Multifunctional peptides from egg white lysozyme

Sun-Jong, You; Udenigwe, Chibuike C.; Aluko, Rotimi E.; Wu, Jianping

doi:10.1016/j.foodres.2009.12.004

Cited by 142 publications

(101 citation statements)

References 42 publications

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“…Food proteins derived from different plant and animal sources have demonstrated multifunctional physiological activities in disease prevention both in vitro and in vivo conditions. For instance, several studies have isolated bioactive peptides from plant sources including, pea , flax , sunflower (Ren, Zheng, Liu & Liu, 2010), soy proteins , rapeseed (Mäkinen, Johannson, Vegarud Gerd, Pihlava & Pihlanto, 2012), hemp seed , chickpea (Kou, Gao, Zhang, Wang & Wang, 2013), alfalfa (Xie, Huang, Xu & Jin, 2008a), wheat (Thewissen, Pauly, Celus, Brijs & Delcour, 2011), sweet potato and animal origin including egg (You, Udenigwe, Aluko & Wu, 2010), fish (Sampath Kumar, Nazeer & Jaiganesh, 2012), bovine lactoferrin (Ruiz-Giménez et al, 2012), tuna (Qian, Je & Kim, 2007), milk (Phelan & Kerins, 2011), shark liver (Huang & Wu, 2010), chicken bone (Cheng et al, 2008), cuttlefish (Balti et al, 2012), porcine skin (Hsu, Tung, Huang & Jao, 2013) and salmon (Ahn, Jeon, Kim & Je, 2012;Girgih, Udenigwe, Hasan, Gill & Aluko, 2013).…”

Section: List Of Tables Pagementioning

confidence: 99%

“…Therefore, the use of antioxidants is one of the effective methods of prevention against oxidative stress. Shen, Chahal, Majumder, You & Wu (2010) in their search for novel antioxidant peptides from ovotransferrin (a glycoprotein well-known for its iron-binding properties) identified two tetrapeptides (WNIP and GWNI) which showed the very high antioxidant activities. Interestingly, the addition of amino acid residues to either the N or C terminus of the two peptides decreased their antioxidant activities, suggesting that the presence of WNI sequence is responsible for the high antioxidant activities observed.…”

Section: Antioxidative Peptidesmentioning

confidence: 99%

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Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides

Girgih

Malomo

et al. 2014

Journal of Functional Foods

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142

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The aim of this work was to produce enzymatic hemp seed protein hydrolysates (HPH) followed by bioassay guided fractionation to identify antioxidant and antihypertensive peptides. Therefore, simulated gastrointestinal digestion of isolated hemp seed proteins was conducted using consecutive actions of pepsin and pancreatin to produce HPH, which was then separated by membrane ultrafiltration to obtain peptide sizes of <1, 1-3, 3-5, and 5-10 kDa. Evaluation of HPH and its membrane fractions for antioxidant and antihypertensive properties showed that they significantly (P<0.05) scavenged radicals, reduced and strongly chelated metal ions as well as inhibited lipid oxidation. During a 24-hr test, the HPH reduced systolic blood pressure (SBP) of spontaneously hypertensive rats (SHR) after oral administration by a maximum of -30 mmHg when compared to -15 mmHg for the membrane fractions.To reduce production cost, hemp seed protein meal (HPM) was directly hydrolyzed to a protein hydrolysate (HMH) and was shown to also reduce SBP during 4-8 weeks of dietary feeding. The attenuation of SBP correlated to suppressed plasma levels (0.047-0.059 U/mL and 0.040-0.054 µg/mL) of angiotensin converting enzyme (ACE) and renin, respectively, when compared to the control rats (0.123 U/mL and 0.151 µg/mL). A total of 23 peptides were identified to be present in the HPH. WVYY and PSLPA showed superior in vitro antioxidant properties, while ACE activity was inhibited by WYT (89%), WVYY (91%) and PSLPA (90%). Renin activity was inhibited by WYT (77%), SVYT (87%) and IPAGV (75%). However, oral administration to SHR showed that the pentapeptides (PSLPA and IPAGV) were more effective SBP-reducing agents (-40 mm Hg) when compared to the tri-(-13 mmHg) and tetrapeptides (-36 mmHg). These results

