Desalted duck egg white peptides promoted osteogenesis via wnt/β‐catenin signal pathway

Abstract

Osteoporosis is a degenerative disease that threatens bone health of the elderly (especially postmenopausal women). Since osteoporosis is important to prevent, the aim of this study was to investigate the regulation of desalted duck egg white peptides (DPs) on osteoporosis. In this study, the effects of DPs on bone formation were evaluated using MC3T3‐E1 cells and ovariectomized (OVX) rats. DPs significantly enhanced the preosteoblasts proliferation, differentiation, and matrix mineralization via the upregulation of wnt3a expression, low‐density lipoprotein receptor‐related protein‐5 (LRP‐5), β‐catenin, runt‐related transcription factor 2 (Runx2), and osteoprotegerin (OPG) (P < 0.05). The intracellular calcium concentration was significantly elevated by DPs (P < 0.05), which is attributed to calcium influx and L‐type calcium channels. Additionally, OVX rat model experiment indicated that DPs (600 mg/kg bw) had a superior effect against bone loss induced by estrogen deficiency, as it significantly declined bone turnover markers, and significantly increased biomechanical parameters (P < 0.05). Mineralized bone surfaces and bone microstructure were also obviously improved by DPs treatment. Immunohistochemical analysis showed that receptor activator of nuclear factor κ B (RANK) expression of tibia in DPs group was significantly reduced compared with the model group (P < 0.05). Our results demonstrated that DPs could enhance preosteoblasts differentiation and antiosteoporosis via wnt/β‐catenin signal pathway and several key osteogenic transcription factors such as Runx2 and OPG. Practical Application High‐value utilization of salted duck egg white, a byproduct of food industry, is worthy of in‐depth study. Desalted duck egg white peptides (DPs) were proved to promote bone formation, which suggests the potentials of DPs as cofactors in osteoporosis prevention.

The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium–Peptide Chelates

“…Calcium performs a variety of functions in the body, including the formation of bones and teeth, the linking of nerve excitation and muscle contraction and the regulation of enzyme activity. Long-term calcium deficiency in the body can lead to cramps, osteoporosis and rickets [ 3 , 4 , 5 ]; therefore, various calcium supplements such as calcium salts, organic calcium salts and amino acid chelate calcium have been developed to ensure normal calcium levels [ 6 ]. Although calcium supplementation does provide certain benefits, it is associated with unwanted problems such as intense irritation, related adverse reactions and the hampering of amino acid absorption that have yet to be effectively solved [ 7 , 8 , 9 ].…”

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

“…This method can maintain the stability of the protein structure, and has a high desalination efficiency, and the desalination rate reaches more than 85%. The disadvantage is that the pores of the membrane are easily blocked by viscous proteins and are not easy to clean (Guo et al, 2020). The principle of desalination by electrodialysis is that under the action of a direct current electric field, the ion exchange membrane selectively removes salts by anions and cations.…”

VF‐4 and DR‐8 Derived from Salted Egg White Inhibit Inflammatory Activity via NF‐κB/PI3K‐Akt/MAPK Signal Transduction Pathways in HT‐29 Cells Induced by TNF‐α

“…[12] Peptides from salted egg white can enhance osteoblast differentiation and anti-osteoporotic activity through the wnt/𝛽-catenin signaling pathway and several key osteogenic transcription factors (such as Runx2 and OPG). [14] Therefore, the preparation of biologically active peptides from salted egg white is undoubtedly an important way for the high-value utilization of waste protein resources.…”