Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

Matsuoka, Ryosuke; Kimura, Mamoru; Uno, Shinya; Shidara, Hiroyuki; Kunou, Masaaki

doi:10.1002/fsn3.810

Cited by 11 publications

(6 citation statements)

References 37 publications

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“…A distinctive feature of enzymatic hydrolysis of egg white proteins is the yield of hydrolysates with antioxidant properties, which have been reported to have antifatigue activities that are stronger than those of egg white proteins [22].…”

Section: Discussionmentioning

confidence: 99%

Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

Matsuoka¹,

Kurihara²,

Nishijima³

et al. 2019

The Scientific World Journal

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Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste requirements as a food has been a difficult challenge. Herein, we developed a high-molecular-weight egg white hydrolysate and compared the absorption rate and nutritional value of the hydrolysate with those of egg white proteins obtained from raw materials, whey proteins, and hydrolysates, also known as high-quality proteins. The absorption rate of egg white hydrolysates was faster than that of egg white and whey proteins in portal vein cannulated rats, and their bioavailability values were higher than those of whey proteins and hydrolysates. According to the protein digestibility-corrected amino acid score and digestible indispensable amino acid score, the scores for egg white hydrolysates were equivalent to those of egg white and whey proteins but higher than those of whey hydrolysates. Our results show that egg white hydrolysates maintain the nutritional value of egg whites and are rapidly absorbed by the body.

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Section: Discussionmentioning

confidence: 99%

Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

Matsuoka¹,

Kurihara²,

Nishijima³

et al. 2019

The Scientific World Journal

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“…Eggs are rich in essential proteins, nutrients, vitamins, and minerals, and high in cholesterol and choline (Andersen, 2015). The benefits of egg consumption are well documented in the literature (Matsuoka et al., 2018; Ramli et al., 2020). However, there is still controversy about the effects of egg consumption on CVD risk.…”

Section: Discussionmentioning

confidence: 91%

Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers

Liu

Shao

Sun

et al. 2021

Food Science & Nutrition

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Egg consumption is one of the many inconsistencies in evidence linking dietary cholesterol to cardiovascular disease (CVD). In addition, the gut microbiota and its metabolite, trimethylamine‐N‐oxide (TMAO), have been shown to play a crucial role in the development of CVD. The fact that egg is rich in choline suggests that excessive egg consumption may increase TMAO production by altering the gut microbiota. However, the effects of egg consumption on vascular function and gut microbiota remain unclear. Here, the diet of nine young male subjects was supplemented with two boiled eggs daily for 2 weeks. Changes in vascular function, inflammation, metabolism, oxidative stress, and gut microbiota were examined. We found that egg consumption increased flow‐mediated dilation and decreased brachial‐ankle pulse wave velocity. Furthermore, egg consumption positively modulated the gut microbiota function but had no effects on the levels of C‐reactive protein, glucose, lipid profile, malondialdehyde, superoxide dismutase, or TMAO. The current study provides evidence that egg consumption improves vascular function, which may be related to the alterations seen in the gut microbiota. Therefore, moderate egg consumption may help to improve vascular and intestinal function in individuals at low risk of developing CVD and other metabolic disorders.

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“…Although many aspects of fatigue have been studied for a long time, no appropriate method has been established for the optimal and objective assessment of fatigue. The forced swim test is often used in mouse studies to measure fatigue [14][15][16]. In this study, we hypothesized that IR and RI are the peptides with the highest antioxidant activity in FMDP.…”

Section: Discussionmentioning

confidence: 96%

Effects of Fish Meat-derived Peptide and Dipeptides on Dexamethasone-induced Fatigue in Mice

Iwasaki¹,

Sakai²,

Asami³

et al. 2019

JFNR

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In patients with inflammatory diseases, exogenous glucocorticoids have become the most common cause of drug-induced muscle wasting. In this study, we showed that isoleucine-arginine (IR) and arginineisoleucine (RI) are the main dipeptides with antioxidant activity in fish meat-derived peptide extract (FMDP). To investigate the anti-fatigue effect of FMDP and the two dipeptides (IR or RI), dexamethasone (DEX)-treated mice performed a weighted forced swimming test. Despite no change in body weight, the shortened swim time after DEX administration returned to baseline levels following the administration of FMDP, IR, and RI. However, the swim time of naive mice cannot be extended with the administration of FMDP, IR, or RI. Our data suggest that FMDP, IR, and RI may have beneficial effects on DEX-induced fatigue in mice. Nevertheless, further research is required to determine the mechanism through which FMDP reduces fatigue.

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Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

Cited by 11 publications

References 37 publications

Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers

Effects of Fish Meat-derived Peptide and Dipeptides on Dexamethasone-induced Fatigue in Mice

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