Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

Noh, Dong Ouk; Suh, Hyung Joo

doi:10.3746/pnf.2015.20.3.183

Cited by 15 publications

(16 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar results using the same hydrolysis protocol were reported later proving that antioxidant activity of peptides is intimately connected to their molecular weight [57]. Furthermore, other studies have also reported increased antioxidant activity of egg white hydrolysate with alcalase, although using different hydrolysis conditions [43,[67][68][69].…”

Section: Hydrolysis Of Egg Whitesupporting

confidence: 82%

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Benedé

Molina

2020

Foods

View full text Add to dashboard Cite

In addition to their high nutritional value, some chicken egg proteins and derivatives such as protein hydrolysates, peptides and amino acids show antioxidant properties which make them prominent candidates for the development of functional foods, drawing attention to both the food and biopharmaceutical industries. This review summarizes current knowledge on antioxidant activity of chicken egg proteins and their derived peptides. Some egg proteins such as ovalbumin, ovotransferrin and lysozyme from egg white or phosvitin from yolk have shown antioxidant properties, although derived peptides have higher bioactive potential. The main process for obtaining egg bioactive peptides is enzymatic hydrolysis of its proteins using enzymes and/or processing technologies such as heating, sonication or high-intensity-pulsed electric field. Different in vitro assays such as determination of reducing power, DPPH and ABTS radical-scavenging activity tests or oxygen radical absorbance capacity assay have been used to evaluate the diverse antioxidant mechanisms of proteins and peptides. Similarly, different cell lines and animal models including zebrafish, mice and rats have also been used. In summary, this review collects all the knowledge described so far regarding egg proteins and derived peptides with antioxidant functions.

show abstract

Section: Hydrolysis Of Egg Whitesupporting

confidence: 82%

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Benedé

Molina

2020

Foods

View full text Add to dashboard Cite

show abstract

“…The amino acid mixture used in the present study contained these amino acids, and thus they also would exert the strongest effect under acidic conditions. As described previously, some studies 11,34,35,40) reported that hydrolysate exhibited stronger inhibitory effects than the parental proteins on lipid oxidation and that the DPPH radical-scavenging activity of the hydrolysate was one of the mechanisms responsible for the stronger antioxidative effect. Egg white hydrolysate also displayed DPPH radical-scavenging activity.…”

Section: Discussionmentioning

confidence: 75%

Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

Kobayashi¹,

Sasahara²,

Yoda³

et al. 2017

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidation. To prevent oxidative deterioration, natural components, rather than synthetic chemicals such as ethylenediaminetetraacetic acid have been required by consumers. In the present study, we evaluated the inhibitory effects of three egg white components with the same amino acid composition, namely egg white protein, hydrolysate, and the amino acid mixture, on lipid oxidation in mayonnaise and an acidic egg yolk solution as a model system. We found that the hydrolysate had the strongest inhibitory effect on lipid oxidation among the three components. The mechanism underlying the antioxidant effect was associated with Fe-chelating activity. Thus, egg white hydrolysate may have the potential as natural inhibitors of lipid oxidation in mayonnaise.

show abstract

“…A high DH corresponds to more peptide production and is often related to high bioactivity. For instance, Noh and Suh [31] who hydrolyzed egg white liquid using Alcalase, Neutrase, Protamex, Flavourzyme, Collupulin and Ficin had reported a positive correlation between DH and antioxidant activity. Alcalase hydrolysate produced at S/E 50 w/w and 24 h recorded the highest DH (43.2%) and free radical scavenging effects (82.5%) compared to other enzyme treatments.…”

Section: Single-factor Experimentsmentioning

confidence: 99%

Chicken Egg White—Advancing from Food to Skin Health Therapy: Optimization of Hydrolysis Condition and Identification of Tyrosinase Inhibitor Peptides

Yap

Gan

2020

Foods

View full text Add to dashboard Cite

Active fragments (bioactive peptides) from the chicken egg white proteins were expected to exert tyrosinase inhibitory activities in which skin hyperpigmentation could be prevented. Egg white was hydrolyzed by trypsin, chymotrypsin and the combination of both enzymes. The enzyme treatments achieved >50% degree of hydrolysis (DH) at substrate-to-enzyme (S/E) ratio of 10–30 (w/w) and hydrolysis time of 2–5 h. A crossed D-optimal experimental design was then used to determine the optimal enzyme composition, S/E ratio and hydrolysis time in order to yield hydrolysates with strong monophenolase and diphenolase inhibitory activities. The optimized conditions 55% trypsin, 45% chymotrypsin, S/E 10:1 w/w and 2 h achieved 45.9% monophenolase activity inhibition whereas 100% trypsin, S/E 22.13:1 w/w and 3.18 h achieved 48.1% diphenolase activity inhibition. LC/MS and MS/MS analyses identified the peptide sequences and the subsequent screening had identified 7 peptides (ILELPFASGDLLML, GYSLGNWVCAAK, YFGYTGALRCLV, HIATNAVLFFGR, FMMFESQNKDLLFK, SGALHCLK and YFGYTGALR) as the potential inhibitor peptides. These peptides were able to bind to H85, H94, H259, H263, and H296 (hotspots for active residues) as well as F92, M280 and F292 (stabilizing residues) of tyrosinase based on structure-activity relationship analysis. These findings demonstrated the potential of egg white-derived bioactive peptides as skin health therapy.

show abstract

Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

Cited by 15 publications

References 40 publications

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

Chicken Egg White—Advancing from Food to Skin Health Therapy: Optimization of Hydrolysis Condition and Identification of Tyrosinase Inhibitor Peptides

Contact Info

Product

Resources

About