Promising hen egg-derived proteins/peptides (EDPs) for food engineering, natural products and precision medicines

Zhang, Yuhua; Bai, Jing; Jiang, Wan-Nian; Zhao, Cheng-Rui; Ji, Jingjing; Wang, Jing-Zhang; Liu, Yanwei

doi:10.1016/j.rvsc.2019.11.011

Cited by 8 publications

(2 citation statements)

References 100 publications

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“…The idea that egg whites and yolks are excellent sources of bioactive peptides is widely recognized in the fields of food science and nutrition. Bioactive peptides in egg whites and yolks can be used as ingredients in functional foods for the maintenance of human health, the prevention of disease, and the treatment of illness [11,36] . Most common of the methods to obtain bioactive peptides was enzymatic digestion or heat treatment.…”

Section: Preparation and Isolation Of Bioactive Peptides From Eggsmentioning

confidence: 99%

Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

Li,

Xia,

Zeng

et al. 2023

Food Science of Animal Products

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Amidst the outbreak of the Corona Virus Disease 2019 , there has been a pivotal shift in nutritional focus towards adopting healthier lifestyles to enhance immune function. The successive resurgence of COVID-19 serves as a stark reminder that prioritizing the enhancement of our own immune systems is of paramount importance. Eggs are nutritious, productive, cost-effective, and affordable for consumption. Likewise, eggs are exclusive among the numerous ways consumers can obtain high-quality animal protein.Egg proteins and their peptide derivatives are abundant and biologically active and have significant therapeutic effects on chronic diseases induced by a variety of factors, including metabolic syndrome, making eggs an important raw material for the study of proteins and peptide-active substances. This paper reviewed methods for the isolation and purification of avian egg proteins and their derived peptides; the effects of the proteins and peptides in enhancing the body's immunity, lowering blood pressure and expression levels of inflammatory factors; as well as the potential of the proteins and peptides in reducing the risk of chronic diseases such as osteoporosis and cardiovascular disease. This review was written with the expectation that it would provide a comprehensive understanding of the potential value of poultry egg proteins for maintaining health.

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Section: Preparation and Isolation Of Bioactive Peptides From Eggsmentioning

confidence: 99%

Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

Li,

Xia,

Zeng

et al. 2023

Food Science of Animal Products

View full text Add to dashboard Cite

show abstract

“…As an important protein source in humans daily life [12] , egg has remarkable functional characteristics [13] . Egg proteins are excellent sources to get bioactive peptides for its high protein content [14] . Recent studies revealed many egg protein peptides may have crucial roles in food industry and medical therapy, some can be used as functional nutraceuticals, and some can prevent cardiovascular diseases for its anti-oxidative and anti-microbial activities [15] .…”

Section: Introductionmentioning

confidence: 99%

Identification of bitter receptor T2R14 blocking peptides from egg protein via virtual screening and molecular docking

Zhao,

Zhang,

Wang

et al. 2023

Food Science of Animal Products

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Bitter taste receptors (T2Rs) perform crucial role in the sensation of bitterness, especially the T2R14 that can widely perceive the bitterness. In this study, egg protein-derived T2R14 blocking peptides were identified using physicochemical property prediction, molecular docking, molecular dynamic simulation, and in vitro validation. The '-CDOCKER_ENERGY' values of peptides CQR and CGSR were higher than the positive control LEGSLE, were 314.26 and 294.85 kJ/mol, respectively. The results showed that the half inhibitory concentration (IC 50 ) of the egg protein-derived peptides CQR and CGSR were 382.87 and 370.13 μmol/L, respectively, and higher than that of the positive control LEGSLE. The molecular docking results showed that the conventional hydrogen bond interaction was the main binding force between T2R14 and peptides (i.e., CQR and CGSR). In summary, the novel T2R14 blocking peptides CQR and CGSR were identified, and aided in understanding the mechanism responsible for T2R14 blocking peptides. This study provides further guidance to block T2R14 and may address the bitterness problem in the food industry.

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Calcium-binding capacity of peptides obtained from sheep bone and structural characterization and stability of the peptide-calcium chelate

Wang

Su³

et al. 2022

Food Measure

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Promising hen egg-derived proteins/peptides (EDPs) for food engineering, natural products and precision medicines

Cited by 8 publications

References 100 publications

Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

Identification of bitter receptor T2R14 blocking peptides from egg protein via virtual screening and molecular docking

Calcium-binding capacity of peptides obtained from sheep bone and structural characterization and stability of the peptide-calcium chelate

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