Egg White Hydrolysate: A new putative agent to prevent vascular dysfunction in rats following long-term exposure to aluminum

Martinez, Caroline Silveira; Piagette, Janaina; Escobar, Alyne Goulart; Martin, Anastasia; Palacios, Roberto; Peçanhã, Franck Maciel; Vassallo, Dalton Valentim; Exley, Christopher; Alonso, María J.; Salaíces, Mercedes; Miguel, Marta; Wiggers, Giulia Alessandra

doi:10.1016/j.fct.2019.110799

Cited by 14 publications

(21 citation statements)

References 60 publications

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“…On the contrary, treatment of ZFR with HEW1, despite the improvement of vascular function, did affect neither the involvement of NO in vascular responses nor the oxidative stress. Since COX‐2‐derived prostanoids play a major role in vascular alterations observed in cardiovascular diseases (Félétou, Huang, & Vanhoutte, ), and in previous studies HEW1 has demonstrated a reduction in the COX‐2 participation on cardiovascular system of Hg‐ and Al‐ treated rats (Rizzetti et al, ; Martinez et al, in press), it is possible to postulate that COX‐prostanoids pathway could be involved in the HEW1 mechanisms in our study.…”

Section: Discussionmentioning

confidence: 53%

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Egg white hydrolysates improve vascular damage in obese Zucker rats by its antioxidant properties

et al. 2019

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Metabolic Syndrome (MS) is related to increased risk of early death due to cardiovascular complications, among others. Dietary intervention has been suggested as the safest and most cost‐effective alternative for treatment of those alterations in patients with MS. The aim of this study was to investigate the effects of different egg white hydrolysates (HEW1 and HEW2) in obese Zucker rats, focus on the development of cardiovascular complications. Blood pressure, heart rate, basal cardiac function and vascular reactivity in aorta and mesenteric resistance arteries were evaluated. Reactive oxygen species production by dihydroethidium‐emitted fluorescence, NOX‐1 mRNA levels by qRT‐PCR, angiotensin‐converting enzyme activity by fluorimetry and kidney histopathology were also analysed. Both hydrolysates improve the endothelial dysfunction occurring in resistance arteries. Additionally, HEW2 reduced vascular oxidative stress. Practical applications Egg white is a good source of bioactive peptides, some of them with high antioxidant activity. They may be used as functional foods ingredients and could serve as an alternative therapeutic option to decrease some Metabolic Syndrome‐related complications. This study suggests that these hydrolysates could be an interesting non‐pharmacological tool to control cardiovascular complications related to Metabolic Syndrome.

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Section: Discussionmentioning

confidence: 53%

“…The blood pressure levels achieved in ZFR of this study, although higher than ZLR, did not reach levels of hypertension. However, HEW1 was able to prevent the increase of blood pressure in other experimental models (Rizzetti et al, ; Martinez et al, in press).…”

Section: Discussionmentioning

confidence: 91%

Egg white hydrolysates improve vascular damage in obese Zucker rats by its antioxidant properties

et al. 2019

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“…Our data showed that AChE activity decreased in hippocampus of AlCl 3 -exposed rats, which corroborate with recent studies suggesting that the administration of AlCl 3 decreases acetylcholinesterase activity in mouse [ 23 ] and rat brains [ 25 ]. Recently, Martinez et al showed that the dose of 100 mg/kg of AlCl 3 inhibits AChE activity on the hippocampus of rat after 60 days of treatment, confirming the inhibition of cholinergic activity [ 27 ]. All these studies advocate that the deterioration of cholinergic neurotransmission is mainly related to the accumulation of acetylcholine on the brain of AD patients [ 5 , 28 ].…”

Section: Discussionmentioning

confidence: 96%

Curcumin Attenuated Neurotoxicity in Sporadic Animal Model of Alzheimer’s Disease

et al. 2021

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Alzheimer’s disease (AD) is one of the most common neurodegenerative diseases leading to dementia. Despite research efforts, currently there are no effective pharmacotherapeutic options for the prevention and treatment of AD. Recently, numerous studies highlighted the beneficial effects of curcumin (CUR), a natural polyphenol, in the neuroprotection. Especially, its dual antioxidant and anti-inflammatory properties attracted the interest of researchers. In fact, besides its antioxidant and anti-inflammatory properties, this biomolecule is not degraded in the intestinal tract. Additionally, CUR is able to cross the blood–brain barrier and could therefore to be used to treat neurodegenerative pathologies associated with oxidative stress, inflammation and apoptosis. The present study aimed to assess the ability of CUR to induce neuronal protective and/or recovery effects on a rat model of neurotoxicity induced by aluminum chloride (AlCl3), which mimics the sporadic form of Alzheimer’s disease. Our results showed that treatment with CUR enhances pro-oxidant levels, antioxidant enzymes activities and anti-inflammatory cytokine production and decreases apoptotic cells in AlCl3-exposed hippocampus rats. Additionally, histopathological analysis of hippocampus revealed the potential of CUR in decreasing the hallmarks in the AlCl3-induced AD. We also showed that CUR post-treatment significantly improved the behavioral, oxidative stress and inflammation in AlCl3-exposed rats. Taken together, our data presented CUR as a nutraceutical potential through its protective effects that are more interesting than recovery ones in sporadic model of AD.

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“…These have included lowering blood pressure [ 77 , 78 ], improving lipid metabolism [ 79 ], and improving glucose metabolism [ 80 , 81 , 82 ], and it is, thus, expected to help prevent and improve metabolic syndrome. In addition, since lowering the serum cholesterol concentration [ 83 ], improvements in vascular function and antioxidant and anti-inflammatory actions have also been reported [ 84 , 85 ]; therefore, it is expected to be effectively utilized in the prevention of arteriosclerotic diseases.…”

Section: Health Function Of Egg Protein In Basal Researchmentioning

confidence: 99%

Health Functions of Egg Protein

Matsuoka¹,

Sugano

2022

Foods

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Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on human studies. In particular, studies conducted on the characteristics of egg whites, as they are high in pure protein, have reported their various health functions, such as increases in muscle mass and strength enhancement, lowering of cholesterol, and visceral fat reduction. Moreover, to facilitate and encourage the use of egg white protein in future, we also discuss its health functions. These benefits were determined by developing an egg white hydrolysate and lactic-fermented egg whites, with the latter treatment simultaneously improving the egg flavor. The health benefits of the protein hydrolysates from the egg yolk (bone growth effect) and eggshell membrane (knee join pain-lowering effect) have been limited in animal studies. Therefore, the consumption of egg protein may contribute to the prevention of physical frailty and metabolic syndromes.

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Egg White Hydrolysate: A new putative agent to prevent vascular dysfunction in rats following long-term exposure to aluminum

Cited by 14 publications

References 60 publications

Egg white hydrolysates improve vascular damage in obese Zucker rats by its antioxidant properties

Egg white hydrolysates improve vascular damage in obese Zucker rats by its antioxidant properties

Curcumin Attenuated Neurotoxicity in Sporadic Animal Model of Alzheimer’s Disease

Health Functions of Egg Protein

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