Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review

Abstract

Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects. There is an increasing interest to identify food-derived bioactive compounds that can mitigate the pathological pathways associated with oxidative stress and chronic inflammation. Egg white contain a variety of biologically active proteins, many of which have antioxidant and anti-inflammatory activities and usually show better activity after enzymatic hydrolysis. This review covers the antioxidative stress and anti-inflammatory activities of egg white proteins and their derived peptides and clarifies their mechanism of action in vivo and in vitro. In addition, the link between oxidative stress and inflammation as well as their markers are reviewed. It suggests the potential application of egg white proteins and their derived peptides and puts forward further research prospects.

Effects of ultrasonic treatment on ovomucin: Structure, functional properties and bioactivity

“…Although, the scavenging ability of DPPH was lower than that of ABTS, which may be due to the ethanol. Studies showed that some amino acid residues, such as aromatic and sulfur-containing amino acids, can exert antioxidant functions by supplying protons to free radicals [45] . After ultrasonic treatment, protein unfolding led to a partial expansion of the molecular structure.…”

A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage

“…EWP could reduce Mfp oxidation through its free radical scavenging abilities (Zhou et al ., 2022). Differently, hydroxyl‐rich small molecules, such as oligosaccharides, have more hydroxyl sites to cage the mobility of water molecules on the protein surface through intermolecular interaction forces (such as hydrogen bonding, etc .…”

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

“…In addition, egg proteins are a rich source of bioactive peptides and short chains of amino acids with specific biological activities. These peptides are produced by the enzymatic hydrolysis of egg proteins and have been reported to have various health benefits, including antioxidant, anti-inflammatory, and antimicrobial activities [ 23 , 24 ]. However, the potential allergenicity of these peptides is a concern, as they may trigger allergic reactions in certain individuals.…”