Effectiveness of phosvitin peptides on enhancing bioavailability of calcium and its accumulation in bones

Choi, In-Wook; Jung, Chang-Hwa; Choi, Hee‐Don; Kim, Chungsook; Ha, Hyekyung

doi:10.1016/j.foodchem.2004.10.028

Cited by 82 publications

(51 citation statements)

References 13 publications

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“…Taken together, our results indicate that the immobilised-trypsin enzymolysis technology can be used as a promising and efficient method to prepare phosvitin phosphopeptides for improved utilisation of PPPs in future industrial applications. It has been reported that phosvitin peptides prepared with free trypsin, like PPP1 in our study, significantly enhance the absorption and incorporation of calcium in bones and promote the bone growth (Choi et al 2005). After phosvitin peptide treatment, the average wet weight of tibia and femur bones was higher than that of the control, and the contents of both ash and calcium in bones of phosvitin peptide groups were significantly higher than those of the control group.…”

Section: Controlmentioning

confidence: 48%

Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats

XingLing¹,

Hu²,

Zeng³

et al. 2016

Czech J. Food Sci.

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We demonstrate a new, efficient method for the preparation of phosvitin phosphopeptides using immobilised-trypsin enzymolysis technology. Immobilised trypsin was prepared using a covalent binding method, and then was added to degrade egg yolk phosvitin for the production of phosphopeptides. In our results, the prepared immobilised trypsin demonstrated a higher hydrolysing activity toward phosvitin than free trypsin, and the hydrolysing activity was retained well even after trypsin was repeatedly used up to five times. Interestingly, the phosvitin phosphopeptides prepared with immobilised trypsin demonstrated a lower N/P ratio and a higher calcium-binding efficiency than those prepared with free trypsin. Furthermore, phosphopeptides significantly increased the rate of calcium absorption and serum calcium content in vivo. Based on these results, we conclude that trypsin immobilised onto chitosan has a greater phosvitin hydrolysing activity than free trypsin, and the prepared phosphopeptides can be used as a new calcium supplement to significantly increase calcium absorption in growing rats.

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Section: Controlmentioning

confidence: 48%

Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats

XingLing¹,

Hu²,

Zeng³

et al. 2016

Czech J. Food Sci.

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“…IgY and phosvitin protect the developing embryo against potential pathogens in egg yolk [24]. For example, phosvitin exhibits antimicrobial activity against B. subtilis [17], which is the result of synergistic metal-chelating ability and high surface activity [2]. After oral administration, IgY antibody appeared effective against various enteric pathogens in animals and humans, such as rotaviruses, coronaviruses, E. coli, Salmonella spp, Y. ruckeri, S. aureus and Pseudomonas [28].…”

Section: Resultsmentioning

confidence: 99%

“…Phosvitin, due to the unique amino acid composition (more than 55 % of the amino-acids are serine residues) and high content of phosphorus, is capable to complex numerous metal ions, such as P + , Na + , Mg 2+ , Mn 2+ , Co 2+ , Fe 3+ [16]. Owing to this chelating property, phosvitin shows strong antioxidant and antimicrobial activities [2]. Phosvitin is also considered a factor in preventing diseases caused by oxidative stress, such as colon cancer or Alzheimer's disease [2,16].…”

Section: Introductionmentioning

confidence: 99%

“…Owing to this chelating property, phosvitin shows strong antioxidant and antimicrobial activities [2]. Phosvitin is also considered a factor in preventing diseases caused by oxidative stress, such as colon cancer or Alzheimer's disease [2,16]. The main task of IgY, present in amounts 8-20 mg/ml in egg yolk, is to provide effective humoral immunity in the offspring against the most common avian pathogens until the iremergence in their own immune system.…”

Section: Introductionmentioning

confidence: 99%

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Application of Microbial Proteases to Obtain Egg Yolk Protein Hydrolysates With Antioxidant and Antimicrobial Activity

