidity (TTA), antioxidant assays, LC-MS profiling, in vitro anti-inflammatory testing, and molecular docking. The results showed that F ormula 1 (100 g tilapia) exhibited the highest LAB colony count, the lowest pH, and the highest TTA. LC-MS analysis identified 159 compounds, including steroid derivatives with potential anti-inflammatory activity. In vitro anti-inflammatory testing yielded an IC 50 value of 802 ppm, indicating a moderate activity. Molecular docking further revealed a strong binding affinity between active compounds and inflammatory target receptors. These findings suggest that N aniura possesses probiotic properties and the potential to be a natural anti-inflammatory agent .