Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health

Abstract

Phosvitin, one of the most noteworthy bioactive components of hen egg yolk, is an amphiphilic protein that stands out with its unique composition and functionality in the food industry and health. Phosvitin consists of 4% of egg yolk dry matter and 11% of egg yolk proteins. It is considered as the most phosphorylated protein with 10% phosphorus. Besides, some potential novel phosphopeptides containing clusters of phosphoserines can be derived from hen's egg yolk phosvitin. Phosvitin, which has many functional features thanks to its unique structure, is known primarily for its metal bonds binding (iron, calcium, etc.) feature. On the other hand, its phosphopeptides may increase the bioavailability of metals compared to phosvitin. Although this feature of phosvitin may partially decrease the bioavailability of especially iron in the egg, it allows the phosvitin to have many bioactivities in the food industry and health. Lipid oxidation, which is a serious problem in the food industry, can be inhibited by adding phosvitin and its derived phosphopeptides to the food production chain via inhibiting bivalent iron. Because phosvitin is an amphiphilic protein capable of chelating, it also shows potential antibacterial effects against the Gram-negative bacteria. Moreover, the literature has recently been attempting to define the promising relationship between phosvitin and its phosphopeptides and plenty of health-promoting activities such as immune-enhancing, melanogenesis inhibitor, anti-ageing, and anticancer. In this review, current information on the hen's egg yolk phosvitin and its phosphopeptides and their bioactivities in the food industry and health are discussed and some future directions are given.

Balancing functional and health benefits of food products formulated with palm oil as oil sources

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Bone Mineralization in Electrospun-Based Bone Tissue Engineering

“…Interestingly, a study used a charged protein that could enhance the process of mineralization while applying a concentrated SBF (10×) [ 149 ]. In this study, phosvitin (PV), one of the egg (usually hen eggs) yolk phosphoproteins, was utilized to obtain a better rate of mineralization on the surface of the collagen nanofibers [ 150 ]. The involvement of PV in the concentrated SBF (×10) resulted in the rapid formation of apatite within 4 h, which was comparable to HA, and confirmed by EDS analysis.…”

A review on the development of pickled eggs: rapid pickling and quality optimization

“…It has been reported that adding acidic additives such as hypochlorous acid, citric acid, sorbic acid, and glycine to the pickling solution can lower the pH of the egg white, reducing the degradation of sulfur-containing amino acids into hydrogen sulfide under heating conditions, thereby prevent the formation of the outer black layer ( Sun et al., 2021a ). It is speculated that the formation of black substances can also be inhibited by adding metal chelating agents such as ethylenediaminetetraacetic acid to chelate iron in egg yolks or combining acidic additives and chelating agents ( Yilmaz and Agagunduz, 2020 ). However, the safety of some additives as pickling agents of salted eggs needs to be explored in more depth.…”