Eckert¹,

Zambrowicz²,

Pokora³

et al. 2013

ZNTJ

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S u m m a r yNatural antioxidants with high safety and long-term effect are subject of many studies because they are an alternative to chemical antioxidants which, in larger quantities, can be toxic. One type of natural antioxidants may be food-derived peptides.The aim of this study was to obtain antioxidant and antimicrobial peptides from egg yolk phosvitin and immunoglobulin Y (IgY) with participation of microbial proteinases from Bacillus amyloliquefaciens (neutrase), B. thermoproteolyticus Rokko (thermolysin), Streptomyces griseus (pronase) and Aspergillus melleus. The progress of hydrolysis was monitored by the degree of hydrolysis (DH) and free amino groups concentration measurement. The resulting hydrolysates were subjected to an assessment of their ability to reduce the oxidation state of metal ions, scavenging of 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) free radicals and chelating iron ions.The highest degree of hydrolysis of both proteins was obtained during the reaction with proteinase from S. griseus. The highest level of reduction in the oxidation state of iron ions was observed in IgY 24-hour hydrolysates obtained with the participation of enzyme from B. thermoproteolyticus Rokko (409.7 μg Fe 2+ /mg). However, the 24-hour hydrolysates of IgY obtained after degradation with the proteinase from A. melleus, possessed the highest free radical scavenging activity equal to1.46 μM trolox/mg. The highest activity of chelating iron ions, equal to 891.64 µg Fe 2+ /mg, was observed for products obtained during the 24-hour hydrolysis of phosvitin with the participation of protease from B. thermoproteolyticus Rokko.

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“…Jiang and Mine (2001) reported that 1-3 kDa fragments of these peptides derived from partially dephosphorylated phosvitin by tryptic Handbook of Food Chemistry DOI 10.1007/978-3-642-41609-5_28-1 # Canadian Crown Copyright 2014 digestion showed a higher ability than did commercial casein phosphopeptides to solubilize calcium in a calcium phosphate precipitate, while Feng and Mine (2006) reported that phosvitin phosphopeptide from partially dephosphorylated phosvitin increased iron uptake in a Caco-2 cell monolayer model. Choi et al (2004) demonstrated high Ca solubilization in the presence of phosvitin or its tryptic peptides when incubated under conditions simulated those of the ileum, while Choi et al (2005) found that phosvitin peptides improved bioavailability of Ca and thus increased incorporation of Ca into the bones of rats. Choi et al (2004) reported that phosvitin and its peptides exhibited antibacterial and DNA leakage effects against E. coli under thermal stress at 50 C and suggested that phosvitin peptides disrupt the bacterial cells by chelating with metals in the outer cell membranes.…”

Section: Phosvitinmentioning

confidence: 99%

Chemical Composition of Egg and Egg Products

Sunwoo

Gujral

2014

Handbook of Food Chemistry

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For many years the egg has been subjected to negative publicity generally related to the cholesterol content which also resulted in decreased consumption. This was a negative attribute even though eggs offered many positive effects in the consumer's diet. Comprehensive research has now shown that dietary cholesterol does not significantly influence serum cholesterol. Eggs are now being recognized as a highly nutritious food with unique components which offer potential nutraceuticals with specific health benefits. With these recognized benefits, egg consumption has increased substantially in recent years. Much of this higher consumption has resulted from the increased use of eggs as an ingredient in a variety of further processed egg products. The polyfunctional property of eggs continues to make them the preferred ingredient in many food formulations. Also, eggs are considered a healthy food that does not increase serum cholesterol which fits well into high-protein low-carbohydrate diets. The egg is considered as nature's most perfect food containing excellent source of protein of high biological value, high ratio of unsaturated fatty acids to saturated fatty acids, and excellent source of minerals and all the vitamins. Vitamin C and lower concentration of calcium are the only nutrients lacking in eggs. The yolk provides all of the fat and contains half of the protein, most of the calcium, phosphorus, iron, zinc, and vitamins B6, B12, A, and folic acid, and half of the riboflavin and thiamine. Egg white contains about half of the protein and riboflavin.

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Effectiveness of phosvitin peptides on enhancing bioavailability of calcium and its accumulation in bones

Cited by 82 publications

References 13 publications

Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats

Phosvitin phosphopeptide preparation using immobilised trypsin and enhancing calcium absorption in growing rats

Application of Microbial Proteases to Obtain Egg Yolk Protein Hydrolysates With Antioxidant and Antimicrobial Activity

Chemical Composition of Egg and Egg Products

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