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Figure S1. Degree of hydrolysis of tilapia hydrolysed by Flavourzyme for 1 h.

Figure S2. The cytotoxic effect of tilapia hydrolysates (20 mg protein/ml) on the viability of RAW 264.7 cells (□: no ultrasound assisted during hydrolysis, ■: ultrasound assisted during hydrolysis).

Figure S3. Effect of tilapia hydrolysate (20 mg protein/ml) on LPS-induced in RAW264.7 macrophage cells (□: no ultrasound assisted during hydrolysis, ■: ultrasound assisted during hydrolysis).

Figure S4. Influence of the tilapia protein hydrolysate on the intracellular antioxidant defense of RAW264.7 cells (□: no ultrasound assisted during hydrolysis, ■: ultrasound assisted during hydrolysis).

Table S1. DPPH radical-scavenging activity of tilapia hydrolysate prepared by ultrasound pretreatment and applied during the hydrolysis.

Table S2. ABTS radical-scavenging activity of tilapia hydrolysates after a 1-h hydrolysis with Flavourzyme combined with ultrasound pretreatment or applied during hydrolysis.

Table S3. Reducing power of tilapia protein hydrolysates pretreated with ultrasound with a hydrolysis time of 1 h.

Table S4. Metal-chelating activity of tilapia hydrolysates after hydrolysis for 1 h with Flavourzyme combined with ultrasound pretreatment or applied during the hydrolysis.

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