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Section: List Of Tables Pagementioning

confidence: 99%

Section: Antioxidative Peptidesmentioning

confidence: 99%

Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides

Girgih

Malomo

et al. 2014

Journal of Functional Foods

Self Cite

240

142

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“…[5][6][7] Egg constituents including peptides and proteins, lipids and phospholipids, carotenoids have been reported to exert antimicrobial, antioxidant, antihypertensive, immunomodulatory, and anticancer properties in chemical, cellular, and animal experiments. [8][9][10] Peptides derived from egg white proteins were reported to have good antioxidant properties. Two peptides derived from egg white peptic hydrolysates, YAEERYPIL and SALAM, showed oxygen radical absorbance capacity (ORAC) of 3.8 and 2.7 µmol, respectively.…”

Section: Introductionmentioning

confidence: 99%

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

et al. 2018

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Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen's egg proteins were extensively used to produce antioxidant peptides by enzymatic hydrolysis. Our previous work indicated that gastrointestinal digestion of cooked eggs significantly increased the antioxidant activity due to hydrolysis of egg proteins. To characterize the responsible antioxidant peptides, cooked eggs were digested in a simulated in vitro model of human gastro-intestinal digestion. Prepared digests were fractionated with FPLC (Fast Protein Liquid Chromatography) and RP-HPLC (Reverse-Phase High-Performance Liquid Chromatography) and the antioxidant activity was determined in A7r5 cells (vascular smooth muscle cell line). Further identification of peptides from peptide fractions with the highest antioxidant activity was carried out using LC-MS/MS. Four peptides derived from ovalbumin, DSTRTQ (48-53), DKLPG (61-65), DVYSF (96-100), and ESKPV (205-209), were identified; of which DKLPG did not show antioxidant activity in cells. Enzyme cleave analysis suggested that these four peptides were likely released from ovalbumin only by pepsin non-specific cleaves. It is postulated that egg consumption may exert protection against oxidative stress on human health due to release of antioxidant peptides during digestion.

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“…The most likely reason could be due to the presence of other compounds in the egg that contributed to the antioxidant activities of egg tofu such as amino acids which were found to have antioxidant activities. Amino acids such as cystein, methionine, tyrosine, tryptophan, phenylalanine and histidine in peptides from egg white lysozime and tyrosine and tryptophan in egg yolk are the main contributors to the antioxidant activities (Nimalaratne et al, 2011;You et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…Triacylglycerols, phospholipids, protein and carbohydrates in egg yolk serves as an excellent food emulsifier (Daimer and Kulozik, 2009), while ovalbumin in egg white is a good gelling and a foaming agent (Arzeni et al, 2012). Moreover, egg yolk (Nimalaratne et al, 2011) and egg white (You et al, 2010) contain amino acids that contributed to the antioxidant activities.…”

Section: Ajasmentioning

confidence: 99%

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

Murad

Abdullah²,

Mustapha³

2013

American Journal of Applied Sciences

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Tofu contains high quality protein source and antioxidant which could reduce risk of cancer. This research aims to determine the effect of soymilk and egg ratios on the antioxidant capacity, daidzein and genistein content and amino acid profiles of egg tofu. Egg tofu was prepared using soymilk and fresh egg in ratios of 1:1, 2:1, 3:1 and 4:1. Glucono-Delta-Lactone (GDL) was added in the egg tofu to act as a coagulating agent. Increased of soymilk at all ratios had significantly (p<0.05) increased in Ferric-Reducing Antioxidant Power (FRAP), daidzein and genistein content of egg tofu. Conversely, decreased in soymilk ratio had significantly (p<0.05) increased the radical scavenging activities of the 2,2-Azino-Bis 3-ethylbenzothiazoline-6-Sulfonic acid (ABTS) and 2,2-Diphenyl-2-Picrylhydrazyl (DPPH) in egg tofu. Increased of soymilk ratio up to 3:1 caused decreased in amino acid methionine (met) and cystein (cys) significantly (p<0.05). A significant (p<0.01) and a positive correlation was observed between Total Phenolic Content (TPC) and FRAP (r = 0.93). However, there was a negative (p<0.01) correlation between TPC and DPPH (r = -0.83). The antioxidant capacity of egg tofu in DPPH assay showed a positive and significant (p<0.01) correlation with cysteine, methionine and tryptophan with r value of 0.92, 0.93 and 0.96 respectively. Higher content of egg in egg tofu had contributed to the increased of antioxidant capacity as indicated in DPPH assay and ABTS assay as well as amino acid methionine and cysteine.

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Multifunctional peptides from egg white lysozyme

Cited by 142 publications

References 42 publications

Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides

Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

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