Chicken Egg Proteins and Derived Peptides with Antioxidant Properties

Abstract

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.

Advances on Food-Derived Peptidic Antioxidants—A Review

“…The types of food proteins and enzymes directly affect the structure of PAs. Soybean protein [33][34][35], wheat protein [36], corn protein [37], rice protein [38] of plant origin and muscle protein [39,40], collagen [41], milk protein [42], egg protein [43] of animal origin have been used for the preparation of PAs. Additionally, the parameters of time, added amount, temperature and pH may affect the degree of hydrolysis (DH) of the substrate proteins, which further affect the size and amino acid composition of the obtained peptides [44,45].…”

Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of Fucus vesiculosus

“…Recent studies have found that protein hydrolysates from macroalgae extracts contain peptides showing various in vitro activities, such as antimicrobial, antihypertensive, anticoagulant, and anticancer activity. Some studies have also shown the presence of peptides capable of lowering plasma cholesterol levels [18,21] and with antioxidant activity [22]. The bioactive peptides found are usually composed of hydrophobic amino acid residues (aromatic or branched side chain) like histidine, proline, tyrosine, and tryptophan, which were also associated with high antioxidant activity [2].…”

Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods

“…Peptides derived from chickpea albumins, which are legume albumins like those present in mung beans, have shown high biologically relevant antioxidant potential [21,22]. Antioxidant peptides can benefit human health by chelating excess transition metal ions and scavenging free radicals and reactive oxygen species [23]. Lunasin, a peptide derived from soybean 2S albumin, has also been found to have antioxidant effects [24,25].…”