Antioxidant activity of tryptic digests of hen egg yolk phosvitin

Xu, Xueming; Katayama, Shigeru; Mine, Yoshinori

doi:10.1002/jsfa.3015

Cited by 77 publications

(90 citation statements)

References 21 publications

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“…DPPH scavenging activity and suppression of discoloration of β-carotene have also been observed [18,19]. The hydrolysis of egg yolk protein phosvitin with trypsin also leads to obtain a peptide fraction with an ability to in-hibit the oxidation of linoleic acid, DPPH free radical scavenging and chelating iron ions (II) [27].…”

Section: Introductionmentioning

confidence: 86%

“…Substrates for hydrolysis: phosvitin and IgY were isolated from egg yolks by the Siepka et al [21] method. Next, phosvitin was dephosphorylated [27]. Both phosvitin and IgY were dialyzed, lyophilized and stored frozen until use.…”

Section: Methodsmentioning

confidence: 99%

“…Chelation on iron ions was determined by colorimetric measurement of the quantity of Fe(II) not bound with the hydrolysate in the reaction mixture with the participation of ferrozine (3-(2-pyridyl)-5,6-diphenyl-1,2,4-triazine-p,p′-disulfonic acid monosodium salt hydrate) [27]. Absorbance measurement was made at λ = 562 nm.…”

Section: Methodsmentioning

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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Section: Introductionmentioning

confidence: 86%

Section: Methodsmentioning

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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“…Chelating ability. The chelating of ferrous ions by plant extracts was estimated in accordance with the modified method of Xu et al (2007). Extracts were added to the solution of 2mM FeCl 2.…”

Section: Methodsmentioning

confidence: 99%

Plant extracts as components of edible antimicrobial protective coatings

Ulbin-Figlewicz¹,

Zimoch²,

Jarmoluk³

2013

Czech J. Food Sci.

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Ulbin-Figlewicz N., Zimoch A., Jarmoluk A. (2013): Plant extracts as components of edible antimicrobial protective coatings. Czech J. Food Sci., 31: 596-600.The antioxidant and antimicrobial efficiency of edible coating solutions of hydroxypropylmethylcellulose with various plant extracts were formed and determined. Antimicrobial activity of different concentrations (0, 1000, 2000 ppm) of plant extracts such as rosemary, garlic, thyme, clove, and cinnamon against Bacillus subtilis and Pseudomonas fluorescens was analysed using a plate diffusion test. The antioxidant activity was presented as DPPH radical scavenging activity, Ferric Reducing Antioxidant Power (FRAP), and metal chelating ability. The film containing a rosemary extract reduced the growth of Bacillus subtilis. The addition of cinnamon, garlic, and clove extract to the film formulation significantly increased an inhibitory effect on Pseudomonas fluorescens growth. Films prepared with clove and rosemary extracts were characterised by the highest antioxidant activity. DPPH values of these extracts were 0.097μM Trolox/ ml and 0.129μM Trolox/ml, respectively.

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“…The DPPH radical-scavenging activity was determined by the method of Xu et al (2007), with some modifications. Briefly, 1 mL of 0.5 mM DPPH ethanol solution was mixed with 1.5 mL of ethanol and added to 2.5 mL of sample solution at different concentrations.…”

Section: Dpph Radical-scavenging Activitymentioning

confidence: 99%

Antioxidant, Antimicrobial, and Cytotoxic Activities of Ovotransferrin from Egg White

Moon¹,

Lee²,

Lee³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The antioxidant, antimicrobial, and cytotoxic activities of ovotransferrin were investigated in vitro. The antioxidant capacity of ovotransferrin was evaluated using the 2,2-Diphenyl-1-picryl hydrazyl (DPPH) radical scavenging method, antimicrobial effects using the agar well diffusion method, and cytotoxicity using the 3-(4,5-dimethylthizol-2-yl)-2,5-diphenylatetetrazolium bromide (MTT) assay. The DPPH radical-scavenging capacity of ovotransferrin at 1 mg/mL level reached approximately 60% after 48 h of reaction. The antimicrobial effects of ovotransferrin against common food-borne pathogens, Staphylococcus aureus KCCM 32395, Bacillus cereus KCCM 40935, Listeria monocytogenes ATCC 15313, Escherichia coli O157:H7 ATCC 43895, and Helicobacter pylori HpKCTC 26695 were dose dependant. Gram-positive bacteria was more sensitive to ovotransferrin than gram-negative bacteria. Ovotransferrin showed stronger antimicrobial effect against L. monocytogenes than other gram-positive bacteria tested. The cytotoxicity of ovotransferrin was evaluated in human cancer cell lines, various tissue origins, including the larynx (Hep-2), stomach (AGS), lung (SK-MES-1), liver (HepG2), breast (MCF-7), cervix (HeLa), and colon (HT-29). Ovotransferrin displayed relatively high cytotoxicity (≤60% inhibition effects) at 40 mg/mL. At lower concentrations (≤10 mg/mL), however, ovotransferrin cytotoxic effects were not significant in all cancer cell lines tested. These results indicated that ovotransferrin has potential to be used as an antioxidant or antimicrobial agent in foods or a pharmaceutical agent against cancers.

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Antioxidant activity of tryptic digests of hen egg yolk phosvitin

Abstract: The present study indicated that PPPs could be used in foods as natural antioxidants with strong antioxidant activity. Copyright © 2007 Society of Chemical Industry.

Cited by 77 publications

References 21 publications

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

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

Plant extracts as components of edible antimicrobial protective coatings

Antioxidant, Antimicrobial, and Cytotoxic Activities of Ovotransferrin from Egg White

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