Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect
                    in Spontaneously Hypertensive Rats

Lee, Da-Eon; Jung, Tae-Hwan; Jo, Yun-A; Yun, Seokhwan; Han, Kyoung-Sik

doi:10.5851/kosfa.2019.e91

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…Bioactive compounds from animal sources, particularly bioactive peptides, have been extensively studied. In this context, an egg white hydrolysate (EWH) produced by treatment with pepsin for 8 hours has demonstrated antioxidant, anti-inflammatory and/or antihypertensive properties in several experimental models such as Zucker obesity (17) , spontaneously hypertensive rat (18) , metabolic syndrome (19) and deoxycorticosterone acetate (DOCA)-salt hypertension (20) related to the action of bioactive peptides which are included on EWH.…”

Section: Highlightsmentioning

confidence: 99%

Egg white hydrolysate protects white adipose tissue against metabolic insult in deoxycorticosterone acetate-salt rats

Rodrigues Moro,

Abreu,

Kanaan

et al. 2024

Br J Nutr

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The purpose of this study was to investigate the effect of an egg white hydrolysate (EWH) to protect white adipose tissue damage from cardiometabolic changes induced by severe hypertension. Male Wistar rats were uninephrectomized and divided: SHAM (weekly subcutaneous vehicle [mineral oil + propylene glycol, 1:1]), SHAM+EWH (subcutaneous vehicle plus EWH via gavage, 1g/kg/day), DOCA (deoxycorticosterone acetate diluted in vehicle subcutaneously weekly in subsequent doses of 20mg/kg -1st week, 12mg/kg - 2nd-3th week, and 6mg/kg -4-8th week, respectively, plus 1% NaCl and 0.2% KCl in drinking water), and DOCA+EWH. Body weight gain, food and water intake, glucose, and lipid metabolism were evaluated. Oxidative stress was assessed by biochemical assay and immunofluorescence for NOX-1, NFκB, and caspase-3 in retroperitoneal white adipose tissue (rtWAT). Pro-inflammatory cytokines (IL-6 and 1β), CD163+ macrophage infiltration, and immunohistochemistry for TNFα and UCP-1 were evaluated, as well as histological analysis on rtWAT. Glutathione peroxidase and reductase were also determined in plasma. EWH showed hypocholesterolemic, antioxidant, anti-inflammatory, and anti-apoptotic properties in the arterial hypertension DOCA-salt model. The results demonstrated the presence of functional changes in adipose tissue function by a decrease in macrophage infiltration and in the fluorescence intensity of NFκB, NOX-1, and Caspase-3. A reduction of pro-inflammatory cytokines and restoration of antioxidant enzymatic activity and mitochondrial oxidative damage by reducing UCP-1 fluorescence intensity were also observed. EWH could be used as a potential alternative therapeutic strategy in the treatment of cardiometabolic complications associated to malignant secondary arterial hypertension.

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Section: Highlightsmentioning

confidence: 99%

Egg white hydrolysate protects white adipose tissue against metabolic insult in deoxycorticosterone acetate-salt rats

Rodrigues Moro,

Abreu,

Kanaan

et al. 2024

Br J Nutr

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“…In the cases of egg-white hydrolysates, Chen et al successfully purified and identified the angiotensin receptor downregulating peptide, which was proven in the A7r5 cell model [ 92 ]. Moreover, the hypotensive effect of egg-white hydrolysates was confirmed in spontaneously hypertensive rats [ 93 ]. Besides, an in vivo anti-hypertensive property of chicken-blood hydrolysates was also demonstrated in the study of Wongngam et al [ 94 ].…”

Section: Bioactive Ingredient Of Nutraceuticalsmentioning

confidence: 99%

Trends and applications of food protein-origin hydrolysates and bioactive peptides

Wu¹,

Chen²

2022

Journal of Food and Drug Analysis

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It was reported that protein hydrolysates or derived peptides have more functionalities than their parent protein. Most functional protein hydrolysates or peptides are identified from various food products, including plant, fish, and land-animal protein sources. Within a few decades, the application of food protein-origin functional hydrolysates or peptides could be divided into two main categories according to their applied intentions: 1) preservatives and bioactive packing materials; 2) nutraceutical ingredients. According to the literature, the applications of food protein-origin functional hydrolysates or peptides on food preservative and nutraceutical ingredients have attracted much attention. However, the approach method should be changed. Multi-activities, compound formulation, comprehensive evaluation, and the added value of by-products are possible strategies. Although there have been great results and findings in the functionalities of food protein-origin bioactive hydrolysates or peptides, there is still a big gap between the lab-scale results and practical applications. Via this narrative review on the current research, scientists, the food/health industry, and government authorities should cooperate to dig into the new material sources and the possible practical application.

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“…Many animal studies have recently been conducted on EWH, and its health effects have been reported. These have included lowering blood pressure [ 77 , 78 ], improving lipid metabolism [ 79 ], and improving glucose metabolism [ 80 , 81 , 82 ], and it is, thus, expected to help prevent and improve metabolic syndrome. In addition, since lowering the serum cholesterol concentration [ 83 ], improvements in vascular function and antioxidant and anti-inflammatory actions have also been reported [ 84 , 85 ]; therefore, it is expected to be effectively utilized in the prevention of arteriosclerotic diseases.…”

Section: Health Function Of Egg Protein In Basal Researchmentioning

confidence: 99%

Health Functions of Egg Protein

Matsuoka¹,

Sugano

2022

Foods

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Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on human studies. In particular, studies conducted on the characteristics of egg whites, as they are high in pure protein, have reported their various health functions, such as increases in muscle mass and strength enhancement, lowering of cholesterol, and visceral fat reduction. Moreover, to facilitate and encourage the use of egg white protein in future, we also discuss its health functions. These benefits were determined by developing an egg white hydrolysate and lactic-fermented egg whites, with the latter treatment simultaneously improving the egg flavor. The health benefits of the protein hydrolysates from the egg yolk (bone growth effect) and eggshell membrane (knee join pain-lowering effect) have been limited in animal studies. Therefore, the consumption of egg protein may contribute to the prevention of physical frailty and metabolic syndromes.

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Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats

Cited by 7 publications

References 32 publications

Egg white hydrolysate protects white adipose tissue against metabolic insult in deoxycorticosterone acetate-salt rats

Egg white hydrolysate protects white adipose tissue against metabolic insult in deoxycorticosterone acetate-salt rats

Trends and applications of food protein-origin hydrolysates and bioactive peptides

Health Functions of Egg Protein

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