High Hydrostatic Pressure-Assisted Enzymatic Treatment Improves Antioxidant and Anti-inflammatory Properties of Phosvitin

Yoo, Heejoo; Bamdad, Fatemeh; Gujral, Naiyana; Suh, Joo‐Won; Sunwoo, Hoon H.

doi:10.2174/1389201017666161216110406

Cited by 21 publications

(10 citation statements)

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“…Previously, HHP-EH was used to obtain bioactive peptides from β-lactoglobulin [ 17 ], ovalbumin [ 18 ], chickpea protein [ 19 ], and pinto bean protein [ 20 ]. Recently, our lab developed a novel technology of HHP-EH to increase the degree of hydrolysis of hydrophobic proteins such as phosvitin [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes

et al. 2017

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Casein-derived peptides are shown to possess radical scavenging and metal chelating properties. The objective of this study was to evaluate novel anti-inflammatory properties of casein hydrolysates (CH) produced by an eco-friendly process that combines high hydrostatic pressure with enzymatic hydrolysis (HHP-EH). Casein was hydrolysed by different proteases, including flavourzyme (Fla), savinase (Sav), thermolysin (Ther), trypsin (Try), and elastase (Ela) at 0.1, 50, 100, and 200 MPa pressure levels under various enzyme-to-substrate ratios and incubation times. Casein hydrolysates were evaluated for the degree of hydrolysis (DH), molecular weight distribution patterns, and anti-inflammatory properties in chemical and cellular models. Hydrolysates produced using HHP-EH exhibited higher DH values and proportions of smaller peptides compared to atmospheric pressure-enzymatic hydrolysis (AP-EH). Among five enzymes, Fla-digested HHP-EH-CH (HHP-Fla-CH) showed significantly higher antioxidant properties than AP-Fla-CH. The anti-inflammatory properties of HHP-Fla-CH were also observed by significantly reduced nitric oxide and by the suppression of the synthesis of pro-inflammatory cytokines in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. Liquid chromatography with tandem mass spectrometry (LC-MS/MS) revealed that 59% of the amino acids of the peptides in HHP-Fla-CH were composed of proline, valine, and leucine, indicating the potential anti-inflammatory properties. In conclusion, the HHP-EH method provides a promising technology to produce bioactive peptides from casein in an eco-friendly process.

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Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes

et al. 2017

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“…Since enzymatic hydrolysis to generate phospho-peptides would likely avoid the perceived pitfalls of native phosvitin, PPPs are a possible approach to enhancing osteogenic and/or osteoprotective functions. Previous studies have also suggested that PPPs show enhanced bioactivities (anti-inflammation, antioxidant and calcium absorption promoting) compared to native phosvitin [ 43 , 44 ], further supporting the role(s) of phosphorylation in bioactive properties. In contrast, bioactive peptides lacking of phosphorylation, such as LRW derived from pea protein [ 45 ], VLPVPQK, EDVPSER, NAVPITPTL, HPHPHLSF derived from buffalo casein [ 46 ], YVEEL and YLLF derived from whey proteins [ 47 ], and IRW from egg proteins [ 48 ], were also reported to promote the proliferation of MC3T3-E1 cells, but they may not be as resistant to digestion as phospho-peptides, which therefore limits their potential applications [ 42 ].…”

Section: Discussionmentioning

confidence: 73%

Phosvitin Derived Phospho-Peptides Show Better Osteogenic Potential than Intact Phosvitin in MC3T3-E1 Osteoblastic Cells

Chakrabarti

Ren

2020

Nutrients

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Phosphorylated proteins from food sources have been investigated as regulators of bone formation with potential benefits in treating osteoporosis. Egg, a cheap and nutritious food, is also the source of various proteins and bioactive peptides with applications in human health. Egg yolk is rich in phosvitin, the most phosphorylated protein in nature. Phosvitin has been shown to improve bone health in experimental animals, although the molecular mechanisms and its specific effects on bone-forming osteoblastic cells are incompletely understood. Previous work in our group has identified pancreatin-generated phosvitin phospho-peptides (PPP) as a potential source for bioactive peptides. Given this background, we examined the roles of both phosvitin and PPP in the function of osteoblastic cells. Our results demonstrated their potential to improve bone health by promoting osteoblast differentiation and proliferation, suppressing osteoclast recruitment and the deposition of extracellular matrix, although PPP appeared to demonstrate superior osteogenic functions compared to phosvitin alone.

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“…Egg yolk is a mixture of lipids, lipoproteins, PV and other water-soluble proteins (WSP). The WSP fraction, including α-, βand γ-livetins, was separated from the lipids and granular proteins using the acidified water (pH 5.0-5.2) dilution method (De Meulenaer & Huyghbaert, 2001;Yoo, Bamdad, Gujral, Suh, & Sunwoo, 2017). The remaining granules are the yolk micelles containing lipovitellin and PV (Ren, Li, Offengenden, & Wu, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…The numerous phosphorylated serine residues in PV exhibit a strong affinity for divalent metals such as iron, calcium and magnesium (Grizzuti & Perlmann, 1973), which helps in preventing metal-induced lipid oxidation in lipid-containing food and biological systems (Lu & Baker, 1986). PV has also displayed strong antimicrobial and emulsifying properties (Gujral, Yoo, Bamdad, Suh, & Sunwoo, 2017;Khan, Babiker, Azakami, & Kato, 1998). It is considered that the emul-sifying activity of PV is better than that of bovine serum albumin, β-casein and soy protein (Chung & Ferrier, 1992;Khan et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Sensitive double antibody sandwich ELISA for the quantification of phosvitin

Gujral

Yoo

Bamdad

et al. 2017

Food and Agricultural Immunology

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An effective double antibody sandwich ELISA (DAS-ELISA) method based on monoclonal (mAb) and chicken egg yolk IgY antibodies was developed to determine phosvitin (PV) content in therapeutic and functional products. Leghorn laying hens were immunized with purified PV to produce anti-PV IgY antibody in the egg yolk. High anti-PV IgY titer obtained from the egg yolks collected during 4-10 weeks of the immunization period contained approximately 6.2% of specific anti-PV IgY in total IgY. The PV detection range of the DAS-ELISA and biotinylated DAS-ELISA was 16.8-90 and 7.5-40 ng/mL, respectively. However, biotinylated DAS-ELISA was the better method for PV quantification in terms of accuracy and sensitivity. This highly efficient PV detection method may recuperate the performance of the existing protein assay methods as well as facilitate future research on PV bioactivities and applications.

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High Hydrostatic Pressure-Assisted Enzymatic Treatment Improves Antioxidant and Anti-inflammatory Properties of Phosvitin

Cited by 21 publications

References 0 publications

Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes

Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes

Phosvitin Derived Phospho-Peptides Show Better Osteogenic Potential than Intact Phosvitin in MC3T3-E1 Osteoblastic Cells

Sensitive double antibody sandwich ELISA for the quantification of phosvitin

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